- Calories 250
- Fat 9g
- Sat fat 3g
- Cholesterol 51mg
- Sodium 796mg
- Protein 22g
- Carbohydrate 22g
- Sugar 7g
- Fiber 6g
- Iron 4mg
- Calcium 71mg
Slow-Cooker Black Bean and Zucchini Chili
Anna Williams
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.
How to Make It
Step 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.
Step 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).
Step 3
Reserve half the chili for tomorrow’s dinner. Serve the remaining chili with the sour cream, avocado, and cilantro.
Step 4
Reheat and serve: Reheat the chili in a large saucepan over medium-high heat, stirring occasionally, for 10 to 15 minutes.
Chef's Notes
