Description
A simple recipe for chili featuring corn and zucchini.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 cup frozen or fresh corn kernels
- 1 medium zucchini, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the ground meat and cook until browned. Drain off any excess fat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the kidney beans, black beans, diced tomatoes, Rotel, corn, and zucchini to the pot.
- Stir in the chili powder, cumin, and oregano. Season with salt and pepper.
- Bring the mixture to a simmer. Reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally, allowing flavors to combine.
- Taste and adjust seasonings as needed before serving.
Notes
- Serve with your favorite toppings like shredded cheese or sour cream.
- This chili freezes well for later meals.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8
- Sodium: 650
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 28
- Cholesterol: 65
Keywords: chili, easy, corn, zucchini, ground beef, weeknight meal, simple