If you live around Los Angeles, you know it's been a cold and gloomy start to early summer. It's left us craving more nights watching Netflix by the fire, and less humid evenings on the beach.
That—and the dad-inspired fare of the upcoming Father's Day holiday—inspired us to try a summer rendition of a winter staple. And perhaps nothing says cold winter night like chili.
This variation, however, is bursting with seasonal summer produce. The fresh corn and poblano peppers almost feel like they're inspired by Mexican élote, but its grounded by the zucchini.
By the way, it's tomato and corn season, at least here in California, so make sure you head to the farmer's market to get it fresh.
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 1 orange bell pepper, chopped
- 2 medium poblano peppers, chopped
- 1 serrano chile, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon chopped fresh oregano
- 1 (28-oz.) can crushed tomatoes (we like Afeltra or San Marzano)
- 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
- 1 cup fresh sweet corn kernels (about 2 ears)
- 1/2 cup chopped fresh cilantro
Preheat your Milo over medium-high heat with the olive oil.
Add onion, peppers, and chili, and cook until onions are translucent, stirring frequently.
Add garlic, then stir in chili powder, cumin, salt, coriander, and oregano until fragrant (about one minute).
Stir in crushed tomatoes, pinto beans, peas, diced tomatoes, zucchini, and corn, and bring to a boil. Then reduce heat to medium-low and simmer, stirring occasionally, for 45 minutes.