Spicy Zucchini Chili
1 lb. Laura's Lean Beef - 8% fat (easily made vegetarian - see ** below)
2 medium zucchinis
2 cups frozen onion and pepper mix
2/3 c. frozen sweet corn
2 - 14.5 oz. cans of diced tomatoes - chili ready (already seasoned)
4 c. water
2 cloves garlic
Spices to taste - at least 2 tsp. each of:
chili powder
crushed red pepper
cumin
garlic powder
chipotle chile pepper powder
salt
black pepper
Spray bottom of a Dutch oven pan with olive oil or vegetable oil cooking spray. Mix beef, seasonings and minced garlic in pan, cook for a few minutes, separating the beef into smaller chunks. Add two cups of water and let simmer. You do not have to drain since this is a lean beef, unless you wish to. If you are going to drain, do not cook with water, cook without. The water will help create a beef stock.
Dice zucchini with skin on into 1/2" cubes, add to pan with rest of ingredients. Simmer on medium for 15 - 20 minutes. Add more spices if you wish - I like it spicy!
Makes 10 - 1 cup servings of 107 calories each.
**Make vegetarian - for a vegetarian switch, add 1-15.5 oz. can of light red kidney beans (drained and rinsed) instead!)
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