One-Pot Zucchini and Black Bean Chili

Serves 6


… 3 tablespoons oil
… 2 large zucchini, cut into 1/4-inch pieces
… 2 tablespoons chili powder or 2 teaspoons ground cumin plus 1 teaspoon ground cayenne pepper
… 2 (15-ounce) cans black beans, drained and rinsed or 2 cups cooked black beans
… 2 (28-ounce) cans diced tomatoes
… 1 (15-ounce) can corn, drained and rinsed
… 1 (15-ounce) can chickpeas, drained and rinsed, or 1 cup cooked chickpeas
… Shredded cheddar or mozzarella, for serving (optional)
… Sour cream, for serving (optional)


  1. Heat oil in a large pot over medium-high heat. Add zucchini and cook until tender (soft), about 5 minutes. Stir in chili powder and cook about 1 minute.
  2. Stir in black beans, tomatoes, corn, chickpeas, and 1 1/2 cups of water and bring to a boil. Lower the heat to low and simmer (bubble) for 30 minutes.
  3. Top with cheese and sour cream (if using). Serve and enjoy.
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