Summer Chili

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2-3 tsp olive oil

1 medium eggplant, cubed

1 medium sweet pepper, chopped

1 medium zucchini, coarsely chopped

1 cup chopped onions

2 Tbsp chili powder

2 tsp ground cumin

3 cups crushed tomatoes, with juice

1 can black beans, rinsed, drained

1 cup corn kernels (fresh, frozen, or canned)

1-2 Tbsp Orrington Farms® Beef flavored Broth base & Seasoning


1Saute eggplant in olive oil until slightly softened.

2Stir in peppers, zucchini, onion, chili powder, ground cumin and cook until peppers and onion are tender, about 5 minutes. Add crushed tomatoes, black beans and corn and stir.

3Bring to boil and reduce heat and partially cover, simmer 15-20 minutes.

4Uncover and add Orrington Farms Beef flavored broth base seasoning granules. Stir, and adjust seasonings to desired taste.

From our Facebook Friend, Sonita Carlson, here's a delicious recipe for Summer Chili.

"This summer chili recipe is super because it uses summer squashes and vegetables in season now. It's vegetarian but I've tried it with meat, too. (We actually like it better without!!) The original recipe is from Prevention magazine (Rodale Press). "

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