I was at a farm market the other day and became mesmerized by the colours and aromas of the produce being offered. And the peppers, tomatoes, onions, garlic, corn and other items I saw caused me to think they would taste wonderful simmered into a summer dish.
The chili was brought to a simmer, and simmered about 30 minutes, until the fresh tomatoes in it cooked, softened, broke apart and help to thicken the chili. Summer Vegetable Chili This recipe simmers together a farm-market haul of fresh vegetables into a tasty chili stocked with beans, spices and herbs. Serve it with slices of the cornbread flecked with zucchini and cheese.
Note 2: One medium cob of corn, after shucking and cutting the kernels off the cob, should yield the 3/4 cup of kernels needed here.