Calico Chili

Calico Chili
Category
Yields16 Servings
 2 lbs ground round
 2 tsp canola oil
 3 cups chopped onion
 4 garlic cloves, minced
 2 tbsp chili powder
 2 tbsp ground cumin
 4 tsp minced fresh oregano
 1 ½ tsp salt
 3 cups frozen whole-kernel corn
 58 oz canned diced tomatoes, undrained
 2 cups coarsely-chopped zucchini
 2 cups water
 2 tbsp finely-chopped, canned chipotle chile in adobo sauce
 30 oz canned kidney beans, rinsed and drained
 30 oz canned black beans, rinsed and drained
 12 tbsp sour cream
 12 tbsp thinly-sliced green onions
 12 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 16

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 2 lbs ground round
 2 tsp canola oil
 3 cups chopped onion
 4 garlic cloves, minced
 2 tbsp chili powder
 2 tbsp ground cumin
 4 tsp minced fresh oregano
 1 ½ tsp salt
 3 cups frozen whole-kernel corn
 58 oz canned diced tomatoes, undrained
 2 cups coarsely-chopped zucchini
 2 cups water
 2 tbsp finely-chopped, canned chipotle chile in adobo sauce
 30 oz canned kidney beans, rinsed and drained
 30 oz canned black beans, rinsed and drained
 12 tbsp sour cream
 12 tbsp thinly-sliced green onions
 12 tbsp shredded sharp cheddar cheese

Directions

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.

Calico Chili
IngredientsDirections
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