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This 30 Minute Summer Vegetable and Bean Chili recipe is delicious! Loaded with bell peppers, zucchini, yellow squash, corn and two kinds of beans, this chili gets a spicy kick from jalapenos. Top with shredded sharp cheddar cheese and cool sour cream for a quick and nutritious lunch or dinner.

This post was first published on amycaseycooks in August 2014. Updates include with new photos and recipe notes.

Summer gardens are bursting with fresh produce. Over the next few weeks, farm stands, backyard gardens, and grocery store produce shelves will be overflowing with zucchinis, yellow squashes, a rainbow of peppers, and crisp sweet corn on the cob. Undoubtedly, family and friends dropping by for a visit. Also, neighbors will extend invitations for impromptu gatherings spent lingering on decks and patios. Make a brimming pot of this Summer Vegetable and Bean Chile recipe and there is enough to share with everyone!

When the weather is chilly, I love making a meaty chili like this spicy one with butternut squash. But the summer months call for a lightened chili recipe. My vegetable chili takes only about 30 minutes to make and does not skimp on flavor! Die hard carnivores will not even miss the meat in this chili. It is loaded with onions, garlic, peppers, zucchini, yellow squash, tomatoes, sweet corn, and black and kidney beans.

the ingredients in my vegetable chili recipe

extra virgin olive oil
yellow onion
garlic
jalapeno
red bell pepper
yellow bell pepper
yellow squash
zucchini
corn
cumin
chili powder
smoked paprika
canned fire roasted diced tomatoes
kosher salt
pepper
canned black beans
canned kidney beans
cilantro
sour cream
cheddar cheese

what vegetables can you put in chili?

The recipe is very forgiving and can be adapted to the vegetables and beans on hand. If you favor eggplant over yellow squash, by all means add it instead. Peppers are available in red, green, orange, yellow and purple varieties. Choose ones that you like to make the recipe unique. The recipe calls for corn on the cob. If it is out of season, substitute 1 1/2 cups for frozen or canned corn instead. Swap out the kidney beans for cannellini beans to suit your tastes.

chef cooking tips for how to make the best vegetable chili recipe

Dice the onions, bell peppers, zucchini and yellow squash all in the same size so they cook evenly.
Cutting the corn off the cob can be a trickier proposition. The result can be many wayward kernels shooting around the kitchen. To keep the mess to a minimum, place the flat end of an ear of corn on the bottom of a large wide-mouthed bowl. With a sharp knife make long cuts down the side of the cob. The kernels will fall neatly to the bottom of the bowl and will be ready to add to the chili.
I like my vegetables to keep their shape when cooked. If you have the same taste as me, do not overcook the chili or the veggies will be mushy.

what toppings to serve with vegetable chili?

sour cream
shredded cheeses such as cheddar, Colby Jack, pepper jack or Manchego
chopped onions
chopped jalapenos
lime wedges
chopped avocado
fresh cilantro
hot sauce

what to do with leftover chili?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. Or freeze the chili for up to 6 months for a taste of summer on a cold and snowy winter evening.

This vegetable chili recipe is also delicious served in crunchy taco shells, over tortilla chips as nachos, on as a yummy enchilada filling.

If you make my delicious vegetable and bean chili recipe, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

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