Summer Vegetable Chili With Lime Cream and Cilantro Ingredients:
Spring onion
Squash
Peppers
Tomatoes
Beans
Chili spice
Lime
Sour cream
Cilantro
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients:
- Wash and dry the fresh produce.
- Trim and discard the root end of the onion. Halve the bulb lengthwise, then thinly slice. Thinly slice the stem and keep separate from the bulb.
- Trim and discard the root and stem end of the squash, and small dice.
- Slice the pepper in half lengthwise. Remove and discard the stem, ribs, and seeds. Small dice.
- Remove and discard the stem of the tomato. Small dice.
- Remove and discard the tough stems from the cilantro. Roughly chop the leaves and tender stems.
- Quarter the lime.
2) Start the chili:
- Heat 2 teaspoons olive oil in a large pot on medium-high until hot. Add sliced onion bulb, season with salt and pepper, and cook, stirring occasionally, until softened slightly but not browned, about 2 minutes.
- Add the diced pepper, diced squash, diced tomatoes, 1/2 of the chili spice, season with salt and pepper, and cook until softened slightly, about 2 minutes more.
- Add the beans and their liquid and 2 cups of warm water. Season with salt and pepper and simmer until vegetables are softened but still toothsome, about 10 minutes.
3) Make the lime cream:
- While the chili cooks, mix the juice of 2 lime wedges with the sour cream. Stir in the remaining chili spice and season with salt and pepper.
4) Finish the chili:
- Add the chopped cilantro and stir to combine. Taste and add more salt if needed. Divide the chili between 2 bowls and top with the lime cream. Enjoy!