Another Zucchini Recipe

Zucchini season is in full-swing. So, I'm busting out my favorite recipes. I shared my Meatloaf recipe a while ago {mmm, I think it is time for some meatloaf again!} and Italian Chicken Pasta Toss just last week {that was so good!}. I'll be Googling for some other tasty zucchini recipes and will share them as I make them. Today's recipe is another favorite and is so easy to put together.

Two-Bean Chicken Chili
1 lb. chicken
1 medium zucchini, coarsley chopped
1 {15 oz.} can black beans, drained and rinsed
1 {15 oz.} can pinto beans, drained and rinsed
1 {9 oz.} can corn, drained
2 {15 oz. each} cans chicken broth, or 4 cups water and 4 chicken bouillon cubes {not dairy-free}

1 {16 oz.} jar {or 2 cups} mild thick and chunky salsa
1 {8 oz.} can tomato sauce
1 clove garlic, minced or pressed
1½ tablespoons chili powder
1 teaspoon cumin

Cheddar Cheese
Sour Cream
Tortilla Chips

• Heat oven to 350˚. Place chicken in a small baking dish, sprinkle with a little salt and pepper, cover and bake for 35 minutes. When chicken has finished baking, wrap in foil and refrigerate until completely cooled. Shred chicken.
• In a 4-quart stock pot, combine chicken, zucchini, black beans, pinto beans, corn, chicken broth, salsa, tomato sauce, garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer for 30 minutes. Serve topped with grated cheddar cheese, sour cream and tortilla chips.

Serves 6

Notes:
• I think that chili always tastes better the next day, so I make this one the night before, heat it through and then refrigerate, simmering for 30 minutes before serving the next day.