Tuesday, January 3, 2012

Mexican Two Bean Chili

Mexican Two Bean Chili

1 medium zucchini, chopped
1 can black beans, rinsed
1 can pinto beans, rinsed
1 can whole kernel corn, drained
2 cans chicken broth
1 jar thick and chunky salsa
8oz tomato sauce
3 c cooked, shredded chicken
1 garlic clove, pressed
2 Tb chili powder
1 tsp ground cumin

Combine everything in a 4 qt pot and bring to a boil. Reduce heat and simmer 30 minutes.
Serve with shredded cheese, sour cream, tortilla chips, green onions, etc.

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