Summer is coming to an end and fall is quickly approaching. I have a ton of awesome veggies coming out of my garden and I wanted a recipe that would use up all of these great veggies. I am so glad to have such wonderful friends who are always looking out for me and helping me find new inspiration for recipes that I want to share. My girlfriend shared this recipe with me and said it was one of her families favorite stew/chili recipes.
So I decided to try it out and she was right. This soup is so fresh and taste amazing! I made a few changes to the original recipe because I didn’t have a few of the ingredients in my garden. Play around with the recipe a bit and add whatever you have in your garden that needs to be used up. Green chilies was in the original recipe but I didn’t grow them, I grew jalapeños so I substituted those in instead.
I think what really makes this soup is the lime! When I first saw the grated peel of one whole lime was in this, my first thought was wow now that is a lot of lime…but it really makes the soup! The corn offers a sweetness to the stew as well.
I know some of you might ask about the beer in this recipe. I used a gluten free beer because that is what I had on hand. You certainly could omit this if you don’t want to add the alcohol, but it does add some flavor to this dish and most of the alcohol cooks out. If you would like though, you could easily replace it with some stock of choice or add some more tomatoes.
I hope you all enjoy this recipe! We loved it and can’t wait to make some more before all my end of the summer veggies vanish
- 2 tbsp grass fed butter
- 1 pound ground turkey, beef, buffalo, or pork
- 1 sweet onion
- 3 cloves garlic, chopped
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 2 jalapeños, seeded and chopped
- salt and pepper to taste
- 3 ears corn, kernels scraped off
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 bottle beer (12 oz)
- 1 diced fire roasted tomatoes with green chilies (28 oz can)
- 2 tbsp fresh thyme
- grated peel of 1 lime, plus juice
- 4 scallions, thinly sliced
- 1 cup shredded gouda
- In a large, heavy pot, heat butter in pan and add the ground meat of choice.
- Brown on medium high for about 8 minutes, stirring occasionally.
- Stir in onion, garlic, zucchini, bell pepper and jalapeños and season with salt and pepper.
- Stir in corn kernels, chili powder and paprika.
- Cook until the veggies are softened, about 7 minutes.
- Stir in beer and cook until reduced slightly, about 3 minutes.
- Stir in the tomatoes, thyme and lime peel and cook for another 10 minutes.
- Turn off heat and stir in lime juice.
- Top with gouda and the scallions.
This recipe was adapted and inspired by a Rachael Ray recipe www.rachaelray.com
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