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

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!
AuthorKaitlin - The Garden Grazer
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins
CourseChili, Main Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings6 medium bowls


  • 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.


  • 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.)


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)

Calories: 204 kcal | Carbohydrates: 40 g | Protein: 11 g | Fat: 2 g | Saturated Fat: 1 g | Potassium: 945 mg | Fiber: 13 g | Sugar: 8 g | Vitamin A: 2530 IU | Vitamin C: 49 mg | Calcium: 113 mg | Iron: 4 mg