We've had a taste of fall for a few days here in DC. Normally I dread the end of summer, but this year I am really looking forward to everything I love about fall: sweaters, boots, pumpkin, soups, Halloween, the changing of the leaves.
I saw this recipe and new I had to make it to go along with the cooler weather. This is a perfect dish to transition from summer to fall and to use up any summer veggies you may have. Casey and I both loved this, it is full of veggies, has a wonderful flavor, and is a nice light version of traditional chili.
1 lb hot chicken or turkey sausage, casings removed
1/2 cup olive oil
1 zucchini, diced
1 yellow squash, diced
2 garlic cloves, minced
1 red onion, diced
1 red bell pepper, diced
2-3 hot peppers (such as serranos), diced
4 medium tomatoes, diced
1 14.5 oz can diced tomatoes, with juice
1 14.5 oz can tomato sauce
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp oregano
1 tsp black pepper
1/2 tbsp dried basil
1 tsp salt
1 14.5 oz canned chickpeas, drained and rinsed
1 tbsp lemon juice
1 cup chopped cilantro
Shredded cheddar cheese
In a large dutch oven, heat 1/2 cup olive oil over medium-high heat. Add onions, garlic, and peppers and saute for 2 minutes, stirring as needed. Add zucchini and squash, and continue to saute for about 6 minutes, or until vegetables are fork-tender. Add fresh tomatoes, canned tomatoes with juice, tomato sauce and spices, stirring to combine. Turn heat to medium-low and allow to simmer for 30 minutes.
Add chickpeas, lemon juice, and 1/2 cup cilantro and allow to simmer for an additional 10 minutes. While simmering, cook up the sausage in a skillet. Add the cooked sausage to the chili and cook together for 5 minutes.
Serve topped with additional cilantro, shredded cheese, and sour cream.
Adapted from The Lushers.