Saturday, July 10, 2010

Zucchini Chili

This uses lots of zucchini, AND it's delicious. Need I say more?

This is a totally flexible recipe, so feel free to use more or less of anything, substitute other ingredients, etc. If you have fresh corn on hand, by all means add some. Peppers would work well, too. You could use chicken instead of beef...etc.

1 Tbsp canola oil
1 lb stew beef, cut in small cubes
5-6 cloves garlic, minced
2-3 medium onions, chopped
1 1/2 - 2 lbs zucchini, cubed
3 cups tomatoes (canned or frozen; if fresh, be sure to use paste tomatoes)
2-3 chili peppers, seeded and minced
1 Tbsp ground cumin
Salt and pepper to taste

Heat the oil in a soup pot, then add the beef and cook, stirring frequently, until browned. Pour off most of the fat, then add the garlic and onion and saute for 2-3 minutes. Add the zucchini and continue to saute, stirring periodically, for another 3-5 minutes. Add the tomatoes, chili peppers, cumin, and salt and pepper. Stir well, then cover and reduce heat to low. Simmer until the meat is tender, 30 minutes or so (longer if you like).

Serves 4-6.

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