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Monday: Simple Summer Chili

My crew likes chili even when its 95º outside. Here’s a lighter, speedier version for summer. Top it with your favorites!
Serves: 4     Prep: 10     Cooking: 30

Ingredients

For the Chili
1 tablespoon olive oil
1 onion, chopped
1 zucchini, chopped
1 lb lean ground pork or beef
1 can low sodium kidney beans, drained
1 can diced tomatoes or 2 cups chopped fresh
1 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 teaspoon garlic salt Toppings (Your Choice)
Cheddar cheese
Avocado
White onion
Green onion
Thinly sliced radishes
Jalapeno or chiles
Sour cream

Instructions

1
Heat olive oil in a large pot over medium heat.
2
Add onion and zucchini.
3
Sauté until onion softens, about 5 minutes.
4
Add ground meat and stir until meat is browned.
5
Drain any excess fat from pan.
6
Add beans, tomatoes and spices.
7
Reduce heat to low for 30 minutes or as long as you have.
8
Serve topped with your crew’s go to toppings.