Beef and Summer Squash Chili

Make avocado your go-to chili topping. It contains vitamins and antioxidants that may strengthen your immune system.

Total Time:
35 min
10 min
25 min

4 servings

  • 2 tablespoons extra-virgin olive oil
  • 12 ounces ground beef chuck
  • 1 onion, chopped
  • 1 poblano chile pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 15 -ounce can diced tomatoes with green chiles
  • 1 15 -ounce can pinto beans (do not drain)
  • 2 medium zucchini and/or yellow squash, cut into 1/2-inch pieces
  • 1 avocado, diced
  • Fresh cilantro, for topping
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.

  • Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.

  • Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to 1/2 cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.

  • Photograph by Antonis Achilleos

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