Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 2 medium zucchini squash
  • 1 jalapeño pepper
  • ½ small bunch cilantro

• STEP 2

  Trim off and discard the ends of the zucchini; quarter the zucchini lengthwise, then slice crosswise into ¼-inch-thick pieces. Transfer to a medium bowl.

• STEP 3

  Preheat a medium saucepan over medium-high heat.

• STEP 4

  Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and transfer to a small bowl.

  • ½ medium yellow onion

• STEP 5

  Quarter the jalapeño pepper lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the pepper and add to the bowl with the onion.

• STEP 6

  Add the ground beef to the saucepan; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes. Once done, transfer to a bowl, leaving some of the juices in the saucepan.

  • ¾ lb lean ground beef

• STEP 7

  Once the beef has been transferred, add the onion and jalapeño to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.

• STEP 8

  While the onion cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic.

  • 2 cloves garlic

• STEP 9

  Add the garlic, chili powder, and cumin to the saucepan; stir until fragrant, 15 to 30 seconds.

  • 1 tbsp chili powder
  • 1 tsp cumin

• STEP 10

  Add the zucchini to the saucepan and season with salt and pepper; cook, stirring frequently, until softened, 3 to 4 minutes.

  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 11

  Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer to a small bowl.

• STEP 12

  Return the beef to the saucepan, then add in the diced tomatoes, tomato paste, corn, and cilantro; season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.

  • 1 (14.5 oz) can diced tomatoes
  • 1 tbsp tomato paste
  • ½ cup frozen corn
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 13

  To serve, divide the chili between bowls and top with spoonfuls of Greek yogurt. Enjoy!

  • ¼ cup plain Greek yogurt