Description
Summer Vegetable Chili is a hearty and wholesome vegetarian dish bursting with fresh summer vegetables like zucchini, yellow squash, corn, and bell peppers. Simmered in a rich tomato and vegetable broth and seasoned with chili powder, cumin, and smoked paprika, this chili is a flavorful, nutritious meal perfect for warm-weather cooking or a comforting dinner. It’s packed with protein from black and kidney beans, making it a satisfying meatless option.
Ingredients
Vegetables & Beans
- 1 onion, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 cup corn kernels
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
Liquids & Seasonings
- 2 tablespoons olive oil
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Garnish
- Fresh cilantro, for garnish
Instructions
- Heat oil and sauté aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until they become fragrant and translucent, approximately 3 minutes.
- Add fresh vegetables: Add the diced zucchini, yellow squash, red bell pepper, and corn kernels to the pot. Sauté for about 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
- Incorporate spices: Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika, evenly coating the vegetables to build the chili’s signature flavor.
- Combine liquids and beans: Pour in the crushed tomatoes and 2 cups of vegetable broth, then add the drained and rinsed black beans and kidney beans. Stir to combine all ingredients thoroughly.
- Simmer the chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 25 to 30 minutes, allowing the flavors to meld and the chili to thicken.
- Season and serve: Taste the chili and season with salt and black pepper as desired. Garnish with fresh cilantro before serving for added brightness and aroma.
Notes
- Top with diced avocado, shredded cheese, or a dollop of sour cream for added creaminess.
- This chili freezes well for up to 3 months; portion and store in airtight containers.
- For extra heat, add diced jalapeño peppers when sautéing the vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
