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.
- 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".
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.
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!
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.
Summer Vegetable Chili
- 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
- Fresh cilantro, avocado, hot sauce, green onion, vegan cheese shreds, vegan sour cream, tortilla strips, etc.
- 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.)
Nutrition Per Serving (Estimate)
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