Just Add Cloth
Sep 082017
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Zucchini Turkey Black Bean Chili 1

Why a GIANT pot? Well, summer squash and zucchini season is the only time I cook with these vegetables.  And when it is zucchini season, we are FLUSH. Plus, it is hot and humid during zucchini season, so I like to cook a huge pot of dinner one day and then eat leftovers for three days.

If you hate leftovers,  you might want to cut the recipe in half and then in half again.

A Giant Pot of Zucchini Turkey Black Bean Chili

  • 3 lbs ground turkey
  • 1 lb hot ground sausage
  • 5 jalapenos chopped
  • 2 smallish green zucchini
  • 2 smallish yellow summer squash
  • 2 large (28 oz) cans diced tomatoes
  • 2 (14 oz) cans black beans
  • 2 small onions – any kind
  • 1 tablespoon garlic powder
  • 1/3 cup chili powder
  • 1+ tablespoon salt (or to taste)

Start in your big ol’ soup pot. Add chopped onions, chopped jalapenos,  turkey,  and sausage on medium heat. Break it up with a spatula and brown until meat is cooked through and onions is translucent.
Chop your squash and zucchini (with skin) into 1/4 inch chunks. Add to cooked meat.

Add canned tomatoes, garlic, salt, and chili powder.
Fill both tomato cans with water and add the water. Turn heat to low and let barely simmer for at least two hours. (Four is better). Keep an eye on your liquid level.

Drain your beans and add them after the two hour simmer.
Taste to judge salt preference and adjust.  Let simmer 30 more minutes.

Zucchini Turkey Black Bean Chili 2

Time to dish up! I like chopped chives on top. Most people like sour cream. I mean, I love sour cream, but maybe I love it too much. Ha!
We also like using the chili as taco filling the next day.

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