Slow-Cooker Black Bean and Zucchini Chili

Canned fire-roasted tomatoes add heat to this big-batch recipe. For best results, reheat the leftovers on the stovetop for 10 to 15 minutes.

slow-cooker-black-bean-zucchini-chili
Photo by Anna Williams
Slow-Cooker Black Bean and Zucchini Chili 3.7 62 5 1
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 250 calories
    • Fat 9 g
    • Sat Fat 3 g
    • Cholesterol 51 mg
    • Sodium 796 mg
    • Protein 22 g
    • Carbohydrate 22 g
    • Sugar 7 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 71 mg
Canned fire-roasted tomatoes add heat to this big-batch recipe. For best results, reheat the leftovers on the stovetop for 10 to 15 minutes.

Ingredients

  1. Check 1 1/2 pounds ground beef
  2. Check 1 28-ounce can diced fire-roasted tomatoes
  3. Check 2 15.5-ounce cans black beans, rinsed
  4. Check 3 medium zucchini (about 1 pound), cut into 1/2-inch pieces
  5. Check 2 medium onions, chopped
  6. Check 1/4 cup tomato paste
  7. Check 2 cloves garlic, chopped
  8. Check 1 tablespoon chili powder
  9. Check 1 teaspoon dried oregano
  10. Check kosher salt and black pepper
  11. Check sour cream, cut-up avocado, and chopped fresh cilantro, for serving

Directions

  1. In a 4- to 6-quart slow cooker, combine the beef, tomatoes, beans, zucchini, onions, tomato paste, garlic, chili powder, oregano, 1½ teaspoons salt, and ½ teaspoon pepper.
  2. Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Reserve half the chili for tomorrow’s dinner. Serve the remaining chili with the sour cream, avocado, and cilantro.
  4. Reheat and serve: Reheat the chili in a large saucepan over medium-high heat, stirring occasionally, for 10 to 15 minutes.