A summer squash chili con carne is a delicious summer version of this classic one-pot dish. Filled with veggies, spices and beans.
The main thing:
Made by Véronique
Published at 2018-08-14, this recipe is for 8 people and takes 1 hours 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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Rinse zucchini, squash and eggplant and divide them into quite small cubes. Rinse the bell pepper, remove the seeds and also divide into small cubes.
Peel and finely chop the onion and garlic cloves. Drain the beans from the can and divide the green onion into small rings and set aside.
Heat a large dash of olive oil in the dutch oven and sauté the zucchini, squash, eggplant and bell pepper in batches. If you'll add everything all at once, it's harder to stir.
Add the ground beef and sauté a few minutes more. Add onion and garlic and after another few minutes also the tomato paste and spices. Pour in passata along with the beef stock cubes and kidney beans and bring it all to a boil.
Put a lid on the pan and let it simmer on low heat for about half an hour. Meanwhile fill a pan with water and bring to a boil. Cook the rice, exact time depends on the type of rice you're using.
Season the chili with pepper, salt and maybe some more spices. Let it cook some more without the lid on if the sauce is still too watery.
Drain the rice and serve the chili con carne with rice, crème fraîche and green onion rings. Enjoy!