Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion (medium, diced medium)
  • 4 garlic cloves (roughly chopped)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chipotle chile powder
  • coarse salt
  • ground pepper
  • 1 zucchini (medium, cut into 1/2-inch dice)
  • 3/4 cup tomato paste
  • 15 1/2 ounces black beans (rinsed and drained)
  • 15 1/2 ounces pinto beans (rinsed and drained)
  • 14 1/2 ounces diced tomatoes (with green chiles)
  • 14 1/2 ounces diced tomatoes
Read Directions

NutritionView more

200Calories
Sodium30%DV720mg
Fat8%DV5g
Protein18%DV9g
Carbs11%DV32g
Fiber36%DV9g

PER SERVING *

Calories200Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium720mg30%
Potassium1110mg32%
Protein9g18%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate32g11%
Dietary Fiber9g36%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
The K. 30 Jun 2017
It was super easy to make and taste great. I loved it. Such good flavor and the vegetables pair so great together.
Serena S. 2 Jan 2017
Delicious and easy to make! I never measure the seasonings and adjust to my tastes but the base ingredients pair nicely into a filling, great tasting chili. Perfect for cold days.