Beef And Summer Squash Chili
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 24 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 50 milligrams
- Sodium
- 1010 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 10 grams
- Protein
- 22 grams
- Sugar
- 8 grams
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 24 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 50 milligrams
- Sodium
- 1010 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 10 grams
- Protein
- 22 grams
- Sugar
- 8 grams
Ingredients
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 ½-inch pieces
1 avocado, diced
Fresh cilantro, for topping
Directions
- 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 ½ cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.
