Summer Vegetarian Chili
Brighten up your mealtime with this vibrant and hearty Summer Vegetarian Chili, a perfect one-pot recipe that’s overflowing with seasonal vegetables and bold flavors! Featuring a medley of zucchini, bell peppers, sweet corn, and creamy beans, this dish packs a nutritious punch for an easy weeknight dinner or satisfying BBQ side. Infused with a robust blend of chili powder, cumin, and paprika, every spoonful delivers just the right amount of smoky warmth, while optional jalapeño adds a customizable kick. Ready in under an hour, this chili is entirely plant-based yet satisfying for everyone—perfectly complemented by toppings like fresh cilantro, shredded cheese, or a dollop of sour cream. Whether you’re hosting guests or meal prepping for the week, this summer-inspired chili is a delicious way to celebrate the season’s bounty!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 small jalapeño, finely chopped (optional)
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- sour cream or plant-based alternative (optional, for serving)
- shredded cheddar or plant-based cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 2-3 minutes, stirring occasionally, until softened.
Stir in the diced red bell pepper, green bell pepper, zucchini, and jalapeño, if using. Cook for 5 minutes, or until the vegetables begin to soften.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the crushed tomatoes, kidney beans, black beans, and vegetable broth.
Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally.
Add the corn kernels during the last 5 minutes of cooking and stir well.
Taste and adjust seasoning if necessary.
Serve warm, topped with fresh cilantro, sour cream, and shredded cheese, if desired.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 294.8 g | 107% | |
| Dietary Fiber | 83.3 g | 298% | |
| Total Sugars | 75.9 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 7685 mg | 164% | |
*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.
