Tex-Mex Ground Beef, Chickpea, and Zucchini Stew

Tex-Mex Ground Beef, Chickpea, and Zucchini Stew

It is super easy to make this healthy and protein-filled stew! Chickpeas add plant-based protein while green bell peppers, chili, and cumin give this stew a Tex-Mex flair. The stew comes together in 30 minutes and will be a hearty meal on chilly nights.

Tex-Mex Ground Beef, Chickpea, and Zucchini Stew

Makes four servings


1 pound ground beef (95% lean)

1 tablespoon olive oil

1 cup onion, chopped

1/2 cup green bell pepper, chopped

1 1/2 cups tomato sauce

2 cups zucchini, chopped

2 cups chickpeas

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes, or more to taste

1/2 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste


  1. Heat olive oil in pan, once hot add the ground beef and brown.

  2. Add the onions and cook until soft.

  3. Sprinkle the salt, pepper, chili powder, cumin, and red pepper flakes. Mix well.

  4. Add the green bell pepper, chickpeas, and tomato sauce. Simmer until the sauce is reduced and thick, about 15 minutes.

  5. Add the zucchini and cook until warmed through, five minutes. If you like it softer, cook for 10 minutes.

  6. Taste and add seasoning if needed. Serve over rice or with crusty bread.