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Black Bean Veggie Chili
with Zucchini, Tomatoes + Peppers

Hearty Veggie Chili

Mmm mmm good is all you'll be saying when you try this hearty, flavorful recipe. A delightful mix of beans and veggies that will be sure to satisfy your taste buds.

+ Tips, Videos & More Recipe Ideas

  • 20 mins
    Active Time
  • 30 mins
    Total Time




  • ½ red onion, chopped
  • 1 bell pepper, chopped
  • 1 carrot, diced
  • ½ zucchini, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp chili powder
  • ½ tsp cumin
  • salt+pepper
  • 1 red onion, chopped
  • 2 bell pepper, chopped
  • 2 carrots, diced
  • 1 zucchini, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 2 cans (15 oz) diced tomatoes
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp oregano
  • 2 tsp chili powder
  • 1 tsp cumin
  • salt+pepper


  • pot
  • stovetop


  1. Begin by cutting all the vegetables. Dice the onion, peppers, carrots, and zucchini into small pieces and mince the garlic (scroll down for instructional videos).
  2. In a large pot, heat oil over medium heat. Once hot, add in all the veggies and cook for about 7-10 minutes, stirring occasionally, until they begin to soften.
  3. Next, stir in the tomatoes and beans and bring to a boil
  4. Season with chili powder, paprika, oregano, cumin, salt, and pepper
  5. Reduce heat to low, cover, and simmer for at least 15 minutes, though the longer the better
  6. If you'd like rice or quinoa with your chili, get that started
  7. Taste the chili as it simmers, adding whatever spices you think it's missing. Once you're ready to eat serve it up! Try topping with some hot sauce, shredded cheese, and fresh cilantro to make it pop!

Tips & Tricks

  • Serve over rice for a more filling option
  • Add sliced avocado or guacamole for a creamy healthy additive, and if you like sour cream, go ahead and a dollop (or better yet, Greek yogurt, for a low-calorie, high-protein option).
  • This recipe is extremely versatile. Add any items hiding in your fridge that need to be eaten. For example, frozen peas, mushrooms, corn.
  • Leftover ½ can of beans? Throw in a salad, add to a chili, or mix in with scrambled eggs. Refrigerated once open, they should last about 4 days.

Instructional Videos

How to Chop a Bell Pepper

How to Dice a Carrot

How to Dice an Onion

How to Dice a Tomato

How to Dice Zucchini

Recipe Alternatives

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