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“This yummy vegetarian chili recipe is easy, fast, and very forgiving,” says Chrystle Cu, dentist and co-founder of Cocofloss. “You can add or omit things based on what you have available.”
Thanks for being so easy going, Chili. Filled with fiber-packed beans, vegan protein, and vitamin-rich veggies, you’re healthy to boot. You’re also delicious with cornbread.
(Yes, we’re talking to the chili. We’ve all been social-distancing for awhile now. 🤪)
2 medium zucchini, chopped
1 medium onion, chopped
1 cup chopped green pepper
1 cup chopped sweet red pepper
3 cloves garlic, minced
3 tablespoons olive oil
2 (28 ounce) cans Italian stewed tomatoes, cut up
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, drained
1 jalapeno pepper, seeded and chopped
¼ cup fresh cilantro, minced
¼ cup fresh parsley, minced
3 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon cumin
In a large pot, sauté zucchini, onion, peppers, and garlic in oil until tender. Then stir in all remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Recipe courtesy of Food.com.
Floss-boss tip: Keep a spool of fragrant, ultra-cleansing Cocofloss by your couch so you remember to relax and floss whenever you have time to unwind.