I served this over baked potatoes and topped it all with cashew cream. You could also serve it with corn bread, or do a casserole with a layer of chili and then a layer of corn bread batter, baked until the corn bread is done. (You could also sprinkle crumbled tortilla chips over the top.)


  • 1 onion, diced
  • 1 green pepper, diced
  • 2 jalapeno (or other) peppers, diced
  • 1.5 cups water
  • 2 T chili powder
  • 1 T cumin
  • 1 T date sugar
  • .5 T smoked paprika
  • .5 tsp cayenne powder
  • salt and pepper to taste
  • 4 cloves garlic, minced
  • 2 zucchini, chopped
  • 2 28 oz cans diced tomatoes (with liquid)
  • 2 cans beans (I used white beans and pinto beans; you could also use black beans, kidney beans, navy beans…)


  1. Saute onion and peppers in a dry pan along with spices (chili powder through pepper) until soft and slightly carmelized. Add a bit of water to deglaze the pan.
  2. Add garlic and zucchini and cook for a few more minutes.
  3. Add the rest of the water, tomatoes, and beans and simmer for 30 minutes.


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