Enjoy the bounty of the summer in this hearty chili. Zucchini, yellow squash, onion, tomatoes, corn, black beans and kidney beans comprise this delicious and fast cooking dinner. Enjoy with our yummy corn muffins on the side. Chili is gluten-free, muffins contain gluten.
Can be cooked from thawed (recommended) or frozen.
Thawed: Empty contents of bag into a large pan. Add 2 cups water for full (4-6) size, or 1 cup water for half (2-3) size. Gently heat over medium heat with lid on and stirring often until heated through & 165°F, 15-20 mins.
Frozen: Tip— place bag in a bowl of cold water for 10-15 minutes to start the thawing process. Put frozen chili (ideally chunks of chili rather than a solid block) into a large pan. Gently heat over medium heat with lid on and stirring every few mins. until heated through, and 165°F (approx. 30 mins.)
A nice touch is to top the chili with shredded cheese, sour cream and some avocado slices when serving. Warm the corn muffins and enjoy!
Ingredients: Tomatoes, black beans, kidney beans, onions, corn, zucchini, yellow squash, tomato paste, garlic, cumin, chili powder, spices, salt/pepper. Chili is gluten free. Muffins contain gluten.
Calories: 232, Fat 6.1g, Sat fat 1g, Protein 10.3g Protein, 35g Carbs 9.1g fiber.
