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

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.

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.