Chili-Spiced Vegetable Stir-Fry

All the flavor of chili in a fraction of the time

It’s cooling off in our part of the world. And chilly means chili!

But what if you don’t have time to make a big pot of the hearty stuff? Enter this Chili-Spiced Vegetable Stir-Fry. It has all the ingredients you’d find in vegetarian chili. Minus the liquid — and the simmering time.

Chili you can eat with a fork? Works for us.

Zucchini and Chickpea Stir-Fry

This tangy vegan dish makes good use of summer’s bounty

Got zucchini? And yellow squash? The way veggie gardens produce this time of year, you may be overloaded with both – and looking for recipes.

We’ve got you covered.

Serve this quick stir fry over polenta or rice, and you have a dish that’s perfect for Meatless Monday. But it’s tasty enough for company, too.

In fact, we bet they’ll ask for seconds. So double the recipe and use up even more of that bumper zucchini harvest.

Summer Squash in Tomato Curry Sauce

This Vegan Indian Dish Showcases the Great Flavors of Zucchini and Yellow Squash

Good-quality zucchini and yellow squash are available in markets year round, but we can buy extra-flavorful locally grown varieties during the warm weather months.  I’m still seeing high-quality specimens at my markets in St Louis.  And even though I’ve used both types of squash in various recipes at least a dozen times this spring and summer, I can never get enough of them. 

But I’m ready for a new flavor twist. 

Like this easy and tasty creation.  It would make a great side dish for any Indian meal.  But because it isn’t over-spiced, you can also serve it alongside roast or grilled fish, chicken, or meat. 

It’s simple to prepare.  Or you can make it ahead and reheat when you’re ready to serve. 

What a great way to eat your vegetables!