Meat and Summer Vegetable ChilI
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 12+ servings
  • 1 pound (454 g) lean ground beef, turkey, chicken, or pork
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons minced garlic
  • 2 medium zucchini, cut into chunks
  • 1 (16-ounce/454 g) can kidney beans, drained and rinsed
  • 1 (16-ounce/454 g) can garbanzo beans, drained and rinsed
  • 1 (16-ounce/454 g) can black beans, drained and rinsed
  • 1 (28 ounce/ g) can crushed tomatoes
  • 1 (28 ounce/ g) can diced tomatoes
  • 1 tablespoon balsamic vinegar
  1. Brown the meat in the heavy bottomed pot, then stir in the chili powder, cumin, oregano, basil, and cinnamon. Strain the meat and transfer it to a plate, then wipe out the pot. Warm the olive oil over medium heat, then add the onion and sauté until softened, about 3 minutes. Add the bell pepper and sauté until it starts to glisten, about 2 minutes. Add the garlic and sauté for 1 minute. Add the zucchini chunks and sauté until they glisten, about 3 minutes.
  2. Stir in the meat, kidney beans, garbanzo beans, black beans, crushed tomatoes, diced tomatoes, and balsamic vinegar. Cover and cook over medium heat for about 30 to 45 minutes, or cook on low for 1 to 2 hours. If the chili gets too thick, you can add a little water. Serve hot.
More Information

10 to 12-quart heavy bottomed pot with lid
Recipe by Andrea Meyers at