This non-traditional chili takes advantage of the later summer harvest: jalapeño chiles, corn, zucchini, and fresh oregano, rosemary and cilantro. And don’t let the list of ingredients discourage you—pile them into a big soup pot and simmer for less than an hour for a great all-in-one supper. Garnish with some chopped red or green farmer’s market onions, a dollop of sour cream or shredded Mexican cheese, a spoonful of toasted pumpkin seeds, a handful of fresh cilantro leaves or a squeeze of fresh lime.