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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Spaghetti sauce gives an Italian twist to this chunky chili, which my husband can't get enough of. I always reach for this recipe when my zucchini crop is booming. Ingredients:
1 pound ground beef |
2 medium onions, chopped |
4 cups chopped zucchini |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 jar (24 ounces) spaghetti sauce with mushrooms |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup water |
2 tablespoons chili powder |
1 teaspoon ground cumin |
Directions:
1. In a large saucepan, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Yield: 12 servings (3 quarts).
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