Summer Vegetable Chili
Wonderfully satisfying vegetable chili with fresh summer produce! Highly customizable and makes a quick & easy weeknight meal.
Servings: 6 medium bowls
- 1 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.
Dice onion, zucchini, squash, and bell pepper. Mince garlic.
In a large pot over medium-high heat, saute onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil saute method.)
When onion is translucent, add minced garlic and chili powder. Stir and saute 1 minute.
Add zucchini, squash, and bell pepper. Stir and saute 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: mushrooms, poblano pepper, jalapeno, chipotle, cayenne pepper, tomato paste or sauce for extra thickness, etc. (Feel free to replace the zucchini and/or squash with sliced mushrooms/portobello instead - delicious!)
I also enjoy adding extra spices (like cumin & smoked paprika). Play around to find the flavor & spices you love.
Adapted from Food Network
Calories: 204kcal | Carbohydrates: 40g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Potassium: 945mg | Fiber: 13g | Sugar: 8g | Vitamin A: 2530IU | Vitamin C: 49mg | Calcium: 113mg | Iron: 4mg