Finding a satisfying, meat-free dinner option that still feels warm and hearty can feel like a real puzzle. Between juggling after-school activities and trying to get a nutritious meal on the table before everyone gets hangry, the dinner rush hour can be pretty overwhelming – especially when you’re trying to add more vegetable-based meals to your routine.
That’s why this zucchini chili has become such a regular star in our weekly lineup: it’s filling and comforting like traditional chili, packed with good-for-you vegetables, and takes minimal effort to throw together. Plus, it’s the perfect way to use up those extra zucchini that seem to multiply in the fridge during summer months.
Why You’ll Love This Zucchini Chili
- Low-carb friendly – Using zucchini instead of beans makes this chili perfect for anyone watching their carbs while still keeping all the hearty flavors you love.
- Quick weeknight dinner – Ready in under an hour, this chili fits perfectly into your busy schedule when you need a warming meal without spending hours in the kitchen.
- One-pot meal – Everything cooks in a single pot, which means less cleanup and more time to enjoy your evening.
- Customizable toppings – Make it your own with your favorite garnishes – from cheese and sour cream to green onions and Fritos, everyone can create their perfect bowl.
- Budget-friendly – Using simple ingredients like ground beef and seasonal zucchini makes this an affordable meal that feeds the whole family.
What Kind of Zucchini Should I Use?
For chili, medium-sized zucchini (about 6-8 inches long) are your best bet since they have the perfect balance of flavor and texture. These younger, mid-sized zucchini are more tender and have smaller seeds than their larger counterparts, which can be watery and bitter. When shopping, look for zucchini that feel firm and heavy for their size, with smooth, blemish-free dark green skin. If you’re working with larger zucchini, just remember to scoop out the seedy center before chopping, as this will help prevent your chili from becoming too watery during cooking.
Options for Substitutions
This chili recipe is super adaptable and you can make several swaps based on what you have in your kitchen:
- Minced beef: You can easily swap the beef for ground turkey, chicken, or pork. For a vegetarian version, try using crumbled tempeh or an extra cup of chopped mushrooms plus a can of black beans.
- Zucchini: Yellow summer squash works perfectly in place of zucchini. You could also use chopped eggplant or extra bell peppers if you’re out of zucchini.
- Green bell pepper: Any color bell pepper will work here – red, yellow, or orange. You can also use poblano peppers for a slightly spicier kick.
- Taco seasoning: If you don’t have taco seasoning, mix 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and ½ teaspoon each of garlic powder and onion powder.
- Beef stock: Chicken or vegetable stock work just fine as replacements. If using water instead, add an extra tablespoon of tomato concentrate for more flavor.
- Salsa: No salsa? Use an extra can of diced tomatoes plus an extra small can of green chilies. You can also use picante sauce or even a can of Rotel tomatoes.
Watch Out for These Mistakes While Cooking
The biggest mistake when making zucchini chili is adding all vegetables at once – instead, brown the meat first, then add onions and peppers, and save the zucchini for the last 15-20 minutes to prevent it from becoming mushy. A common error is not draining excess fat after browning the beef, which can make your chili greasy and prevent the flavors from melding properly. To get the most flavor out of your chili, avoid rushing the simmering process – giving it at least 45 minutes to cook allows the spices to develop and the sauce to thicken naturally. For the best texture, make sure to cut your zucchini into uniform, bite-sized pieces (about 1/2 inch) so they cook evenly and hold their shape in the final dish.
What to Serve With Zucchini Chili?
This hearty zucchini chili is practically a meal on its own, but there are some tasty sides that make it even better! A warm piece of cornbread is my go-to choice – it’s perfect for soaking up all that flavorful sauce. If you’re keeping things casual, tortilla chips make great scoopers, and they add a nice crunch to contrast with the tender zucchini and beef. For a fresh element, try a simple side salad with crisp lettuce, tomatoes, and a lime dressing, or add some Mexican-style rice to make the meal more filling. Just remember to put out plenty of toppings like cheese, sour cream, and diced avocado so everyone can customize their bowl!
Storage Instructions
Keep Fresh: This zucchini chili tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to mingle and develop, making each serving more flavorful than the last.
Freeze: This chili is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. Just remember to leave a bit of space in your container as the liquid will expand when frozen.
Reheat: When you’re ready to enjoy your chili again, warm it up on the stovetop over medium heat, stirring occasionally. If using the microwave, heat in 1-minute intervals, giving it a good stir between each. Add a splash of beef stock if it seems too thick after reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 40-50 g
- Carbohydrates: 50-60 g
Ingredients
- 1 tablespoon cooking oil
- 4 cups zucchini, chopped into small pieces
- 1 pound lean minced beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 ounce taco seasoning packet or 2 tablespoons of your homemade mix
- 1 teaspoon coriander powder
- 1 teaspoon oregano
- 2 tablespoons tomato concentrate
- 14.5 ounces canned beef stock
- 1 cup of your favorite salsa
- 14.5 ounces canned chopped tomatoes
- 4.5 ounces canned green chilies
- (optional) chopped green onions for garnish
- (optional) sour cream for garnish
- (optional) grated cheddar cheese for garnish
- (optional) fritos for garnish
Step 1: Cook the Zucchini
In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat.
Add the zucchini and cook for about 5 minutes, until it becomes tender yet firm.
Remove the zucchini from the pan and set it aside.
Step 2: Cook the Beef and Vegetables
In the same pot, add the ground beef, onion, and green bell pepper.
Cook these ingredients until the beef is cooked through and the onion and pepper are soft.
Be sure to break up the beef with a spoon or spatula as it cooks to ensure even browning.
Step 3: Season the Mixture
Add taco seasoning, coriander, oregano, and tomato paste to the beef and vegetable mixture.
Stir well to thoroughly combine the seasonings and tomato paste with the cooked ingredients.
Step 4: Add Liquids and Simmer
Pour in the beef broth, salsa, diced tomatoes, and green chilies.
Bring the mixture to a simmer and cook for about 10 minutes.
This will allow the flavors to meld together.
Step 5: Reintroduce Zucchini and Adjust Consistency
Return the previously cooked zucchini to the pot and continue to simmer for an additional 15 minutes to further meld the flavors and cook the zucchini down.
If the chili becomes too thick for your preference, gradually add ½ cup of water or more to achieve the desired consistency.
Step 6: Serve and Enjoy
Once the chili is done simmering, serve it hot topped with cheese, sour cream, chopped green onions, and Fritos.
Enjoy your hearty and flavorful meal!