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A veggie packed chili that is incredibly flavorful and satisfying!


4 -6 servings

Total time

60 minutes






  • 1 tablespoon avocado oil
  • 1 medium onion (chopped)
  • 1 cup chopped carrots
  • ⅓ cup tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon cacao powder ((cocoa could work well too))
  • 2 teaspoons cumin
  • ½ teaspoon smoky paprika
  • 1 (15oz) can tomato sauce
  • 1 can pinto beans
  • 2 cups cooked brown lentils
  • 1 cup chopped zucchini
  • 1 tablespoon honey


  1. In a large pot or Dutch Oven, heat the avocado oil over medium heat. Add in the diced onion and carrot. Sauté until the onion is translucent and the carrots are beginning to soften. Add in the garlic and sauté for 30 seconds. Add in the tomato paste, chili powder, cacao powder, cumin, and paprika and sauté until fragrant, about 2 minutes. Add in the tomato sauce and stir to combine. Add in 2 cups of water and stir. Cover and simmer for thirty minutes. Check on the chili a few times to make sure it is not becoming too dry. Add in up to 1/2 cup water if needed.
  2. Once the chili has simmered, add in the beans and lentils. Simmer for 10 more minutes. Add in the zucchini, honey, and salt. Simmer until the zucchini is tender, about 7-10 minutes. Serve.
  3. View the recipe instructions at Catching Seeds

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