Chili Recipe

We’re back home in Sweden after 2 weeks work trip much sunnier San Diego. Today is really rainy and cold. On this kind of day, you need something warm and comforting for your body; for me, that’s chili. Chili is one of those dishes that tastes better the longer it cooks, and tastes great as a leftover. There are a million different versions of chili, and I have a couple but today I will share my favorite and it has a hint of dark chocolate in it which makes it oh so good.  I like to serve my chili topped with diced avocado, cilantro and toasted pumpkin seeds and a side of corn bread.


  • 2 large garlic, grated
  • 1 Tbsp. green jalapeño pepper, minced Chili Recipe
  • 2 tsp. canola oil
  • 1 cup carrots, diced
  • 1/2 cup corn
  • 1 can fire roasted diced tomatoes
  • 1/2 cup water
  • 1 Tbsp. tomato paste
  • 1 1/2 Tbsp. dark unsweetened chocolate, grated
  • 1 Tbsp. maple syrup
  • ½ cup zucchini, diced
  • 1 cup cooked black beans
  • Bragg’s liquid aminos to taste
  • chili pepper to taste
  • fresh cilantro, minced

Heat oil in a large saucepan on low/medium heat. Cook garlic and jalapeño peppers for 1 minute. Add carrots, corn, tomatoes, tomato paste, dark chocolate, maple syrup, water and 1 tbsp. Bragg’s liquid amino’s to start with. Reduce to a simmer for 25 minutes. Add zucchini and simmer another 5 minutes. Add more Bragg’s if needed, black beans, chili pepper, and sprinkle on cilantro before serving.

Here are also my other chili recipes: Bean chili and chili with ratatouille 

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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