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    Home » Recipes » Chili

    Summer Vegetable Chili

    Jun 21, 2013 by Kaitlin

    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.)

    Vegan summer vegetable chili in a white bowl with avocado

    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!

    Beans and fresh vegetable ingredients on a white table

    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".
    Vegan summer vegetable chili cooking in a large stockpot with ladle

    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.

    Vegan summer vegetable chili in a bowl topped with avocado and cilantro

    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.

    Vegan summer vegetable chili in a bowl with spoon

    For more inspiration, also browse all vegan chili recipes or summer recipes.

    Vegan summer vegetable chili in a bowl topped with avocado and cilantro

    Summer Vegetable Chili

    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!
    5 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Chili, Main Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 6 medium bowls

    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 (I use mild)
    • 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

    Make it spicy: Add jalapeno, chipotle, cayenne pepper, hot sauce, etc.
    Richness: The broth is fairly light + thin, so add a 15 oz. can tomato sauce or 2-3 Tbsp. tomato paste for extra richness.
    Add mushrooms: Either in place of the zucchini + squash, or in addition to them.
    Adapted from Food Network.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Summer Vegetable Chili
    Amount per Serving
    Calories
    197
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    901
    mg
    26
    %
    Carbohydrates
     
    39
    g
    13
    %
    Fiber
     
    12
    g
    50
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    1863
    IU
    37
    %
    Vitamin C
     
    49
    mg
    59
    %
    Calcium
     
    108
    mg
    11
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan summer chili recipe, also check out:

    • White Bean Tomato Soup with Kale
    • Garden Vegetable Pasta
    • Classic Vegan Potato Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Chili Recipes

    • Mushroom Chili
    • Beluga Lentil Chili
    • Smoky Black Bean Quinoa Chili with Chipotle
    • Fiesta Three Bean Chili

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Diana

      July 18, 2021 at 5:42 pm

      5 stars
      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!!

      Reply
      • Kaitlin

        July 20, 2021 at 9:16 am

        So great to hear! Love your additions - thanks for sharing your helpful feedback!

        Reply
    2. Amy

      July 08, 2021 at 5:26 pm

      5 stars
      Delicious! I added cayenne pepper and tomato paste. Also reduced vegetable broth for thickness. Served with avocado and chips.

      Reply
      • Kaitlin

        July 09, 2021 at 12:01 pm

        Great additions - thank you so much for sharing!

        Reply
    3. Karah

      August 09, 2020 at 11:35 am

      I bought these ingredients! Might try it in the crockpot!

      Reply
      • Kaitlin | The Garden Grazer

        August 24, 2020 at 3:53 pm

        So great! Would love to hear how it goes!

        Reply
    4. Alison

      June 30, 2020 at 8:53 pm

      Kaitlin, this looks deeelish! Summer+Chili+Vegan? YES PLEASE! I was wondering if could it be made in a slowcooker or pressure cooker as well? Thanks!! Cant wait to try it!

      Reply
      • Kaitlin | The Garden Grazer

        July 10, 2020 at 10:21 am

        Hi Alison! I bet it would be lovely 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! Have a beautiful weekend! -Kaitlin

        Reply
    5. Anonymous

      June 27, 2014 at 6:40 pm

      This is so good! I appreciate that your recipes are reasonable for everyone to follow and make. Thank you!

      Reply
      • Kaitlin | The Garden Grazer

        June 29, 2014 at 7:01 pm

        Hi! Thanks for the sweet comment. So glad you enjoyed this!

        Reply
    6. Anonymous

      July 03, 2013 at 11:39 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        July 07, 2013 at 6:51 pm

        So great! Thanks for sharing your helpful feedback!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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