Name: Beef And Summer Squash Chili
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
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.

Photograph by Antonis Achilleos

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Beef And Summer Squash Chili

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