Summer Squash Chili

I recently joined farm fresh to you, a company that delivers locally grown organic produce. The concept is great, but the price is way out of the market. I can get twice the produce from the Co-Op for the same amount of money. Anyway- I had a bunch of summer squash and needed a hearty recipe that I could eat for a couple of days. I made this on a Monday, and ate it for four nights! Each night, I added something different. One night was crackers, the other rice….This was really nice with a tall glass of ice cold pilsner.

3 Tbs, Extra Virgin Olive Oil
1 large yellow onion, chopped
4 small summer squash thinly sliced

5 garlic cloves, minced

1 large jalapeno chopped
2 pinches of kosher salt

2 cups chopped fresh tomato
1  package vegan ground beef
1 can tomato sauce

2 Tbs Mexican seasoning mix

3 Tbs chili powder
1/4 avocado, diced for garnish

In a large pan, sauté the onion, squash, jalapeno, garlic, salt on medium heat uncovered for about 10 minutes. Make sure you stir the veggies regularly to prevent burning. Add the remaining ingredients, less the avocado, and simmer for 20 minutes. This is the easiest summer chili you’ll ever make.

Want to jazz it up more? Add beans, add okra, add anything! Its chili, WHO CARES! YUM!!