Food Recipes Slow-Cooker Black Bean and Zucchini Chili 3.7 (70) 5 Reviews 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. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on December 30, 2015 Print Share Share Tweet Pin Email Photo: Anna Williams Hands On Time: 15 mins Total Time: 8 hrs 15 mins Yield: 8 serves Jump to Nutrition Facts Ingredients 1 ½ 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 ¼ 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 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. 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). Reserve half the chili for tomorrow's dinner. Serve the remaining chili with the sour cream, avocado, and cilantro. Reheat and serve: Reheat the chili in a large saucepan over medium-high heat, stirring occasionally, for 10 to 15 minutes. Print Nutrition Facts (per serving) 250 Calories 9g Fat 22g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 250 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 51mg 17% Sodium 796mg 35% Total Carbohydrate 22g 8% Total Sugars 7g Protein 22g Calcium 71mg 5% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.