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Calico Chili
3 lbs ground round
3 tsp canola oil
4 ½ cups chopped onion
6 garlic cloves, minced
3 tbsp chili powder
3 tbsp ground cumin
6 tsp minced fresh oregano
2 ¼ tsp salt
4 ½ cups frozen whole-kernel corn
87 oz canned diced tomatoes, undrained
3 cups coarsely-chopped zucchini
3 cups water
3 tbsp finely-chopped, canned chipotle chile in adobo sauce
45 oz canned kidney beans, rinsed and drained
45 oz canned black beans, rinsed and drained
18 tbsp sour cream
18 tbsp thinly-sliced green onions
18 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
24 servings
Serving size
1 cup
This recipe brought to you by the Idaho Bean Commission.
Ingredients
3 lbs ground round
3 tsp canola oil
4 ½ cups chopped onion
6 garlic cloves, minced
3 tbsp chili powder
3 tbsp ground cumin
6 tsp minced fresh oregano
2 ¼ tsp salt
4 ½ cups frozen whole-kernel corn
87 oz canned diced tomatoes, undrained
3 cups coarsely-chopped zucchini
3 cups water
3 tbsp finely-chopped, canned chipotle chile in adobo sauce
45 oz canned kidney beans, rinsed and drained
45 oz canned black beans, rinsed and drained
18 tbsp sour cream
18 tbsp thinly-sliced green onions
18 tbsp shredded sharp cheddar cheese