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Summer Vegetable Chili

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250
A vibrant and hearty vegetarian chili packed with fresh summer vegetables and bold flavors, perfect for a quick and satisfying meal.

Ingredients

Vegetables

  • 1 piece yellow onion
  • 1 piece orange bell pepper
  • 1 medium zucchini
  • 1 yellow summer squash
  • 4 cloves garlic (minced)
  • 2 cups vegetable broth
  • 15 oz. fire-roasted diced tomatoes
  • 2 Tbsp. tomato paste
  • 15 oz. black beans (rinsed and drained)
  • 15 oz. pinto beans (rinsed and drained)
  • 1 cup sweet corn (fresh, canned, or frozen)
  • 4 Tbsp. Chili Seasoning Blend

Optional toppings

Instructions 

  • Dice the onion and bell pepper.
  • In a large pot, sauté onion and bell pepper for 7-8 minutes with 3 Tbsp. vegetable broth.
  • Dice zucchini and summer squash; set aside. Mince garlic.
  • Add garlic and chili seasoning; sauté 1 minute. Then add broth, tomatoes, tomato paste, beans, corn, zucchini, and squash. Stir.
  • Bring to a boil, then cover and simmer for 25 minutes. Serve with desired toppings.

Notes

This chili is versatile and can be topped with avocado, cilantro, or vegan cheese for added flavor.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Vegetables