Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1
Vanessa McNeil Rocchio
Recipe by Southern Living October 2012

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Becky Luigart-Stayner; Styling: Buffy Hargett

Recipe Summary

total:
30 mins
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté zucchini, squash, and onion in hot oil in a large Dutch oven over medium-high heat 3 to 4 minutes or until tender.

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  • 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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