Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Total Time
30 Mins
Yield
Makes 6 cups

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

Purpleorchard's Review

Purpleorchard
September 02, 2013
N/A

llawrence1970's Review

llawrence1970
January 11, 2013
N/A

momandmeg's Review

momandmeg
November 11, 2012
N/A

Cmbroyles's Review

Cmbroyles
November 07, 2012
I'm really disappointed this calls for a chili starter that I can find nowhere(!) except for on the internet. Would have been nice if they'd included a quick recipe for how to make your own chili starter, since it's supposed to be an easy recipe - I've been to 5 grocery stores looking for ANY type of chili starter and the only store that had it didn't have this specific brand and it would have cost over ten bucks for the starter alone!