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Calico Chili

Yields8 Servings

Calico Chili

 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
1

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

2

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.

3

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.

4

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

Serving Size 1 cup

Servings 0

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