Slow-Cooker Black Bean and Zucchini Chili

Slow-Cooker Black Bean and Zucchini Chili
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2012

Nutritional Information

  • Per Serving
  • Calories 250
  • Fat 9g
  • Sat Fat 3g
  • Cholesterol 51mg
  • Sodium 796mg
  • Protein 22g
  • Carbohydrate 22g
  • Sugar 7g
  • Fiber 6g
  • Iron 4mg
  • Calcium 71mg
What does this mean? See Nutrition 101 .

Quick Tip

Tomato
Canned fire-roasted tomatoes add a rich, smoky flavor and a bit of spice to this chili. If you can’t find them at your market, regular diced tomatoes will work fine.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.