Totally Chill Veggie Chili

“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. 🤪)   



Vegetarian Chili



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


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.

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