Slow-Cooker Black Bean and Zucchini Chili

Rating: 3.5 stars
70 Ratings
  • 5 star values: 22
  • 4 star values: 21
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 5

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

Gallery

Credit: Anna Williams

Recipe Summary test

hands-on:
15 mins
total:
8 hrs 15 mins
Yield:
Serves 8
Nutrition Info
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Ingredients

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.

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  • 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.

Nutrition Facts

Per Serving:
250 calories; fat 9g; saturated fat 3g; cholesterol 51mg; sodium 796mg; protein 22g; carbohydrates 22g; sugars 7g; fiber 6g; iron 4mg; calcium 71mg.
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