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Meaty Vegetable Chili

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 (3 quarts)


  • 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


  • 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.

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