Zucchini Chili
Serves: 8 servings
  • ½ yellow or white onion, peeled and chopped
  • 1 lb. hamburger
  • 2 medium-sized zucchini, washed and diced
  • 1 orange bell pepper, diced
  • 4 - 16 oz. cans of light kidney beans, drained (you can also use chili beans or pinto beans)
  • 2 - 14 oz. cans of diced tomatoes with green chilies
  • 2 c water
  • 1 T chicken bouillon
  • 3 T tomato powder (or 1 can tomato paste)
  • 1-2 T chili powder
  • 1 "holy mole" pepper, diced (you can also use a green Anaheim pepper for a milder flavor or a hotter jalapeno pepper for more heat)
  • Salt and pepper, to taste
  1. Brown hamburger and onion in a skillet. Drain off grease. Place in a stock pot.
  2. Add rest of ingredients to the stock pot.
  3. Bring to a boil.
  4. Lower heat, and simmer for about 20 minutes or until zucchini and pepper are cooked and flavors have blended together.
  5. Serve warm with Golden Cornbread or top with toppings of choice.
Possible toppings include tortilla chips, shredded cheese, Greek yogurt, sour cream, and/or chopped green onions or chives.
Recipe by Home Baked Joy at https://www.homebakedjoy.com/zucchini-chili/