Make avocado your go-to chili topping. It contains vitamins and antioxidants that may strengthen your immune system.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 12 ounces ground beef chuck
- 1 onion, chopped
- 1 poblano chile pepper, seeded and chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 15 -ounce can diced tomatoes with green chiles
- 1 15 -ounce can pinto beans (do not drain)
- 2 medium zucchini and/or yellow squash, cut into 1/2-inch pieces
- 1 avocado, diced
- Fresh cilantro, for topping
Directions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.
- Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.
- Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to 1/2 cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine
