Lindsey’s Fresh Tomato & Zucchini Chili

Making the Fresh Tomato & Zucchini Chili

This is a delicious, classic-tasting chili recipe that I created, using only fresh tomatoes. It’s the perfect thing to make on a chilly Autumn evening, when there’s still a bounty of fresh garden produce to use up. (Click below for the recipe…)

Lindsey’s Fresh Tomato & Zucchini Chili

1/2 lb – 1 lb ground beef

2 Tbsp olive oil

1 large onion, minced

2-3 garlic cloves, minced

1 cup zucchini, cut into 1/2″ dice

2 -3 cups chopped fresh tomatoes (with seeds & juice)

1 jalapeno, finely chopped (optional)

2 Tbsp chili powder

1 tsp dried oregano

1/2 – 1 tsp ground cumin

1/2 tsp smoked chipotle powder (optional, but adds something special)

salt / pepper to taste

1 cup chicken stock

1 (15-oz) can kidney beans, drained & rinsed

Over medium heat, saute onions & garlic till soft, about 3 minutes. Add zucchini cubes, ground beef, and the spices. Cook till meat is browned. Add tomatoes, jalapeno, chicken stock, plus salt & pepper to taste. Bring to a boil, then cover and simmer for 15-20 minutes until flavors blend. Taste test it for any spice adjustment. Add the beans and cook a little while longer until beans are heated through, and chili is the consistency you want (if you want thicker chili, cook it longer with the cover off).