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Vegan Zucchini Chili

A spicy, hearty chili. Perfect for a Halloween dinner.
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Course: Entree
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6 -8
Author: Linda & Alex


  • 1 tablespoon of avocado oil
  • 1 large onion – diced
  • 1 jalapeno pepper – finely diced
  • 1 red bell pepper – seeded and diced
  • 2 medium zucchini – diced
  • 1 large yellow squash – diced
  • 2 cloves of garlic – minced
  • 2 – 15 ounce cans of organic kidney beans – rinsed well
  • 1 can of organic black beans – rinsed well
  • 1 26 ounce box of chopped tomatoes
  • 1 26 ounce box of strained tomatoes
  • 3 cups of water
  • 3 tablespoons of chili powder
  • 1 teaspoon of smoked paprika
  • ½ teaspoon cumin
  • 2 tablespoons of vegan Worcestershire sauce
  • 1 tablespoon of sea salt
  • Black pepper to taste


  • Heat the oil in a large stock pot on medium high heat. Add the onions, jalapeno, and red bell pepper and cook for two minutes. Add the zucchini and yellow squash and cook for two minutes. Add the garlic and cook for one minute. Add the rinsed beans, the tomato, and the water. Stir until combined. Add the chili powder, paprika, cumin, and Worcestershire sauce, stir until combined. Bring the chili to a boil and then reduce heat to a low boil. Cook for two to three hours, stirring occasionally to avoid scorching the bottom. Add the salt 15 minutes before serving. Pepper to taste.
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