Zucchini-Black Bean Chili


My sweet twins started pre-K at a super cool public school nearby. I love the school vibe, the kids all seem really sweet, and as a huge bonus, I have met some really nice moms whose little ones are in their class. All I was hoping for was a great school experience for Will and Em. Potentially making some new friends for myself is an unexpected bonus.

There is a big playground by the school that we have been headed to while this beautiful weather is still with us. I was chatting with this lovely mom about how I really should give my guys the hook to go home and make dinner but they were having so much fun I just didn’t have the heart to do it, so I was mentally modifying what I would make for dinner. Ok, here is the strange, on the same mommy wavelength part –  I mentioned I was going to try this zucchini-black bean chili recipe I just came across on Martha Stewart’s site. She was planning on making the exact same recipe tonight also! Mommy worlds colliding!

The original recipe has you cutting the zucchini into slices but I just busted out the cheese grater and used that for the zucchini. Skipped the carrots because we did not have any and added some red quinoa to the recipe.

zucchini black bean chili (1 of 1)

I was super impressed with this fast, meatless – and actually vegan (if you skip the cheese topping of course…)- dinner. 30 minutes start to finish. Mild chili flavor and a really nice combination of the zucchini and beans in terms of texture. Matty loved it as did us grown ups. The picky twins just had the accompaniments – cheese quesadilla’s and brown rice.

zucchini black bean chili2 (1 of 1)

Topped this with guacamole and cheese. The littlest one crushed all the guacamole so my second bowl was with avocado and it was just as delightful.

Zucchini-Black Bean Chili
Modified from this recipe: http://www.marthastewart.com/341736/vegetarian-black-bean-chili Served this over brown rice but it is just as nice on its own.
  • 2-3 Tablespoons olive oil
  • 1 medium onion diced
  • 2 garlic cloves finely chopped
  • 1 large zucchini grated on cheese grater onto paper towel – squeeze out extra moisture
  • 2 cans of BPA free black beans, drained and rinsed
  • 1 container (22-28oz) of chopped tomatoes – I use Pomi in the box
  • 1/2 cup red quinoa
  • 2 cups water
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • black pepper
  • For serving: grated monterey jack cheese, sour cream, greek yogurt, avocado, guacamole
  1. In a large pot, heat olive oil over medium high heat. Add in onion and garlic, cook about 5 minutes until starts to soften, then add zucchini. Saute for few minutes then add in chili powder, cumin, salt, pepper, tomatoes, beans, quinoa, water.
  2. Simmer over medium high heat for 15-20 minutes. Stir occasionally. Turn to low and put lid on for 5 minutes or so just to finish off quinoa. Taste to make sure quinoa is cooked – should not be crunchy or hard. If needs more time keep on low with lid on for 5 more minutes.


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