Have ready a shallow 21⁄2-qt baking dish.
Heat oil in a large, deep nonstick skillet. Add sausage, onions, carrots, chili powder, garlic, cumin and salt; cook until sausage is no longer pink. Add tomatoes, beans and chiles; simmer 8 minutes, or until slightly thickened. Remove from heat; stir in zucchini. Transfer to baking dish. Cool, cover and refrigerate up to 3 days.
To bake: Heat oven to 400°F. Bake chili 35 minutes, or until bubbles start to form around edges.
Meanwhile, prepare muffin mix as package directs, adding the scallions. Top chili with large spoonfuls. Bake 25 minutes longer, or until topping is golden and cooked through.
Make-Ahead Tip: Can be made through Step 2 up to 3 days ahead.
Calories 416 Fat 14g Saturated fat 2g Cholesterol 63mg
Sodium 999mg Carbohydrate 54g Fiber 6g
This recipe has been added to the following public cookbooks:
Tammy's Healthy Eating,
Karen's Cookbook,
Chef Leonard,
Jan's Recipe Collection,
billys notable cooking
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | janark721
09/06/08 10:56 PM | Exceptional MealThis dinner was delightful! Easy to make and very tasty. Flavors blended nicely and the corn bread topping added just a hint of sweetness. Everyone enjoyed it so much I am making it again ! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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