• 4 tablespoons EVO

  • 1 yellow onion, chopped

  • 2 large garlic cloves, minced

  • 2 medium carrots, chopped 

  • 1 red pepper, chopped 

  • 1 cup diced butter squash, chopped 

  • 1 large zucchini, chopped 

  • 1 28-ounce can chopped tomatoes

  • 2 tablespoons tomato paste dissolved in 1 cup water

  • 1/2 cup chicken or vegetable broth 

  • 1/2 cup chickpeas, rinsed and organic 

  • 1 teaspoon dried oregano

  • 3 tablespoons chili flakes ( hot sauce works, too)

  • 1 tablespoon cumin 

  • 1 tablespoon paprika 

  • Salt and pepper to taste 


  1. Place the chopped vegetables in a roasting pan. Drizzle with 2 tbsp oil; toss to coat. Cover and bake at 375° for 35 minutes or until vegetables are tender; cool slightly. 

  2. In a large pot add remaining olive oil, garlic, onion, tomatoes, tomato puree with water, and spices to a boil. Reduce heat and simmer for 10 mins.

  3. Add roasted vegetables and chickpea; mix well. Simmer, covered, until chili reaches desired thickness, stirring occasionally.

  4. Serve hot and enjoy!


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 2975 Blackburn St., Dallas, Texas

This content is for informational purposes only. This website does not provide medical advice, diagnosis, or treatment, which are best addressed by your physician/medical practitioner.