Foggy Day Chili
Recipe type: Dinner
  • 2T canola or olive oil
  • 1 medium sized yellow onion, cut into diced size pieces (1/4 inch)
  • 1T minced garlic
  • 2 zucchinis chopped
  • 1½ lean ground beef
  • 1T ground cumin
  • 1T chili powder
  • 2t dried oregano
  • 1 can (15 oz) black beans, undrained
  • 1 can (15 oz) pinto beans, undrained
  • 1 can (28 oz) cushed or diced tomatoes with their juices ( I used diced tomatoes)
  • 1t salt to taste
  • freshly ground pepper
  • Dried red pepper flakes (optional)
  • Freshly grated cheddar cheese (optional)
  • Sour Cream (optional)
  1. Heat the oil in a large, heavy pot over medium-low heat.
  2. Add the onion and cook for 5 minutes.
  3. Add the garlic and cook until the onion and garlic are soft but not browned, about 1 minute longer.
  4. Add in chopped zucchini and cook with onion and garlic for about 1 minute.
  5. Add the beef, and break up the meat with a wooden spoon.
  6. Increase the hear to medium-high and add the cumin, chili powder, and oregano.
  7. Cook, stirring frequently, until the meat is browned, and cooked through, about 7 minutes.
  8. Add the black beans, pinto beans, and tomatoes, with their liquids, and bring the chili to a boil.
  9. Reduce the heat to low, cover the pot, and let the chili simmer, gently stirring occasionally until thickened and the flavors are concentrated, about 45 minutes.
  10. Add the salt, then taste for seasoning, adding more salt as needed and black pepper and red pepper flakes, if using, to taste.
  11. Serve the chili hot with bowls of grated cheese and sour cream on the side for garnish.
  12. Corn bread is also a great side to serve with this dish.
  13. If you are not planning on serving the chili at this time, let it cool to room temperature.
  14. It can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.
Recipe by Mom on the Make at