Grammy's Kitchen · Chili · Summer Chili
One of 163 chili recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 56% | 23% |
| fat | 3% | 1% |
| aromatics | 27% | 16% |
| acid | 4% | 0% |
| sweetener | 1% | 0% |
| salt | 1% | 0% |
| vegetables and beans | 120% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 Tbsp. olive oil |
| 227 g | 1 medium-size (8 oz.) yellow onion, chopped (about 1 cup) |
| 227 g | 1 medium-size (8 oz.) red bell pepper, chopped (about 1 cup) |
| 170 g | 1 medium (6 oz.) poblano chile, seeded and chopped (about 3/4 cup) |
| 6 g | 1 1/2 tsp. kosher salt, divided |
| 227 g | 1 medium (8 oz.) zucchini, chopped, divided (about 2 cups) |
| 227 g | 1 medium-size (8 oz.) yellow squash, chopped, divided (about 2 cups) |
| 42 g | 1 (1.5-oz.) envelope chili seasoning mix |
| 480 g | 2 cups chicken broth |
| 425 g | 1 (15-oz.) can dark red kidney beans, rinsed and drained |
| 425 g | 1 (15-oz.) can pinto beans, rinsed and drained |
| 411 g | 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained |
| 154 g | 1 cup fresh corn kernels (from about 2 ears) |
| 9 g | 2 tsp. light brown sugar |
| 31 g | 2 Tbsp. fresh lime juice, divided (from 1 medium lime) |
| 113 g | 1/4 cup finely chopped fresh tomato (from 1 small [4 oz.] tomato) |
| Sour cream, for serving | |
| Thinly sliced scallions, for garnish |
Method: 7 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.