Summer Vegetable Chili

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 delivers the cozy comfort of classic chili, but with a lighter feel that can even fit warm-weather cooking.

It features two types of beans that provide plant-based protein and fiber. Then we add lots of garden-fresh produce for a delicious taste of summer. The savory broth is enhanced with my homemade chili seasoning blend that brings plenty of bold, zesty flavor.

Then before serving, top it off with your favorite garnishes for extra flavor and texture. Creamy avocado, fresh cilantro, a squeeze of lime, hot sauce, or a dollop of dairy-free sour cream are all fantastic!

Ingredients for Summer Chili

For this recipe, you'll simmer in a large pot on the stove:

• 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: I use orange, but any color will work. Green bell pepper, red bell pepper, orange, or yellow.
• Vegetable broth: Be sure to use low-sodium if desired.
• Fire-roasted diced tomatoes: We'll use a 15-ounce can of fire-roasted tomatoes. (Or regular diced tomatoes.) You could also substitute fresh tomato if you prefer.
• Tomato paste: Just a couple tablespoons deepens the flavor and helps thicken the broth.
• 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 seasoning: I use one batch of my homemade Chili Seasoning for this recipe. It only takes a few minutes to make with simple pantry spices and is packed with bold, zesty flavors.

Customizing

Make it spicy: This recipe is mostly mild as written (if using mild chili powder in your seasoning blend). To spice it up, add a pinch of cayenne pepper, diced jalapeño pepper, ground chipotle powder, or chipotle in adobo sauce. Or simply top your bowl with your favorite hot sauce to taste before serving.

Add mushrooms: Tender mushrooms are lovely in this dish as well. You can add them in addition to, or in place of the zucchini & summer squash. Stir in any of your favorites such as cremini, white button, Portobello, shiitake mushrooms, etc.

Make it "meaty": Add your favorite vegan ground beef crumbles if desired. I suggest cooking these 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
• Fresh lime juice

Tip: You can also add cooked rice or quinoa to your bowl. Or spoon this chili over baked potatoes!

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps well for about 4-5 days. Reheat in the microwave when ready to enjoy.

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

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

• Vegan Potato Salad
• Fiesta Rice and Black Beans
• White Bean Tomato Soup

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