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!
Servings: 6 medium bowls
Ingredients
- 1 yellow onion
- 1 orange bell pepper
- 1 medium zucchini
- 1 yellow summer squash
- 4 cloves garlic
- 2 cups vegetable broth
- 15 oz. can fire-roasted diced tomatoes
- 2 Tbsp. tomato paste
- 15 oz. can black beans
- 15 oz. can pinto beans
- 1 cup sweet corn (fresh, canned, or frozen)
- 4 Tbsp. Chili Seasoning Blend*
Toppings (optional):
- Fresh cilantro, avocado, hot sauce, green onion, vegan cheese shreds, vegan sour cream, tortilla strips, etc.
Instructions
- Dice the onion and bell pepper.
- In a large pot over medium-high heat, sauté onion and bell pepper for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.)
- Meanwhile, dice the zucchini and yellow squash. Set aside.
- Mince the garlic. When the onion is translucent, add minced garlic and chili seasoning blend. Stir and sauté for 1 minute.
- Then add the broth, diced tomatoes, tomato paste, black beans and pinto beans (both rinsed and drained), sweet corn, zucchini, and summer squash. Stir to combine.
- Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for 25 minutes.
- Add any desired toppings before serving. (I love avocado and fresh cilantro.)
Notes
*Seasoning: 4 tablespoons equals one full batch of my homemade chili seasoning blend.
Make it spicy: Add jalapeño pepper, chipotle, pinch of cayenne pepper, hot sauce, etc.
Add mushrooms: Either in place of the zucchini & squash, or in addition to them.
Yield: Recipe makes about 8 heaping cups chili.
Recipe originally published June 2013. Updated February 2026 with homemade seasoning blend and tomato paste addition for thicker broth.
Recipe adapted from Food Network.
Nutrition Per Serving (Estimate)
Calories: 207 kcal | Carbohydrates: 41 g | Protein: 11 g | Fat: 2 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Potassium: 1011 mg | Fiber: 13 g | Sugar: 9 g | Vitamin A: 3452 IU | Vitamin C: 50 mg | Calcium: 113 mg | Iron: 5 mg
