Spicy Zucchini and Black Bean Chili

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, spicy chili featuring fresh zucchini and black beans, perfect for a quick and healthy weeknight meal. This Mexican-inspired vegan recipe, ready in about 40 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 210 cal/serving

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Ingredients

1 tbsp olive oil
1 medium, diced yellow onion
4, minced garlic cloves
2 medium, diced into 1/2-inch cubes fresh zucchini
1 can (15 oz), drained and rinsed canned black beans
1 can (14.5 oz) canned diced tomatoes with green chilies
2 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1 cup vegetable broth
1 tsp salt
1/2 tsp black pepper
1/4 cup, chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
Step 2: Add 2 diced medium zucchini cubes, 1 can drained and rinsed black beans, and 1 can diced tomatoes with green chilies to the pot. Stir to combine.
Step 3: Mix in 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 cup vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 20 minutes until zucchini is tender and flavors meld.
Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve the chili with lime wedges for squeezing over each bowl.