Chili with beef and zucchini

Ingredients:

• 340 g ground beef (from the shoulder blade)
• 1 can (425 g) chopped tomatoes with green chili peppers
• 1 can (425 g) pinto beans (reserve liquid)
• 2 medium zucchini and/or yellow squash, cut into 1/2-inch pieces.
• 2 tbsp. l. olive oil
• 1 chopped onion
• 1 poblano chili pepper, seeded and chopped
• 3 crushed cloves of garlic
• 2 tbsp. chili powder
• 1 teaspoon ground cumin, salt and ground pepper
• 1 sliced ​​avocado
• Cilantro for sprinkling

Preparation:

1. Heat olive oil in a Dutch oven or large saucepan over medium heat. Add ground beef and cook, breaking up any lumps, until golden brown, about 3 minutes.
   
   Add the onion, poblano garlic, and garlic; cook, stirring occasionally, until the vegetables are softened and browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring, for about 1 minute to combine all the ingredients.
2. Add the tomatoes and beans to the pan with the liquid from the can. Bring to a boil, then reduce the heat and simmer for about 5 minutes, until the liquid has evaporated slightly.
   
   Add the sliced ​​zucchini to the pan. Cover partially and cook, stirring occasionally, until the zucchini is tender and the chili has thickened slightly, about 10 minutes. (Add water, no more than 1/2 cup, if the chili is too thick.) Season with salt. Top each serving of chili with an avocado and sprinkle with cilantro.
   
   Chili recipe with similar ingredients - Chili con carne with beans.