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Vegan summer vegetable chili in a bowl topped with avocado and cilantro
5 from 2 votes

Summer Vegetable Chili

Wonderfully satisfying vegetable chili with fresh summer produce! Highly customizable and makes a quick & easy weeknight meal.
Author: Kaitlin - The Garden Grazer
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Chili, Main Dish
Cuisine: Gluten-Free, Mexican, Oil-Free, Vegan
Servings: 6 medium bowls

Ingredients

  • 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

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, 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.)

Notes

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

NUTRITION PER SERVING (ESTIMATE)

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