6 servings

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Heidelind1's Review

May 03, 2014
It's good, I will probably make it again if I have leftover chilies in adobo sauce cause I usually end of throwing them out when I use them for other recipes. I did like that my husband, who thinks he hates zucchini, said he really liked the big, chunky onions:) I feel so validated.

mandofan's Review

January 22, 2013
Good, but nothing special. However, it is pretty quick to make.

shankoene's Review

April 02, 2012
I really loved what the chipotle does for this recipe. The only change I made was to add some flour to thicken it a bit.

ljbtampa's Review

April 15, 2009
This is now my "go to" chili recipe. The chipotles add such great smokey flavor, and the zucchini adds interesting texture.