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Summer Vegetable Chili
5 from 18 votes

Summer Vegetable Chili

Summer Vegetable Chili combines yellow onion, garlic, zucchini, yellow summer squash, bell pepper, vegetable broth, diced tomatoes, black and pinto beans, and sweet corn with chili powder and optional spices. The vegetables are sautéed then simmered to meld flavors into a hearty yet light chili. It offers a balanced texture of tender squash and beans with a mildly spicy, tomato-based broth, making it suitable for a nutritious, vegetarian-oriented main dish or a warm side.

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 medium bowls
Calories: 197 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

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

    Cup of Yum
  1. Dice onion, zucchini, summer squash, and bell pepper.
  2. 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.)
  3. 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.
  4. Add zucchini, squash, and bell pepper. Stir and sauté 1-2 minutes.
  5. Add broth, diced tomatoes, corn, and beans (rinsed and drained).
  6. Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for 20 minutes.
  7. 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

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%)

Nutrition Facts

Serving: 6 medium bowls

Amount Per Serving

Calories 197

% 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.