What You Need:

1 small onion, chopped
1 1/4 C of white rice
1 1/4 C of beef broth
1 (26 oz.) can black beans, rinsed and drained
1 1/2 lbs. ground chuck
1 (4 oz.) can green chilies, drained and diced
1 t of salt
1 t of ground cumin
1 t of dried oregano
2 C zucchini, shredded
1 (14 oz.) can petite diced tomatoes

How to Make It:

Set the temperature of the oven to 450 degrees.
Generously grease the bottom and sides of a cast iron Dutch oven.
Spread the onions over the bottom of the pan.
Add the rice and water and stir to coat the rice well.
Put the beans into a mixing bowl and crumble in the ground chuck.
Stir in the chilies, salt, cumin and oregano until all the ingredients are blended together well.
Drop the mixture by spoonfuls into the pan.
Scatter the shredded zucchini into the pan.
Top the zucchini with the tomatoes.
Cover the pan and bake 45 minutes.

Makes 4 servings

Chili comes in many shapes and sizes and this version is like no other. It has a thick stew like consistency that is hearty as well as delicious. Use any type of bean including chili beans or kidney beans when making this dish for your family to try.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 882; Fat 27g; Carbohydrates 105g; Cholesterol 99 mg; Sodium 102 mg; Protein 57g; Fiber 28g