Summer Chili

Ingredients

• 3 stripsbacon, chopped
• 1 mediumonion, chopped
• 340 g (12 oz; 2 cups)courgette, chopped
• 340 g (12 oz; 2 cups)yellow squash, chopped
• 1 medium eachyellow and red bell pepper, chopped
• 3 clovesgarlic, minced
• 2 cans, 411 g (14.5 oz) eachfire-roasted diced tomatoes
• 1 can, 425 g (15 oz)tomato sauce
• 480 ml (2 cups)chicken stock
• 1 can, 425 g (15 oz), drained and rinsedpinto beans
• 1 can, 425 g (15 oz), drained and rinsedblack beans
• 1jalapeño, deseeded and finely chopped
• 3 tbspchilli powder
• 2 tspground cumin
• 15 g (¼ cup)fresh coriander, chopped
• To tastekosher salt and freshly ground black pepper
• To tastesour cream
• To tastecheddar cheese, shredded
• To tastespring onions, sliced
• To tasteavocado, diced or sliced

Instructions

1. 1

   Cook the bacon

   Heat a large casserole over a medium heat. Add the chopped bacon and cook for about 3–4 minutes, until it has released its fat and is starting to brown.

2. 2

   Soften the vegetables

   Add the onion, courgette, yellow squash, both peppers and garlic. Cook for about 8–10 minutes, until the vegetables begin to soften.

3. 3

   Simmer the chili

   Add the diced tomatoes, tomato sauce, chicken stock, beans, jalapeño, chilli powder and cumin. Season with salt and pepper to taste, cover and bring to a simmer. Turn the heat to low and simmer, covered, for 30 minutes, or until the vegetables are tender.

4. 4

   Finish and serve

   Stir in the coriander, then taste and adjust the salt and pepper before serving. If you have time, leave the chili to stand for 15–20 minutes; it also tastes even better the next day.

What is summer chili?

Chili is a Tex-Mex-style stew built around tomatoes, beans and warming spices. This version brings in a generous amount of summer vegetables, so it suits the shift from warm-weather produce to cooler evenings.

Bacon provides a smoky note, while fire-roasted tomatoes deepen the flavour. The courgette, squash and peppers make the pot colourful and give it plenty of varied texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 196 calories, 10g protein, 27g carbs, 6g fat.

The beans, tomatoes and vegetables supply most of the carbohydrates, while bacon and any sour cream, cheddar or avocado contribute fat. Beans and bacon provide some protein. Pair a serving with a side of greens, or add a modest amount of one topping to round out the bowl.

Why these ingredients work

Smoky base: cooking the bacon first releases fat that carries its savoury flavour into the vegetables. The recipe uses that rendered fat as the starting point for the pot.

Beans and tomatoes: pinto and black beans make the chili hearty, while diced tomatoes, tomato sauce and stock form its broth. Fire-roasted tomatoes bring extra depth without adding another cooking step.

Building the flavour

Vegetable stage: cook the onion, courgette, squash, peppers and garlic until they begin to soften before adding the liquids. This gives the aromatics a chance to mingle with the bacon fat.

Spice stage: cumin and chilli powder go into the simmering mixture with the jalapeño. Season with salt and pepper, then taste again at the end, when the flavours have had time to come together.

Getting the texture right

Tender vegetables: the chili is ready when the courgette, squash and peppers are tender after their covered simmer. Check them near the end of the 30-minute cooking time.

Rested chili: a 15–20-minute stand before serving lets the mixture settle and its flavours meld. The recipe also notes that leftovers taste even better the next day.

Timing and preparation

Prep first: chop the vegetables and drain and rinse both types of beans before heating the casserole. That makes it easier to add everything promptly once the vegetables have softened.

Allow for the simmer: the method calls for 3–4 minutes to brown the bacon, 8–10 minutes to soften the vegetables and 30 minutes covered at a low simmer. The optional rest adds another 15–20 minutes before serving.

Toppings and serving

Fresh finish: stir coriander into the pot just before serving, then offer sour cream, cheddar, spring onions and avocado as toppings. Each can be added to taste.

For a balanced plate, serve a bowl with a side of greens or another vegetable. If adding toppings, choose the ones you enjoy rather than piling on all of them.

Recipe notes & tips

• Use a large, heavy-based casserole so the vegetables can cook evenly.
• Drain and rinse both cans of beans before adding them.
• Keep the simmer gentle and the pot covered to help the vegetables become tender.
• Taste for seasoning after the simmer, since the flavours change as the chili cooks.
• If time allows, leave the finished chili to stand for 15–20 minutes before serving.

Variations

• Adjust the heat: use less jalapeño for a milder pot or leave some seeds in for more bite.
• Change the beans: swap either bean variety for another drained and rinsed canned bean.
• Add a topping: finish each bowl with cheddar, sour cream, spring onions or avocado to taste.
• Make it vegetarian: omit the bacon and use vegetable stock instead of chicken stock.
• Use fresh herbs: add the chopped coriander at the end, as in the recipe, for a fresh finish.

Common mistakes to avoid

• Adding the beans undrained: excess canning liquid can change the consistency; drain and rinse them first.
• Boiling hard: a vigorous boil can break down the vegetables; reduce the heat and simmer gently.
• Skipping the final taste: seasoning can need adjusting after cooking; check the salt and pepper before serving.
• Serving straight away: the flavours have less time to settle; rest the chili for 15–20 minutes if possible.
• Overcooking the vegetables: they can lose their shape if left simmering too long; check for tenderness at 30 minutes.

How to store

Cool leftovers and refrigerate them in a covered container, then use within 3–4 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of stock or water if it has thickened.

Frequently asked questions