So Sweet Summer Chili

Heat oil in a large pot on medium high heat. Throw in the diced onion and squash. Cook on medium heat, stirring every so often. After the squash and onions begin to become tender, add the ground turkey burger. Increase the burner temperature to a moderate high level and sprinkle meat with salt, ground cumin, coriander, oregano, and generous dashes of cinnamon (roughly 1/4 – 1/2 teaspoon). Stir frequently and continue cooking until burger is almost completely cooked.

At that time, add diced bell pepper and green chilies, then continue cooking until turkey is fully cooked. Lower heat to medium then throw in the zucchini squash and diced tomatoes and cook for another 5 minutes or until zucchini starts to become tender. Stir in the drained and rinsed kidney beans, chicken broth, brown sugar, and the lime juice. Bring to a simmer and cook for another 5-7 minutes.

Note: you don’t want to overcook your vegetables.There is a method to my madness of adding them in steps. What makes this chili so sweet and fresh is the slight crunch the veggies lend. Mushy vegetables in da chili … no bueno.