"The coldest winter I ever spent was a summer in San Francisco."
While the days where I live in San Francisco can be warm and sunny, the evenings plummet and the winds pick up cooling the warm air and letting in the chilly summer nights. The contrast is a little extreme, but then that gives me a reason to enjoy a warm bowl of chili in the summer. This version adds in some summer vegetables, quinoa, and a squeeze of acidity from a few limes. Pair it with a few tortilla chips and you've got a warm comforting meal to enjoy around an outdoor fire.
San Francisco Summer Chili
- 2 cans black beans, drained & rinsed
- 1 zucchini, diced
- 1 yellow summer squash, diced
- 1 15oz can diced tomatoes
- 1 15oz can tomato sauce
- 3 ears of corn, grilled or raosted and kernels removed from the cob
- 1 jalapeno
- 1 cup quinoa, uncooked
- 2 tbsp cumin
- 2 tbsp chili powder
- 2 limes, juiced
- 2 cups of water or vegetable broth
In a large pot, add the water or vegetable broth and diced onions, zucchini, and squash, and cook for about 5 minutes.
Add in the remaining ingredients and give it a good stir. Cook the chili for about an hour, stirring every 20 minutes so nothing sticks to the bottom of the pot.
You could also make this in your slow cooker setting it on low for 6-8 hours or high for 4 hours.