Zucchini & Corn Chili

Zucchini & Corn Chili with Ground Beef and Trader Joe’s Cruciferous Salad Mix

4 Serving/ includes 3 cups of salad per serving

Calories : 353

Carbs : 25 gram

Fat : 13.5 gram

Pro: 28 gram

Ingredient:

1 small bunch cilantro

1 can diced tomatoes

1 can corn

4 clovesgarlic

2 ounces red pepper peppers

1 lb 90/10 ground beef

2 stalks green onion chopped

1 medium red onion

4 mediumzucchini squash

2 tablespoons tomato paste

black pepper

chili powder

cumin

salt

Smoked Paprika

Directions :

• Wash and dry the fresh produce.

4 medium zucchini squash

Red peppers

1 small bunch cilantro

Trim off and discard the ends of the zucchini; quarter the zucchini lengthwise, then slice crosswise into ¼-inch-thick pieces. Transfer to a medium bowl.

• Preheat a medium saucepan over medium-high heat.

• Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and transfer to a small bowl.

• Finely dice the peppers and add to the bowl with the onion.

• Add the ground beef to the saucepan; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes. Once done, transfer to a bowl, leaving some of the juices in the saucepan.

• Once the beef has been transferred, add the onion and pepper to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.

• While the onion cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic.

• Add the garlic, chili powder, Smoked Paprika and cumin to the saucepan; stir until fragrant, 15 to 30 seconds.

2 tbsp chili powder

2 tsp cumin

2 tsp Paprika

• Add the zucchini to the saucepan and season with salt and pepper; cook, stirring frequently, until softened, 3 to 4 minutes.

½ tsp salt

¼ tsp black pepper

• Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer to a small bowl.

• Return the beef to the saucepan, then add in the diced tomatoes, tomato paste, corn, and cilantro; season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.

• To serve, 3 cups of Salad Mix and top with 1 servings of Chili!