Name: Calico Chili
Yield: 8 servings
Ingredients: 1 lb ground round; 1 tsp canola oil; 1 ½ cups chopped onion; 2 garlic cloves, minced; 1 tbsp chili powder; 1 tbsp ground cumin; 2 tsp minced fresh oregano; ¾ tsp salt; 1 ½ cups frozen whole-kernel corn; 29 oz canned diced tomatoes, undrained; 1 cup coarsely-chopped zucchini; 1 cup water; 1 tbsp finely-chopped, canned chipotle chile in adobo sauce; 15 oz canned kidney beans, rinsed and drained; 15 oz canned black beans, rinsed and drained; 6 tbsp sour cream; 6 tbsp thinly-sliced green onions; 6 tbsp shredded sharp cheddar cheese

Calico Chili

CategorySoups

Yields8 Servings

1 lb ground round

1 tsp canola oil

1 ½ cups chopped onion

2 garlic cloves, minced

1 tbsp chili powder

1 tbsp ground cumin

2 tsp minced fresh oregano

¾ tsp salt

1 ½ cups frozen whole-kernel corn

29 oz canned diced tomatoes, undrained

1 cup coarsely-chopped zucchini

1 cup water

1 tbsp finely-chopped, canned chipotle chile in adobo sauce

15 oz canned kidney beans, rinsed and drained

15 oz canned black beans, rinsed and drained

6 tbsp sour cream

6 tbsp thinly-sliced green onions

6 tbsp shredded sharp cheddar cheese

Cook beef in a Dutch oven over medium-high heat until lightly browned; stir to crumble. Drain well; set aside.

Add canola oil to pan. Heat pan over medium-high heat. Add chopped onion and saute 4 minutes or until tender. Add garlic; saute 30 seconds. Add chili powder, cumin, oregano, and salt; saute 30 seconds. Stir in corn and tomatoes; bring to a boil. Reduce heat, and simmer 3 minutes, stirring occasionally.

Stir in beef, zucchini, water, chipotle chile, and beans; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until zucchini is tender.

Spoon 1 1/2 cups chili into each of 6 bowls. Top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 1 tablespoon cheese.

Nutrition Facts

8 servings

Serving size

1 cup

This recipe brought to you by the Idaho Bean Commission.

Ingredients