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Meaty Vegetable Chili Recipe

Spaghetti sauce gives an Italian twist to this chunky chili, which my husband can't get enough of. I always reach for this recipe when my zucchini crop is booming.

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Meaty Vegetable Chili Recipe

Prep: 10 min. Cook: 35 min.

Yield: 12 Servings

10 35 45

Ingredients

1 pound ground beef
2 medium onions, chopped
4 cups chopped zucchini
2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (24 ounces) spaghetti sauce with mushrooms
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2 tablespoons chili powder
1 teaspoon ground cumin

Directions

In a large saucepan, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Yield: 12 servings (3 quarts).

Look for brightly colored zucchini that has few blemishes. In general, the smaller the squash, the more tender it will be. Store zucchini in a plastic bag in the refrigerator for up to 5 days. Two pounds yields about 4-1/2 cups chopped zucchini.

Nutritional Facts 1 serving (1 each) equals 151 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 478 mg sodium, 19 g carbohydrate, 5 g fiber, 11 g protein.

Originally published as Meaty Vegetable Chili in Taste of Home Ground Beef Cookbook , p147