Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium zucchini, sliced into 1/2-inch rounds
- 3 tbsp olive oil, divided
- 2 (15 oz) cans black beans, drained and rinsed
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tbsp tomato paste
- 1 1/2 tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp smoked paprika, divided
- 1 tsp dried oregano
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 1/2 cups vegetable broth
- Salt and black pepper
- Lime wedges, chopped cilantro, Greek yogurt or sour cream, shredded cheese for serving (optional)
Do This
- 1. Position oven rack 6 inches from broiler; preheat broiler to high (about 500°F). Toss zucchini rounds with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp smoked paprika.
- 2. Spread zucchini on a broiler pan in a single layer. Broil 6–8 minutes, flipping once, until nicely charred in spots but still tender. Set aside.
- 3. In a large pot, heat remaining 2 tbsp olive oil over medium heat. Sauté onion and bell pepper 5–7 minutes until softened.
- 4. Stir in garlic and jalapeño; cook 1 minute. Add tomato paste, chili powder, cumin, remaining 1 tsp smoked paprika, and oregano; cook 1–2 minutes, stirring, until fragrant.
- 5. Add diced tomatoes, tomato sauce, vegetable broth, black beans, 1 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then cook 20 minutes, partially covered, stirring occasionally.
- 6. Gently fold in charred zucchini and simmer 5 more minutes. Adjust salt, pepper, and thickness with extra broth if needed. Serve with lime, cilantro, and desired toppings.
Why You’ll Love This Recipe
- Light, summery chili that is still hearty and satisfying thanks to black beans and a rich tomato base.
- Charred zucchini adds smoky flavor and a lovely tender bite without feeling heavy.
- Naturally vegetarian (and easily vegan) with plenty of protein and fiber.
- Great for meal prep: reheats beautifully and tastes even better the next day.
Grocery List
- Produce: Zucchini, yellow onion, red bell pepper, garlic, jalapeño (optional), limes, fresh cilantro, green onions (optional), avocado (optional).
- Dairy: Greek yogurt or sour cream (optional), shredded cheddar, Monterey Jack, or crumbled cotija/feta (optional).
- Pantry: Black beans, fire-roasted diced tomatoes, tomato sauce, vegetable broth, olive oil, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, tomato paste.
Full Ingredients
For the Charred Zucchini
- 2 medium zucchini (about 1 pound total), sliced into 1/2-inch thick rounds
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
For the Black Bean Chili
- 2 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (leave some seeds if you like more heat; optional)
- 1 tbsp tomato paste
- 1 1/2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp ground coriander (optional but nice)
- Pinch ground cinnamon (optional, for warmth)
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1 (14.5 oz) can fire-roasted diced tomatoes, with their juices
- 1 (8 oz) can tomato sauce
- 1 1/2 cups vegetable broth (plus up to 1/2 cup more as needed to thin)
- 2 (15 oz) cans black beans, drained and rinsed (about 3 cups cooked beans)
For Serving (Optional but Recommended)
- Lime wedges
- Chopped fresh cilantro
- Sliced green onions
- Diced avocado
- Greek yogurt or sour cream
- Shredded cheddar, Monterey Jack, or crumbled cotija/feta
- Crushed tortilla chips or warm crusty bread on the side
Step-by-Step Instructions
Step 1: Prep the vegetables and preheat the broiler
Set an oven rack about 6 inches below the broiler element and preheat your broiler to high (about 500°F if your oven specifies a temperature). While it heats, wash the zucchini, trim the ends, and slice into 1/2-inch thick rounds. Dice the onion and red bell pepper, mince the garlic, and finely chop the jalapeño (seeding it first for a milder chili). Having everything prepped before you start cooking will make the rest of the recipe smooth and stress-free.
Step 2: Season and char the zucchini
Place the zucchini rounds in a large bowl. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Toss well to coat all sides. Arrange the zucchini in a single layer on a rimmed baking sheet or broiler pan; avoid overlapping so they char instead of steam.
Broil for 6–8 minutes, flipping once halfway through, until the zucchini is tender with deep golden brown and lightly blackened spots. Keep a close eye on it near the end; broilers vary and can go from perfect to too dark quickly. When done, set the charred zucchini aside while you start the chili base.
Step 3: Sauté the onion and pepper
In a large heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons olive oil over medium heat. Add the diced onion and red bell pepper. Cook, stirring occasionally, for 5–7 minutes, until the vegetables have softened and the onion is turning translucent. You want them sweet and tender, not browned. If they start to color too quickly, slightly reduce the heat.
