Lindsey’s Fresh Tomato & Zucchini Chili

By , September 22, 2009
Making the Fresh Tomato + Zucchini Chili

Making the Fresh Tomato & Zucchini Chili

This is a delicious, classic-tasting chili recipe that I created, using only fresh tomatoes. It’s the perfect thing to make on a chilly Autumn evening, when there’s still a bounty of fresh garden produce to use up. (Click below for the recipe…)

Lindsey’s Fresh Tomato & Zucchini Chili

1/2 lb – 1 lb ground beef

2 Tbsp olive oil

1 large onion, minced

2-3 garlic cloves, minced

1 cup zucchini, cut into 1/2″ dice

2 -3 cups chopped fresh tomatoes (with seeds & juice)

1 jalapeno, finely chopped (optional)

2 Tbsp chili powder

1 tsp dried oregano

1/2 – 1 tsp ground cumin

1/2 tsp smoked chipotle powder (optional, but adds something special)

salt / pepper to taste

1 cup chicken stock

1 (15-oz) can kidney beans, drained & rinsed

Over medium heat, saute onions & garlic till soft, about 3 minutes. Add zucchini cubes, ground beef, and the spices. Cook till meat is browned. Add tomatoes, jalapeno, chicken stock, plus salt & pepper to taste. Bring to a boil, then cover and simmer for 15-20 minutes until flavors blend. Taste test it for any spice adjustment. Add the beans and cook a little while longer until beans are heated through, and chili is the consistency you want (if you want thicker chili, cook it longer with the cover off).



One Response to “Lindsey’s Fresh Tomato & Zucchini Chili”

  1. snowpeas says:

    Yum, yum, yum! I love it!! Tastes so fresh!

Leave a Reply

The Herbangardener is powered by WordPress