A satisfying vegan Summer Vegetable Chili recipe made with two types of beans and fresh garden produce. It's healthy, easy to customize, and makes a delicious lunch or dinner! (Vegan, gluten-free, oil-free.)
This Summer Vegetable Chili is so fresh and satisfying.
It includes two types of beans for plant-based protein and fiber.
Then we add garden fresh produce for a delicious taste of summer.
Before serving, top it off with your favorite garnishes for extra flavor and texture!
Ingredients for Summer Chili
For this recipe you will simmer in a large pot:
- Yellow onion: Or you can use white onion or sweet onion instead.
- Fresh garlic cloves: Or substitute dried garlic powder.
- Zucchini
- Yellow summer squash: Yellow squash is similar to zucchini, but with bright yellow skin. Try to find small, firm squash that haven't overgrown for best flavor and texture.
- Bell pepper: Any color will work. Green bell pepper, red bell pepper, orange, or yellow.
- Vegetable broth: Be sure to use low-sodium if desired.
- Diced tomatoes: We will use a 15-ounce can of diced tomatoes. (I like fire-roasted or petite diced.) Or you could also substitute fresh tomato if you prefer!
- Black beans: These add hearty plant-based protein and fiber. I use canned black beans, but you can cook your own from scratch if desired. Simply use 1.5 cups of cooked black beans (or 3 cups cooked beans total for this recipe).
- Pinto beans: Or you can substitute with another can of black beans or kidney beans if desired.
- Sweet corn: Either a fresh ear of corn (with corn kernels carefully cut off the cob), canned corn, frozen corn, or fire-roasted corn.
- Chili powder: I use mild chili powder from the brand "Simply Organic".
Customizing
Extra spices + warmth: In addition to the chili powder, I also like adding ground cumin and smoked paprika. Or you can add other herbs like dried oregano.
Add mushrooms: Tender mushrooms are lovely in this dish as well. You can add them either in addition to, or in place of the zucchini + summer squash. Try any of your favorites such as cremini, white button, portobello, shiitake mushrooms, etc.
Richness: The broth in this recipe is fairly light and thin. So if you'd like some extra thickness and flavor, add a can of tomato sauce or a couple tablespoons of tomato paste.
Make it spicy: This recipe is mild as written (if using mild chili powder). To spice it up, add cayenne pepper, jalapeno, ground chipotle powder, or chipotle in adobo sauce. Or simply top your bowl with your favorite hot sauce to taste before serving.
Make it "meaty": Add your favorite vegan ground beef crumbles if desired. I suggest to cook them separately according to package instructions. Then stir them into the pot towards the end of cook time.
Serving
Top your bowl with your favorite garnishes before serving. A few ideas include:
- Avocado or guacamole
- Fresh cilantro
- Crumbled tortilla chips
- Green onions
- Vegan shredded cheddar cheese
- Vegan sour cream
Tip: You can also add cooked brown rice or quinoa to your bowl. Or spoon this chili over baked potatoes!
Storing
Store leftovers in an airtight container in the refrigerator. We find it keeps well for about 4-5 days. Simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all vegan chili recipes or summer recipes.
Summer Vegetable Chili
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
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan summer chili recipe, also check out:
- Vegan Potato Salad (Oil-Free!)
- Fiesta Rice and Black Beans
- White Bean Tomato Soup with Kale
- Garden Vegetable Pasta
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Jennifer says
We really enjoyed the flavours of this meal. Perfect way to use fresh garden squash, zucchini and tomatoes. The broth is light, as you described, which had more of a soup feel, but perfect for late summer! I added the suggested paprika and cumin, and we enjoyed the results. Thanks! 😁
Kaitlin says
Spectacular to hear you enjoyed it, Jennifer! Always fun finding new ways to use those fresh garden veggies. Thank you for sharing!
Diana says
This is so delicious! I added 1 poblano pepper, mushrooms, I used Rotel tomatoes, smoked paprika, cumin, a chipotle salsa (about 1/4 cup), a can of tomato paste and 1 can of tomato sauce. I also used fresh corn. The flavors are wonderful!!
Kaitlin says
So great to hear, Diana! Love your additions - thanks for sharing your helpful feedback!
Amy says
Delicious! I added cayenne pepper and tomato paste. Also reduced vegetable broth for thickness. Served with avocado and chips.
Kaitlin says
Great additions - thank you so much for sharing!
Karah says
I bought these ingredients! Might try it in the crockpot!
Kaitlin says
So great! Would love to hear how it goes!
Alison says
Kaitlin, this looks delish! Summer + Chili + Vegan? YES PLEASE! I was wondering if could it be made in a slow cooker or pressure cooker as well? Thanks! Cant wait to try it!
Kaitlin says
Hi Alison! I bet it would be great in a pressure cooker. (Probably give the onion and bell pepper a quick sauté first, and then I'd guess maybe 10 minutes on high since the beans are already cooked?) Would love to hear if you give it a go!
Anonymous says
This is so good! I appreciate that your recipes are reasonable for everyone to follow and make. Thank you!
Kaitlin says
Hello! Thanks for the thoughtful comment. So glad you enjoyed this recipe!
Anonymous says
Made this for dinner tonight and it was very good! I added zucchini, green peppers, spicy Herbamare (spice), and chick peas instead of pinto beans (that just happened to be the only canned bean I had in the cupboard). My husband and I really enjoyed it.
Kaitlin says
So great to hear you both enjoyed it! Your additions sound amazing. Thanks for sharing your helpful feedback!