Farmers’ Market Summer Chili

Ingredients

• 1 tablespoon olive oil
• 1 sweet onion, chopped
• 1 orange bell pepper, chopped
• 1 serrano chile, chopped
• 1 pound pasture-raised grass-fed lean ground beef
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 ½ teaspoons kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon chopped fresh oregano
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can pinto beans, drained
• 12 ounces shelled fresh lady peas
• 2 large tomatoes, diced
• 2 medium zucchini, cut into 1/2-in. pieces
• 2 medium-size yellow squash, cut into 1/2-in. pieces
• 1 cup fresh sweet corn kernels (about 2 ears)
• 1 cup water
• ½ cup chopped fresh cilantro
• Hot sauce (such as Cholula) (optional)

Instructions

1. Heat oil in a Dutch oven over medium-high. Add onion, bell pepper, and serrano chile; cook, stirring often, until onions are translucent, about 5 minutes. Add beef and garlic; cook, stirring often to crumble beef, until meat is browned, about 5 minutes. Stir in chili powder, cumin, salt, coriander, and oregano. Cook, stirring often, until fragrant, about 1 minute. Stir in crushed tomatoes, pinto beans, lady peas, diced tomatoes, zucchini, squash, and corn, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 45 minutes. Stir in water, 1/4 cup at a time, if chili seems too thick.
2. Stir in cilantro and, if using, hot sauce; serve immediately.