Fresh summer squash is just one ingredient in this recipe for chili that is chock full of vegetables.
Makes 8 servings.
3/4 pound lean ground beef (or ground turkey)
1 cup onion (chopped)
1 cup carrots (diced)
1 cup green bell pepper (chopped)
2 cloves garlic (finely chopped)
3 1/2 cups fresh tomatoes (chopped)
1 can low-sodium kidney beans (drained, about 15 ounces)
2 cups water
1 1/2 tablespoons chili powder
1/2 teaspoon salt
2 cups summer squash (yellow squash or zucchini, diced)
- Cook ground beef (or turkey) in a large pot over medium heat until no longer pink. Drain off fat.
- Add onions, carrots, green peppers, and garlic. Cook over low heat until onion is softened, about 8 minutes.
- Stir in tomatoes, beans, water, chili powder, and salt. Cook, uncovered, until chili comes to a simmer. Reduce heat and cook, uncovered, 20 minutes. Stir occasionally.
- Add squash and simmer, uncovered, about 10 minutes longer.