June Chili



  • 3 pounds bulk pork sausage
  • 1-2 jalapeños, seeded and diced
  • 4 cups farmers market vegetables, diced (squash, zucchini, asparagus, onions, peppers)
  • 6 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 (14.5-ounce) can beef broth
  • 1 28-ounce can crushed tomatoes
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 2 cups plain yogurt
  • Directions

    In heavy 4-quart saucepan, cook sausage and jalapenos over medium high heat, stirring frequently until meat is no longer pink; drain. Add vegetables, garlic and chili powder to sausage mixture and sauté 5 minutes. Add beef broth and tomatoes; reduce heat and simmer 20 minutes. Stir in black beans and yogurt; cook 5 minutes. Serve with additional yogurt for topping.

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