Cowboy Black Bean Chili

Cowboy Black Bean Chili

Enjoy a hearty meal with Cowboy Black Bean Chili. Cooked with the seasoning any South-westerner would enjoy this chili will have you ladling up bowl after bowl. Crunch up some crackers and dig in to this simple chili recipe.

Cooking MethodSlow Cooker


  • 2 medium onions, chopped coarse
  • 2 cans (16-ounces) chopped tomatoes in juice, undrained and chopped coarse
  • 2 cups zucchini, chopped
  • 2 cans (16-ounces) black beans, drained
  • 1/4 cup vegetable oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 shredded carrot
  • 1 teaspoon dried oregano
  • 2 teaspoons hot pepper sauce
  • 1 1/2 teaspoon paprika
  • 1/4 teaspoon thyme
  • 1 can tomato paste
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • shredded Cheddar or Monterey Jack cheese, (optional)l
  • sour cream or nonfat plain yogurt, (optional)


  1. In a Dutch oven, heat the oil (or part oil and part broth) over a medium heat. Add chili powder, paprika, oregano, and cumin. Increase heat to high, stir frequently. Add onion and garlic. Reduce heat to medium. Cook 5 minutes.
  2. Add all remaining ingredients except garnish. Cook on low for one hour (or even all day in a slow cooker/slow cooker).
  3. Top with some shredded cheese and/or sour cream (or yogurt).

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