Summer Vegetable Chili

A satisfying vegan Summer Vegetable Chili recipe made with two types of beans and fresh garden produce. It is healthy, easy to customize, and makes a delicious lunch or dinner! (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
• 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: 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 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

This recipe is versatile, so change it up with other veggies or as you see fit. A few ideas include:

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 as desired.

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, 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 at the end of cooking.

Serving

Top your bowl with your favorite garnishes such as:

• Avocado or guacamole
• Fresh cilantro
• Crumbled tortilla chips
• Green onions
• Vegan shredded cheddar cheese
• Vegan sour cream

You can also add cooked brown rice or quinoa to your bowl. Or serve this chili over baked potatoes!

Storing

Store leftovers in an airtight container in the refrigerator. In our experience, we find it keeps well for about 4-5 days. Simply reheat in the microwave when ready to enjoy.

For more inspiration, browse all vegan chili recipes or summer 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 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

US CustomaryMetric

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.

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

• Fire-Roasted Tomato & White Bean Soup
• Garden Vegetable Pasta
• Classic Vegan Potato Salad

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