Chili with beef and zucchini
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 390, total fat 24 G., saturated fats G., proteins 22 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 390, total fat 24 G., saturated fats G., proteins 22 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chili with beef and zucchini - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g ground beef (from the shoulder blade)
- 1 can (425 g) chopped tomatoes with green chili peppers
- 1 can (425 g) pinto beans (reserve liquid)
- 2 medium zucchini and/or yellow squash, cut into 1/2-inch pieces.
- 2 tbsp. l. olive oil
- 1 chopped onion
- 1 poblano chili pepper, seeded and chopped
- 3 crushed cloves of garlic
- 2 tbsp. chili powder
- 1 teaspoon ground cumin, salt and ground pepper
- 1 sliced avocado
- Cilantro for sprinkling
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Cooking the dish according to the recipe:
- Heat olive oil in a Dutch oven or large saucepan over medium heat. Add ground beef and cook, breaking up any lumps, until golden brown, about 3 minutes.
Add the onion, poblano garlic, and garlic; cook, stirring occasionally, until the vegetables are softened and browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring, for about 1 minute to combine all the ingredients. - Add the tomatoes and beans to the pan with the liquid from the can. Bring to a boil, then reduce the heat and simmer for about 5 minutes, until the liquid has evaporated slightly.
Add the sliced zucchini to the pan. Cover partially and cook, stirring occasionally, until the zucchini is tender and the chili has thickened slightly, about 10 minutes. (Add water, no more than 1/2 cup, if the chili is too thick.) Season with salt. Top each serving of chili with an avocado and sprinkle with cilantro.
Chili recipe with similar ingredients - Chili con carne with beans.
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