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