Beef And Summer Squash Chili

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.