Mexican Chili

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Made this months ago as well, and we all really liked it. 
Mexican Chili
1 medium zucchini, chopped (about 1 1/4 cups)
1 can (15 oz) kidney beans
1 can (15 oz) pinto beans
1 can (8 3/4 oz) corn
2 cans (14 1/2 oz each) chicken both
1 jar (16 oz) thick and chunky salsa
1 can (8 oz) tomato sauce
3 cups shredded cooked chicken
1 garlic clove, pressed
11/2 -2 tbsp. chili powder
1 tsp. ground cumin

1. Chop zucchini. Drain and rinse beans and corn.
2. Combine chicken broth, salsa, and tomato sauce. Add zucchini, beans, corn, chicken, garlic, chili powder, and cumin.
3. Bring to a boil: reduce heat and simmer 30 minutes OR you can always just cook it in a crock pot.

Toppings: shredded cheese, sour cream, tortilla strips/chips, green onions, and fresh cilantro leaves.
Bon Appetite!

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