This lighter take on classic chili delivers bold, savory flavors while loading your bowl up with veggies! Instead of ground meat, this recipe calls for spicy zucchini, two kinds of beans, and corn in a robust tomato broth. It all comes together in one pot for easy prep and quick clean-up. This vegetarian chili also freezes well, so pack up any leftovers for a hearty meal when you’re short on time.
One-Pot Zucchini and Bean Chili
- 3 tablespoons olive oil
- 2 large zucchini, cut into 1/4-inch pieces
- 2 tablespoons chili powder, or 2 teaspoon 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) can 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 cheese, or shredded mozzarella, for serving (optional)
- Sour cream, for serving (optional)
- Heat oil in a large pot over medium-high heat. Add zucchini and cook until tender, about 5 minutes. Stir in chili powder and cook until fragrant, about 1 minute.
- Stir in black beans, tomatoes, corn, chickpeas and 1 1/2 cups water and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Top with cheese and sour cream (if using). Serve and enjoy.