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June Chili

3 lbs. 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 Tbsp. chili powder
1 can (14.5 oz.) beef broth
1 can (28 oz.) crushed tomatoes
1 can (15.5 oz.) black beans, drained and rinsed
2 cups plain yogurt

In heavy 4-quart saucepan, cook sausage and jalapeños 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. Serves 8–10.

 


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