Meaty Vegetable Chili

Name: Meaty Vegetable Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings (3 quarts).
Cuisine: Mexican Chilies, Mexican Recipes
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

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.

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.

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.