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

How to Make It

Step 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.

Step 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.

Step 3

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

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