Spicy Zucchini and Black Bean Chili
A hearty, spicy chili featuring fresh zucchini and black beans, perfect for a quick and healthy weeknight meal. This mexican-inspired vegan (vegan) ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Zucchini and Black Bean Chili take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Zucchini and Black Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Spicy Zucchini and Black Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Zucchini and Black Bean Chili for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Zucchini and Black Bean Chili vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
