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Mexican Style Chili

Mexican Style Chili

I concocted this recipe after wanting something different than my traditional chili recipes and to use  up some of the gardens vegetables.

The zucchini is surprisingly wonderful in this, you really have to try it. To make it even easier, it accommodates beef or chicken (great way to use leftovers or a small amount of meat to stretch for a meal) or even leave it out, use proper bouillon, and you have a great vegetarian dish. Substitute beans according to your taste.

This chili is healthy and filling, comes together quickly,  budget-friendly, and delicious.

Mexican Style Chili


2 medium zucchini, chopped, optional

1 – 15 oz. can pinto beans, drained and rinsed

1 – 15 oz. can black beans, drained and rinsed

2 – 15 oz. cans kidney beans, drained and rinsed

1 – 15 oz. can corn, drained

24 oz. thick and chunky salsa

1 lb. hamburger, cooked and drained (or 2 cups chopped cooked chicken)

1 tsp. chili power

2 tsp. beef bouillon (or chicken)

2 cups water

2 – 12 to 15 oz. cans of V-8 juice

2 tsp. garlic, chopped

1 tsp. cumin

1 Tbl. brown sugar

½ tsp. smoked paprika, optional but really good


Combine all the ingredients in a large pot and bring to a boil.Reduce heat and simmer until the zucchini is tender, but do not overcook.Mexican Style Chili 1Serve alone, with Fritos, shredded cheese, sour cream, etc., or over fry bread. Click HERE for homemade fry bread recipe.Mexican Style Chili 2Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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