Slow-Cooker Black Bean and Zucchini Chili

Slow-Cooker Black Bean and Zucchini Chili
Anna Williams
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preparation
15
minutes
cooking
495
minutes
Serves 8

Ingredients

1 1/2
pounds
ground beef
1
28-ounce can diced fire-roasted tomatoes
2
15.5-ounce cans black beans, rinsed
3
medium zucchini (about 1 pound), cut into 1/2-inch pieces
2
medium onions, chopped
1/4
cup
tomato paste
2
cloves garlic, chopped
1
tablespoon
chili powder
1
teaspoon
dried oregano
kosher salt and black pepper
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.

 

Dawn Perry
September 2012

Nutritional Information

  • Per Serving
  • Calories 250
  • 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
What does this mean? See Nutrition 101.

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