Ingredients
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3/4 cup celery (diced)
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1 cup sliced mushrooms
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4 teaspoons garlic (minced)
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3/4 cup zucchini (diced)
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3/4 cup yellow squash (diced)
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31 ounces dark red kidney beans
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1 1/2 cups kernel corn
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1 chipotle chile in adobo
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2 teaspoons chili powder (adjust to your taste)
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29 ounces Del Monte zesty jalapeno pepper diced tomato
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10 cups homemade chicken stock
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1 teaspoon salt
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1 teaspoon pepper
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2 cups cooked ditalini
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1 cup cheese (grated)
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1 cup sour cream
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3/4 cup carrot (diced)
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1 1/2 cups diced onions
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1/2 teaspoon red chile
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1 lb extra lean ground chuck
Instructions
- In a large pot add 1 tbsp oil over medium high heat add onions, celery and mushrooms and cook till onions are slightly tender add ground beef and cook till browned. Make sure you keep the beef from sticking or clumping. Drain any fats.
- Add remaining ingredients up to but not including the pasta. Cook over medium heat for 1 hr or until veggies are somewhat tender.
- Add your cooked pasta and serve with a dollop of sour cream and some grated cheddar cheese.