Several years ago, our homeschool group contacted Wild Oats Natural Marketplace for a field trip. It turned out to be one of the best field trips we’ve ever taken! We had someone from each department assigned to give us a tour while teaching and answering questions 
AND they handed us a goody bag with items from each department…one for each child attending. We came home with a pound of sharp cheddar, loaves of bread, chocolate, fruit, veggies, etc. So, delicious!
Well, upon leaving I grabbed their flyer which had their recipe for Sante Fe Chili. I loved the idea of added veggies (like zucchini) and immediately made it that night. To my delight, it was a massive hit. We stopped making other chili recipes and stuck with this one (going on 8 years now.) Enjoy!
- 1 Tbsp coconut oil
- 1 medium onion, diced
- 2 small zucchini, diced
- 1 cup frozen corn
- 2 cloves garlic, minced
- 2 lbs. ground beef
- 2 (28 oz) cans diced tomatoes
- 2 Tbsp tomato paste
- 1 (15 oz) can black beans (or kidney beans if you prefer)
- 3 Tbsp chili powder
- pinch of cayenne (optional)
- juice of one lime
- 2 tsp sea salt
- 1 bunch fresh cilantro, diced
- 1 (8 oz) pkg cheddar cheese
- 1 (8 oz) cup sour cream
- 1 avocado, diced
- Corn Tortilla chips
- Heat a large soup pot over medium heat.
- Add oil and ground beef; cook until brown.
- Add onion and garlic, sauté for 5 minutes, or until soft.
- Add zucchini, corn, tomatoes, tomato paste, beans, chili powder, cayenne, lime juice and sea salt.
- TIP: If chili is too thick, add water or beer (for added flavor) to achieve desired consistency.
- Simmer 45 minutes, stirring occasionally.
- Garnish with cilantro, cheese, sour cream, avocado and tortilla chips.
It’s a family favorite! It’s a must to try!