Spicy Zucchini Soup Chili
Warm up your soul with this vibrant and hearty Spicy Zucchini Soup Chili, a fusion recipe that’s equal parts comforting and bold. Packed with garden-fresh zucchini, sweet red bell peppers, and a fiery touch of jalapeño, this one-pot dish is layered with smoky spices like cumin, paprika, and chili powder. Protein-rich black beans and bursts of sweet corn combine with savory vegetable broth and diced tomatoes to create a thick, satisfying texture that’s somewhere between soup and chili. Finished with a squeeze of lime juice and fresh cilantro, this quick-and-easy recipe, ready in under an hour, is both vegan and gluten-free. Serve it hot with your favorite garnishes like tortilla chips, sour cream, or shredded cheese for a versatile meal perfect for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 optional (adjust for spice) jalapeño, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 0.5 teaspoon crushed red pepper flakes
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces canned black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Stir in the diced zucchini, red bell pepper, and minced jalapeño (if using). Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the ground cumin, smoked paprika, chili powder, and crushed red pepper flakes. Stir to coat the vegetables in the spices, cooking for another 1-2 minutes.
Pour in the canned diced tomatoes (including their juices) and vegetable broth. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.
Stir in the black beans and corn kernels, and simmer for an additional 5 minutes to heat through.
Remove the pot from the heat. Stir in the lime juice and chopped fresh cilantro.
Season with salt and black pepper to taste. Adjust any spices or seasoning as desired.
Ladle the soup chili into bowls and serve hot. Optionally, garnish with extra cilantro, a dollop of sour cream, crumbled tortilla chips, or shredded cheese.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6613 mg | 288% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 73.6 g | 263% | |
| Total Sugars | 78.5 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 764 mg | 59% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 7607 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
