Summer Vegetable Chili
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 medium bowls
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Calories
197 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Summer Vegetable Chili
Description
Summer Vegetable Chili is a vegetable-forward chili using fresh summer squash, bell pepper, onions, garlic, and a combination of black and pinto beans. The vegetables are sautéed briefly to soften while preserving some texture, then simmered in vegetable broth with diced tomatoes and corn. Chili powder provides the primary seasoning, complemented optionally by cumin and smoked paprika for additional depth. The broth remains fairly light, not thickened heavily, highlighting the fresh vegetable flavors.
The chili has a mildly spicy, savory profile with a touch of sweetness from the corn and tomatoes. It includes tender chunks of squash and beans offering both softness and subtle bite. This preparation suits those looking for a vegetable-based chili with diverse ingredients and moderate seasoning.
Serve this chili with toppings such as avocado, fresh cilantro, green onions, vegan sour cream, or tortilla strips to add texture and freshness. It can be enjoyed as a main meal or part of a larger vegetarian spread. Adjust the heat by adding jalapeño or other chili elements as desired.
For richer flavor and body, tomato paste or tomato sauce can be added. Mushrooms may be incorporated as a substitution or addition to the squash. This recipe adapts well to individual taste preferences while maintaining a summery vegetable character.
Ingredients
- 1 yellow onion
- 3-4 cloves garlic
- 1 zucchini medium
- 1 yellow summer squash (or another zucchini or mushrooms)
- 1 bell pepper (I use orange)
- 2 cups vegetable broth
- 15 oz. diced tomatoes or fire-roasted, canned
- 15 oz. black beans canned
- 15 oz. pinto beans canned
- 1 cup sweet corn (fresh, canned, or frozen)
- 2 Tbsp. chili powder
- cumin optional
- smoked paprika optional
Toppings (optional):
- cilantro fresh, etc
- avocado
- hot sauce
- green onion
- vegan cheese shreds
- vegan sour cream
- tortilla strips
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
- For a richer chili, add a can of tomato sauce or 2–3 tablespoons of tomato paste to the broth.
- Adjust heat intensity by adding jalapeño, chipotle, cayenne pepper, or hot sauce as preferred.
- Mushrooms can be substituted for or added alongside zucchini and squash for additional texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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