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Veggie Chili

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Total time 30 mins
Yield Makes 6 cups

Ingredients

  • 2 large zucchini, chopped
  • 1 large yellow squash, chopped
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 (12-oz.) package frozen meatless ground crumbles
  • 1 (25-oz.) jar Texas chili starter with red bean and bock beer

How to Make It

  1. Sauté zucchini, squash, and onion in hot oil in a large Dutch oven over medium-high heat 3 to 4 minutes or until tender.

  2. Add salt and crumbles; cook 1 minute. Stir in chili starter. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.

  3. Note: We tested with Frontera All Natural Texas Chili Starter with Red Bean and Bock Beer.