Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

This hearty chili has more than 1,170 milligrams of potassium per serving.

Maureen Callahan
Recipe by Cooking Light April 2005

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beef in a Dutch oven over medium-high heat until lightly browned; stir to crumble. Drain well; set aside.

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  • Add canola oil to pan. Heat pan over medium-high heat. Add chopped onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 30 seconds. Add chili powder, cumin, oregano, and salt; sauté 30 seconds. Stir in corn and tomatoes; bring to a boil. Reduce heat, and simmer 3 minutes, stirring occasionally.

  • Stir in beef, zucchini, water, chipotle chile, and beans; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until zucchini is tender.

  • Spoon 1 1/2 cups chili into each of 6 bowls. Top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 1 tablespoon cheese.

Nutrition Facts

408 calories; calories from fat 28%; fat 12.8g; saturated fat 4.4g; mono fat 4.4g; poly fat 1.3g; protein 29g; carbohydrates 45.4g; fiber 13.2g; cholesterol 59mg; iron 5.4mg; sodium 850mg; calcium 180mg.
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