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Steps
1
In 4-quart Dutch oven, place all ingredients except zucchini; stir well. Heat to boiling over high heat, stirring occasionally; reduce heat. Cover; simmer 10 minutes.
2
Stir in zucchini. Cover; cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with fork.
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No garbanzo or kidney beans in your cupboard? You can use canned black, great northern, pinto or butter beans for one or both beans in this chili.
You may notice that zucchini comes in many sizes. Choose a zucchini about 8 inches long because it will be younger and more tender than the bigger ones.
Got a family of meat lovers? Customize this dish by adding your favorite ground meat. Ground beef, chorizo sausage or ground turkey are some great options for adding additional flavor and protein.
Like your chili extra spicy or deeply savory? Try adding crushed red pepper or garlic powder for an extra boost!
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