Meaty Vegetable Chili Recipe

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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.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 each: 151 calories, 4g fat (2g saturated fat), 19mg cholesterol, 478mg sodium, 19g carbohydrate (9g sugars, 5g fiber), 11g protein.


  1. 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.
Originally published as Meaty Vegetable Chili in Taste of Home Ground Beef Cookbook 1999, p147

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