Name: Summer Vegetable Chili
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
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; Fresh cilantro, avocado, hot sauce, green onion, vegan cheese shreds, vegan sour cream, tortilla strips, etc.

This satisfying Summer Vegetable Chili is made with beans and fresh garden produce. It is customizable and makes a quick and easy lunch or dinner!

Vegan summer vegetable chili in a white bowl with avocado

This Summer Vegetable Chili is so fresh and wonderfully satisfying.

It includes two types of beans, plus an assortment of garden produce for a fresh taste of summer.

Then you can top it off with your favorite garnishes.

My favorites are avocado and cilantro, but tortilla strips, vegan cheese, or vegan sour cream are tasty as well.

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

Customize your Summer Chili

This is a versatile recipe, so check out the suggestions below or add your own favorites.

Add extra spices. Ground cumin and smoked paprika are great.
Try it with mushrooms. Add cremini, button, portobello, etc. in place of zucchini + summer squash.
Add extra thickness and flavor. Tomato sauce or tomato paste are tasty additions.
Make it spicy. This is mild as written using mild chili powder, so add cayenne pepper, jalapeño, or your favorite hot sauce to spice it up.
Add smokiness. I love the addition of ground chipotle powder or chipotle in adobo sauce.

Vegan summer vegetable chili in a bowl with spoon

For more inspiration, browse all vegan chili recipes or bean & legume recipes.

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 customizable!

5 from 5 votes

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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, squash, and bell pepper. Mince garlic.
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.)
When onion is translucent, add minced garlic and chili powder. 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 and add any desired toppings before serving. (I love cilantro & avocado.)

Notes

This recipe is highly customizable. Other possible additions include: poblano pepper, jalapeno, chipotle, cayenne pepper, tomato paste or sauce for extra thickness, etc. (Or replace the zucchini/squash with mushrooms instead.)

I also enjoy adding extra spices like cumin & smoked paprika.

Adapted from Food Network

Nutrition Per Serving (Estimate)

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Comments

Diana

July 18, 2021 at 5:42 pm

This is sooooo 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
  
  July 20, 2021 at 9:16 am
  
  So great to hear! Love your additions - thanks for sharing your helpful feedback!
  
Amy

July 08, 2021 at 5:26 pm

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

- Kaitlin
  
  July 09, 2021 at 12:01 pm
  
  Great additions - thank you so much for sharing!
  
Karah

August 09, 2020 at 11:35 am

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

- Kaitlin | The Garden Grazer
  
  August 24, 2020 at 3:53 pm
  
  So great! Would love to hear how it goes!
  
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!

- 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
  
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!

- Kaitlin | The Garden Grazer
  
  June 29, 2014 at 7:01 pm
  
  Hi! Thanks for the sweet comment. So glad you enjoyed this!
  
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.

- Kaitlin | The Garden Grazer
  
  July 07, 2013 at 6:51 pm
  
  So great! Thanks for sharing your helpful feedback!
  
LittleMonsterx14

June 21, 2013 at 8:57 pm

I love how customizable this is!

- Kaitlin | The Garden Grazer
  
  June 24, 2013 at 7:17 pm
  
  Absolutely! Great with a wide variety of veggies.