Today some blogging friends and I are bringing awareness to the wonderful work Heritage Farm does in our local area with one of the best tasting fundraisers around. Check out the great work Heritage Farm does and see how you can be part of the Heritage Farm Fare. Then come back here to check out a new family favorite, Chorizo Zucchini Chili.
My family and I have been on the road trip of a lifetime with our most recent stop being at the Grand Canyon. We brought fresh veggies from a friend’s garden to eat on the road, and after a week they aren’t going to last much longer. We’ve been cooking over a campfire the last few days so I pulled together this hearty and spicy Chorizo Zucchini Chili, filled with fresh delicious produce.
Many people think of chili as wintry comfort food but I love a good chili any day. I put a summery twist on this winter favorite by combining summer zucchini with chorizo, tomatoes, and the traditional spices of chili.
I love zucchini and it is so inexpensive to grow. Oftentimes people grow more zucchini than they ever dream of using, but there are so many ways it can be stretched and used to fill hungry tummies with healthy food. Mixing it into meals with bold flavors is a great way to add it without picky kids complaining as much.
Since I was cooking my chili over a campfire I threw a few ounces of milk chocolate into the pot instead of cocoa powder. If you need to leave chocolate out you can but it adds a richness to chili that I feel you can’t miss.
- 16 ounces chorizo
- 1 medium zucchini, approximately 4 cups
- 1 medium onion
- ½ green pepper
- 3 cloves garlic
- 2 – 24 ounce cans stewed or diced tomatoes
- 2 ounces milk chocolate or 1 heaping tablespoon cocoa powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon olive oil
- Heat oil in 6 quart pot.
- Dice onion, zucchini, and green pepper.
- Mince garlic.
- Add chorizo and vegetables to pan.
- Fry until vegetables are almost soft.
- Add tomatoes and spices.
- Simmer over medium heat or a campfire for 20-30 minutes.
Perfect to serve with Jalapeno Cornbread Cakes.
NOTE: You can also add in any leftover hotdogs you have if you are camping and need to use up some left overs.