Summer Chili Bowls

Do you think of chilli as only a winter meal option? If so, you’re missing out! Chili Bowls are actually a sensational summer meal. In this recipe, I will share why I LOVE Summer Chili Bowls and how you can customize them to suit your dietary and personal preferences.

Disclosure: This Summer Chili Bowls recipe can be enjoyed all year long!

Chili Bowls are customizable to use the veggies and beans/lentils/chickpeas you have on hand. P.S., Make double batches for the freezer!

Top 3 Reasons to LOVE Summer Chili Bowls!

✅ They’re fully customizable with your favourite toppings. Some of my preferred toppings include: sliced avocado, shredded cheese, fresh tomatoes, crumbled tortilla chips, green onions, lime wedges, hot sauce and/or sliced hot/mild peppers.

✅ Perfect make-ahead or batch-cook meal. Just check my freezer and you’ll find pre-portioned containers of chili! These can be used for speedy lunches or dinner later that week.

✅ In the summer, avoid the oven heating up your space. Instead, use slow cookers or Instant Pot as a low-heat, hands-off cooking method!

✅ Versatile ‘fridge-cleaner’ meal to use up leftover veggies! Toss in what you have on hand – celery, peppers, proteins – anything goes!

✅ Easy meal (especially when it’s made ahead) to give you more time to relax, be outside at the cottage or work.

✅ Re-invent your chili leftovers and use them in a Mexican Buddha Bowl, on Nachos or use them in a burrito.

• Prep time: 10 minutes
• Cook time: 20 – 30 minutes
• Serves: 6-8

Ingredients:

• 1 Tbsp canola oil
• 500 grams or four Mild/Spicy Sausages, casing removed (omit for vegetarian option) or lean ground beef.
• 1 medium onion, chopped
• 2 stocks celery, diced
• 1 bell pepper, sliced
• 796 mL can diced stewed tomatoes
• 19 oz can (540mL) of black beans, rinsed and drained
• 19 oz can (540mL) of lentils, rinsed and drained
• Small can (398 mL) baked beans in tomato sauce
• 2-3 Tbsp chili powder (less if you want it less spicy)
• 1 Tbsp paprika
• 1 Tbsp oregano

Summer Chili Bowl Directions:

1. Heat oil in a large pot over medium-high. Cook and stir sausage breaking it up with a wooden spoon. Cook until sausage is browned and crumbly and most of the liquid is evaporated, about 10 minutes. Remove sausage and place in a bowl.
2. Next, add little extra oil to pot along with onions and celery. Cook for 3-6 minutes until softened.
3. Toss in chopped peppers and mushrooms and cook for additional 3-5 minutes until softened.
4. Then, add canned tomatoes, black beans, lentils and baked beans. Stir to combine ingredients.
5. Reduce heat to medium-low heat and add chili powder, paprika and oregano.
6. Next, allow chili to cook for 20-30 minutes before serving to allow flavours to blend.
7. Finally, garnish your Summer Chili Bowl with your favourite toppings.

What are your favourite Summer Chili Bowl toppings? Additionally, do you have chili all year long? Be sure to share this recipe with a chili-loving friend!

Summer Chili Bowls

Yield: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Summer Chili Bowls are a sensational make-ahead option for a nutritious meal!

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Ingredients

• 1 Tbsp canola oil
• 500 grams or four Mild/Spicy Sausages, casing removed (omit for vegetarian option)
• 1 medium onion, chopped
• 2 stocks celery, diced
• 1 bell pepper, sliced
• 19 oz can (540mL) diced stewed tomatoes
• 19 oz can of black beans, rinsed and drained
• 19 oz can of lentils, rinsed and drained
• 19 oz can baked beans in tomato sauce
• 2-3 Tbsp chili powder (less if you want it less spicy)
• 1 Tbsp paprika
• 1 Tbsp oregano

Instructions

1. Heat oil in a large pot over medium-high. Cook and stir sausage breaking it up with a wooden spoon. Cook until sausage is browned and crumbly and most of the liquid is evaporated, about 10 minutes. Remove sausage and place in a bowl.
2. Add little extra oil to pot along with onions and celery. Cook for 3-6 minutes until softened.
3. Toss in chopped peppers and mushrooms and cook for additional 3-5 minutes until softened.
4. Add canned tomatoes, black beans, lentils and baked beans. Stir to combine ingredients.
5. Reduce heat to medium-low heat and add chili powder, paprika and oregano.
6. Allow chili to cook for 20-30 minutes before serving to allow flavours to blend.
7. Garnish your Summer Chili Bowl with your favourite toppings.