Chili with Beef, Beans, and Squash

In a 3-quart saucepan, over medium-high heat, saute the ground beef, onion, and garlic until the meat has browned and crumbles. Drain grease and return meat mixture to the saucepan.

Add the onion flakes, chili powder, cumin, fennel seeds, oregano, bay leaf, and paprika; simmer for about a minute, stirring to incorporate the seasonings.

Add the undrained tomatoes, breaking them up with a spoon. Stir in the tomato sauce and pinto beans. Continue cooking on medium-low, and then add the zucchini, squash, and Worcestershire sauce.

Salt and pepper to taste. Bring to a slow simmer, lower heat, partially cover, and simmer for at least an hour, stirring occasionally.

Remove from heat and either serve or cool and transfer to a storage container and refrigerate overnight to allow the flavors to meld. Reheat when ready to serve.

Top with sour cream, shredded cheddar, and chopped scallions, if desired.