{ Zucchini & Carrot Chili } 

Halloween means chili to me! Cool temps, fall colors & a pot of hearty, spicy chili on the stove! 

This year’s recipe is an easy vegan chili with chopped zucchini, carrots & kidney beans! Here’s a recipe for easy zucchini & carrot chili! 

Here are all my other favorite chili recipes! What’s your favorite chili recipe? 

{ ingredients }

  • 2 Tbs. olive oil
  • 2 large zuchinni (ends chopped off)
  • 4 large carrots (peeled and cleaned)
  • 1 shallot
  • 3-4 cloves of garlic 
  • 8-10 green onions
  • 2 – 15 oz cans of hot-style chili beans in chili sauce 
  • 3 -28 oz cans of diced tomatoes (I did 2 regular and 1 fire-roasted 
  • 3/4 cup ketchup (I used no-added salt) 
  • 1 Tbs. tomato paste 
  • 2 Tbs. unsweetened cocoa powder 
  • 2 Tbs. chili powder 
  • 1 heaping Tbs. ground cumin 
  • 1 tsp. cayenne pepper (OPTIONAL)
  • Course salt (to taste)

{ directions }

  1. Place zucchini, carrot, shallot, green onion and garlic in a food processor. Pulse to chop until roughing grated.
  2. Add veggies and olive oil to large stock pot and cook about three minutes. 
  3. Stir in spices and cook for another minute until frangrant.
  4. Add in tomatoes, tomatoes paste and  beans. Bring to a boil and then lower heat. Cover and simmer for about 45 minutes.
  5. Season to taste with salt, and serve topped with your favorite toppings (mine include plain Greek yogurt, avocado, more onion and a dash of Ancho Chili Powder).

Makes about 10-12 servings. 359 calories per bowl (no toppings).

{ Keep Cooking in Love & Light! }


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