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Makes six cups Prep time: 20 minutes Start to finish: 45 minutes 1 tablespoon olive oil 1 medium onion, chopped 1 Anaheim or poblano chile, seeded and chopped 2 cloves garlic, chopped 2 cans (14.5 ounces each) Muir Glen organic fire-roasted or regular diced tomatoes, undrained 1 can (15 ounces) pinto beans, drained and rinsed 1 cup water 1 tablespoon chili powder 1/2 teaspoon kosher (coarse) salt 1 medium zucchini, chopped 3 ounces yellow corn tortilla chips 1 medium avocado, pitted, peeled and chopped 1/2 cup shredded Monterey Jack cheese 2 tablespoons chopped fresh cilantro

In 4-quart Dutch oven, heat oil over medium heat. Add onion, chile and garlic; cook 5-7 minutes, stirring frequently, until tender. Stir in tomatoes, beans, water, chili powder and salt. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in zucchini. Simmer uncovered 5-7 minutes longer, stirring occasionally, until zucchini is tender. To serve, place tortilla chips in individual serving bowls. Spoon chili over tortilla chips. Top with avocado, cheese and cilantro. All materials courtesy of Muir Glen. Visit for more recipe ideas.