Ingredients:
• 1 tablespoon oil
• 2 medium zucchinis, diced into small cubes
• 1 pound ground beef
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon onion powder
• 1 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 1/4 teaspoon dry oregano
• 1 teaspoon ground coriander
• 1 teaspoon black pepper
• 2 Tablespoons tomato paste
• 2 cups beef broth
• 1 cup salsa
• 1 (14.5 ounce) can diced tomatoes
• 1 (4 ounce) can green chilies
• 1 (15.5 once) can Pinto beans, drained and rinsed
• Green Onions to garnish (optional)
• Sour Cream to garnish (optional)
• Shredded cheddar cheese to garnish (optional)
Directions:
• In a large pot or Dutch oven, add oil and cook zucchini for about 5 minutes, until tender firm.
• Remove zucchini from the pan and set aside.
• In the same pot add onion and bell pepper, cook for 5 minutes. Remove and set aside.
• Add the beef to the pot.
• Cook until beef is cooked through, about 5 minutes.
• Return the onions and the pepper to the pot.
• Add the spices and tomato paste. Mix well.
• Add beef broth, salsa, diced tomatoes and green chilies. Bring to a simmer, cooking for 10 minutes.
• Add zucchini and pinto beans and simmer for additional 15 minutes to meld the flavors and cook the zucchini down more.
• If the mixture is too thick, add ½ cup of water (or more, depending on how thick you like your chili).
• Serve with cheese, sour cream, and green onions.
