Just because this chili is called summer vegetable chili does not necessarily mean you can’t make it all year around. I made this chili with my sister a few weeks back (when it was still very summery outside) and we absolutely loved it. You can find the recipe here, but we added a few different ingredients. Instead of doing an all-vegetarian chili, as my boyfriend just wouldn’t have it, we added ground chicken. We also added edamame beans, kidney beans, red and jalapeño peppers as a substitute of the poblano pepper. The chili turned out extremely fresh with just enough spice to give your taste buds a little jolt.