Step 4: Build flavor with garlic, jalapeño, and spices
Add the minced garlic and jalapeño to the pot and cook for 1 minute, stirring frequently, until fragrant. Stir in the tomato paste, chili powder, cumin, 1 teaspoon smoked paprika, dried oregano, ground coriander (if using), and a small pinch of cinnamon. Cook this mixture for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices smell toasty. This step blooms the spices and gives your chili a deeper, richer flavor.
Step 5: Add tomatoes, beans, and broth, then simmer
Pour in the fire-roasted diced tomatoes (with their juices), tomato sauce, and 1 1/2 cups vegetable broth. Stir to combine, scraping the bottom of the pot to release any browned bits. Add the rinsed black beans, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir again.
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to medium-low. Partially cover the pot with a lid and simmer for 20 minutes, stirring occasionally. The chili will thicken slightly as it cooks. If at any point it seems too thick or starts sticking to the bottom, add a splash of additional broth and lower the heat a bit.
Step 6: Fold in the charred zucchini
After the chili has simmered for about 20 minutes and the flavors have melded, gently add the charred zucchini rounds to the pot. Stir carefully so you do not break them up too much; you want to keep the rounds mostly intact for a nice texture contrast. Simmer uncovered for another 5 minutes to let the zucchini absorb some of the chili flavor while still staying tender.
Taste and adjust seasoning: add more salt for overall flavor, black pepper for mild heat, or a pinch more smoked paprika if you want extra smokiness. If the chili is thicker than you like, stir in up to 1/2 cup more broth until it reaches your preferred consistency.
Step 7: Serve with fresh, bright toppings
Ladle the chili into warm bowls, making sure each serving gets a good mix of black beans and charred zucchini. Squeeze a wedge of lime over each bowl to brighten the flavors. Garnish with chopped cilantro, sliced green onions, and any other toppings you like: a spoonful of Greek yogurt or sour cream, a sprinkle of shredded cheese, and some diced avocado are all excellent here.
Serve hot, with tortilla chips or crusty bread on the side for dipping. This chili is lovely on its own, but those fresh toppings really bring out the summery, veggie-forward character of the dish.
Pro Tips
- Do not over-char the zucchini. You want deep golden and a few blackened edges, not fully black. Too much char will taste bitter instead of pleasantly smoky.
- Keep the zucchini tender, not mushy. Broil just until a knife slides in easily. They will cook a bit more once added to the chili.
- Bloom your spices. Taking 1–2 minutes to cook the spices in oil with tomato paste makes the chili taste like it simmered for hours.
- Adjust thickness to your taste. For a heartier, spoon-standing chili, simmer uncovered a bit longer. For a lighter, soupier bowl, add extra broth at the end.
- Make it as spicy (or mild) as you like. Use the jalapeño seeds, add a pinch of cayenne or a bit of chopped chipotle in adobo for more heat; skip the jalapeño entirely for a very gentle chili.
Variations
- Smoky chipotle version: Stir 1–2 teaspoons finely chopped chipotle peppers in adobo sauce into the pot in Step 4 along with the spices. This deepens the smokiness and adds a moderate kick.
- Corn and zucchini chili: Add 1 cup fresh or frozen corn kernels to the pot with the black beans in Step 5. The sweetness of the corn pairs beautifully with the charred zucchini.
- Extra-protein option: For a heartier but still vegetarian chili, stir in 1 cup cooked quinoa or 1 (15 oz) can of pinto or kidney beans along with the black beans. If you are not vegetarian, leftover shredded rotisserie chicken can also be added in Step 6.
Storage & Make-Ahead
Let the chili cool to room temperature, then transfer to airtight containers.
Refrigerator: Store in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. The zucchini will soften further but will still taste great.
Freezer: For best texture, you can freeze the chili base without the zucchini for up to 2–3 months, then add freshly charred zucchini when you reheat. If you prefer to freeze everything together, it will still be delicious, but the zucchini will be quite soft when thawed.
Make-ahead tip: Make the chili base up to 2 days in advance and store it in the fridge. Char the zucchini and stir it in just before serving for the freshest texture and brightest smoky flavor.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without toppings, but including olive oil): about 380 calories; 15 g protein; 60 g carbohydrates; 13 g fiber; 9 g fat (1.5 g saturated); 0 mg cholesterol; around 900 mg sodium (will vary with broth and added salt). Toppings like cheese, yogurt, avocado, and chips will increase calories and fat. This is an estimate and will vary based on exact ingredients and brands used.
