Farmer's Market Chili

Chef Scott Cowell of Melville Grille located in Portsmouth, R.I. shows Rhode Show viewers how to prepare his delicious, summer dish, Farmer's Market Chili.

THE INGREDIENTS:

4 OZ. Olive Oil
8 OZ Carrots
8 OZ Celery
8 OZ Spanish Onion
8 OZ Red Bell Peppers
8 OZ Yellow Bell Peppers
8 OZ Green Bell Peppers
8 OZ Summer Squash
8 OZ Zucchini
16 OZ Cooked Beets
16 OZ Black Beans (canned)
16 OZ Chic Peas (canned)
4 OZ Chili Peppers
32 OZ Chili Sauce
2 TBS Chili Powder
1 TBS White Pepper
1 TBS Black Pepper
2 TBS Kosher Salt
2 TBS Cilantro (chopped)
1 GALLON (#10 CAN) Tomato Sauce

THE STEPS:

Carrots should be peeled and all vegetables should be washed thoroughly with cold water and allowed to dry in a large colander.

Celery should be trimmed of leaf, peppers should be cut in half and seeded and onions should be halved and cleaned, black beans and chic peas should be drained and rinsed in cold water.

Rinse and chop the fresh cilantro.

Start with fresh beets and cook thoroughly and peel.

All vegetables should then be cut uniform, approximately ½” by ½”.

In a thick bottomed 4 quart stock pot heat olive oil, add carrots, celery and onion. Simmer for approximately 2 minutes.

Add the remainder of the ingredients and bring to a simmer for approximately 1 hour. Serve immediately or cool appropriately and serve later.

Great with corn or flour tortilla chips, sour cream and salsa. Nothing says summer more than local fresh vegetables!