Southern Living OCTOBER 2012
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.
Note: We tested with Frontera All Natural Texas Chili Starter with Red Bean and Bock Beer.
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