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Easy Zucchini Noodle and Bean Chili

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins


  • 1 tablespoon extra virgin olive oil
  • 1 small red onion diced
  • 2 garlic cloves minced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 jalapeño pepper seeded and diced
  • 1 14. ounce can pinto beans, drained and rinsed
  • 1 14.5 ounce can red kidney beans, drained and rinsed
  • 1 14.5 ounce can Great Northern or cannellini beans, drained and rinsed
  • 2 14.5 ounce cans diced tomatoes (no salt added)
  • 1 8 ounce cans tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon oregano flakes
  • 1 tablespoon ground cumin
  • salt and pepper to taste
  • 2 medium zucchini Blade D, noodles chopped


  • In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add in the garlic, carrot, celery, peppers, and jalapeño. Cook until vegetables are softened, about 10 minutes. Add the beans, tomatoes, tomato sauce, and season with oregano, chili powder, cumin, salt and pepper. 
  • Bring to a boil and then reduce heat to low and simmer for about 30 minutes or until chili thickens. Taste and adjust to your preferences. Once chili is thickened, add in the zucchini noodles and stir to combine thoroughly. Let cook for 2-3 minutes before serving.
  • Serve into bowls. Freeze what you don't use!

Recipe Notes

Per serving (1 out of 6) - Calories: 303, Fat: 5g, Saturated Fat: 0g, Carbs: 55g, Fiber: 20g, Sugars: 11g, Protein: 17g, Sodium: 1153mg