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!
Servings6 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)
Calories: 197 kcal | Carbohydrates: 39 g | Protein: 11 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 901 mg | Fiber: 12 g | Sugar: 8 g | Vitamin A: 1863 IU | Vitamin C: 49 mg | Calcium: 108 mg | Iron: 4 mg