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Dairy Delicious - Jeff's Summer Chili

June 16, 2017

Dairy Delicious

By Angie Sutton, www.momsapronstrings.com


June is National Dairy Month! This is an opportunity to honor America’s dairy farm families and the wholesome, nutritious milk they produce. My family thinks of milk as liquid gold!

Consider all the foods that contain dairy products. A quick glance in my refrigerator will reveal yogurt, sour cream, whipped cream, cheese, ice cream, frozen pizza, whole milk and butter. In the pantry there are more items including my middle daughter’s favorite summer snack, macaroni and cheese!

Milk provides nine essentials nutrients, which the USDA defines as a dietary substance required for healthy body functioning. These nutrients must come from the diet because the human body isn’t able to manufacture them in sufficient quantities to meet daily needs. Calcium and vitamin D are the first to come to mind as the dairy industry says about 72 percent of the calcium in the U.S. food supply comes from dairy. Potassium, phosphorus, protein, vitamin A, vitamin B12, riboflavin and niacin complete the nine essential vitamins in milk.

How much do we really need? Midwest Dairy Association explains it as three cups of low-fat and fat-free milk or equivalent milk products for those nine years of age and older and two cups of for children ages two to eight years.

June is a great month to celebrate dairy as ice cream and frozen desserts are the perfect summer treat on a hot day! But certainly there are delicious recipes that involve dairy as a main ingredient and add to your daily calcium and vitamin D needs.


Jeff’s Summer-style Chili


2 lbs. ground pork

1 jalapeno, seeded and diced

1 yellow squash, peeled and diced

1 zucchini, peeled and diced

5 asparagus stalks, diced

1 medium sweet onion, diced

1 bell pepper, seeded and diced

2 cloves garlic, minced

2 Tbsp. chili powder

1 (14.5-oz) can beef broth

2 (14.5-oz) cans diced tomatoes

1 (15.5-oz) can black beans, drained and rinsed

2 c. vanilla (or plain) yogurt


1. In skillet over medium high heat, brown ground pork; drain.  

2. After pressing "saute" on Instant Pot, add cooked pork, jalapeno, squash, zucchini, asparagus, onion, bell pepper and garlic to Instant Pot. Mix in chili powder and saute 5 minutes.  

3. Add remaining ingredients. Stir well.

4. Put lid on Instant Pot, set Manual time to 7 minutes.  Seal release valve.  Use manual release at end of cycle. Serve with additional yogurt or sour cream for topping.




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