| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 12 ounces ground beef chuck
- 1 onion, chopped
- 1 poblano chile pepper, seeded and chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin Kosher salt and freshly ground pepper
- 1 15-ounce can diced tomatoes with green chiles
- 1 15-ounce can pinto beans (do not drain)
- 2 medium zucchini and/or yellow squash, cut into ½-inch pieces
- 1 avocado, diced
- Fresh cilantro, for topping
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.
- Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.
- Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to ½ cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.
Nutrition Facts
| Calories | 390 |
| Total Fat | 24 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 50 milligrams |
| Sodium | 1010 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 10 grams |
| Protein | 22 grams |
| Sugar | 8 grams |
Reviews
Love ❤ this recipe!
I am honestly shocked at how much flavor this chili has. I have made MANY different chilis over the years, and this one is definitely in the top three! Unbelievable amount of flavor. Spicy, but not too spicy. SO savory and delicious. My husband and I couldn’t get enough, and my six year old daughter loved it, too!
This is, hands down, the best chili ever! I’ve made it several times since seeing the receipe in Food Magazine a few years ago. I like sausage so I gave it a try; however, the chuck cannot be beat. When I make this, it is always a double batch and is gone all too quick.
Thanks for the awesome recipe.
…zucchini– who would have thought?!!!❣❣❣
Although I made a few personalization, this was quite good! I used kidney beans, 1 can chopped tomatoes and half can of rotel tomatoes, 2 cups beef broth and Anaheim peppers because I couldn’t find a poblano anywhere. I served with a tablespoon of sour cream, Perfection!