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 and Zucchini Chili
Photo: Anna Williams
Hands On Time:
15 mins
Total Time:
8 hrs 15 mins
8 serves


  • 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


  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.

Nutrition Facts (per serving)

250 Calories
9g Fat
22g Carbs
22g Protein
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.

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