Summer Vegetable Chili
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
6 medium bowls
-
Calories
197 kcal
-
Course
Main Course
-
Cuisine
Vegan, gluten-free
Summer Vegetable Chili
Report
This vegetable chili includes two types of beans, plus a variety of garden produce for a fresh taste of summer. Satisfying and easy to customize!
Share:
Ingredients
- 1 yellow onion
- 3-4 cloves garlic
- 1 medium zucchini
- 1 yellow summer squash (or another zucchini or mushrooms)
- 1 bell pepper (I use orange)
- 2 cups vegetable broth
- 15 oz. can diced tomatoes (or fire-roasted)
- 15 oz. can black beans
- 15 oz. can pinto beans
- 1 cup sweet corn (fresh, canned, or frozen)
- 2 Tbsp. chili powder
- Optional: 1-2 tsp. cumin, 1 tsp. smoked paprika
Toppings (optional):
- Fresh cilantro, avocado, hot sauce, green onion, vegan cheese shreds, vegan sour cream, tortilla strips, etc.
Instructions
- Dice onion, zucchini, summer squash, and bell pepper.
- In a large pot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method.)
- Meanwhile, mince garlic. When onion is translucent, add minced garlic and chili powder (plus cumin and smoked paprika if using). Stir and sauté 1 minute.
- Add zucchini, squash, and bell pepper. Stir and sauté 1-2 minutes.
- Add broth, diced tomatoes, corn, and beans (rinsed and drained).
- Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for 20 minutes.
- Salt to taste. Add any desired toppings before serving. (I love avocado & hot sauce.)
Notes
- Richness: The broth is fairly light & thin, so add a 15 oz. can tomato sauce or 2-3 Tbsp. tomato paste for extra richness.
- Make it spicy: Add jalapeno, chipotle, cayenne pepper, hot sauce, etc.
- Add mushrooms: Either in place of the zucchini & squash, or in addition to them.
- Adapted from Food Network.
Nutrition Information
Show Details
Calories
197kcal
(10%)
Carbohydrates
39g
(13%)
Protein
11g
(22%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Potassium
901mg
(26%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
1863IU
(37%)
Vitamin C
49mg
(54%)
Calcium
108mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6medium bowls
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 901mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 1863IU | 37% |
| Vitamin C | 49mg | 54% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili
Mexican, gluten-free
5.0
(135 reviews)
Black Bean Salad with Chimichurri - Summer Sweet Potato, Bean, Corn Salad
Vegan, gluten-free
4.8
(15 reviews)
Roasted Vegetable Salad with Magic Green Sauce
Indian, Argentinian-Inspired, Vegan
5.0
(153 reviews)
