Black Bean Zucchini Chili

A flavorful and robust chili packed with black beans, tender zucchini, and aromatic spices, perfect for a cozy weekend meal.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $2.38/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber
• Pescatarian
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• comfort food
• healthy
• rich
• budget-friendly
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 0.5 white onion (medium, diced)
• 2 clove garlic (minced)
• 1 zucchini (medium, diced)
• 1 can black beans (no-salt-added, rinsed and drained)
• 0.5 can diced tomatoes (no-salt-added)
• 1 cup vegetable broth (no-sodium)
• 1 tablespoon chili powder (salt-free)
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced white onion and cook for 5-7 minutes, until softened and translucent. Add minced garlic and cook for 1 minute more until fragrant.
2. Stir in the diced zucchini, rinsed black beans, no-salt-added diced tomatoes, no-sodium vegetable broth, salt-free chili powder, ground cumin, and dried oregano.
3. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally, allowing the flavors to meld and zucchini to become tender.
4. Ladle the chili into bowls. Garnish with chopped fresh cilantro, if desired, and serve warm.

Notes

For a thicker chili, you can gently mash some of the black beans against the side of the pot during simmering. Leftovers will keep well in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 343
• Protein: 16.1 g
• Carbohydrates: 52.2 g
• Fat: 8.1 g
• Fiber: 12.8 g
• Sodium: 1428 mg
• Saturated Fat: 1 g
• Sugar: 9.5 g