Serve big bowl of Chunky Summer Vegetable Chili with Beans topped with cheddar cheese and sour cream. The delicious 30 minute dinner is ideal to have on hand for when guests drop by.
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 Chunky Summer Vegetable Chili with Beans to share.
Meaty chili recipes can take a long time to prepare and cook. In contrast, this vegetarian version 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.
Let’s adapt the recipe
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.
How to prep vegetable and bean chili
Dicing the onions, garlic, peppers, zucchini, and squash is the main prep work for the entrée. 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.
Offering toppings of sour cream, shredded sharp cheddar cheese, chopped onions, and hot sauce. Diners can enjoy their Chunky Summer Vegetable Chili with Beans just as they like it.
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.Print
A chunky vegetable and 2 bean chili loaded with all of your favorite vegetables. Top with sour cream, shredded cheddar cheese, and diced onions for a delicious and easy to prepare lunch or dinner.
- 2 tablespoons olive oil
- 1 large onion, about 2 cups chopped
- 4 large cloves of garlic, chopped
- 1 small jalapeno, finely diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 yellow squash, diced
- 1 zucchini, diced
- 2 ears of corn, removed from the cob or 1 1/2 cups frozen
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 can (28 ounces) diced fire roasted tomatoes
- salt and pepper to taste
- 1 cans (15 ounce) black beans, drained and rinsed
- 1 can (15 ounce) red kidney beans, drained and rinsed
- A handful of fresh cilantro, chopped
- Sour cream, shredded cheddar cheese, chopped onions, hot sauce, and chopped cilantro for serving
- In a large stock pot over medium high heat, add the olive oil, onion, garlic, jalapeno, and red and yellow peppers. Sauté for 6 – 8 minutes until the vegetables begin to soften and the onions are translucent.
- Add the yellow squash, zucchini, and corn and sauté for an additional 2 – 4 minutes.
- Add the cumin, chili powder, diced tomatoes and 1 teaspoon salt. Bring to a boil and then reduce heat and simmer for about 15 minutes.
- Stir in the both types of beans and chopped cilantro. Heat through.
- Season to taste with salt and pepper.
- Serve with sour cream, shredded cheddar cheese, hot sauce, chopped onions, and additional chopped cilantro.
The nutrition information is for the chili only. It does not include sour cream, cheddar cheese, hot sauce, chopped onion or cilantro.
- Category: Entree
- Method: Stove top
- Cuisine: American
- Serving Size: 1/6 of recipe
- Calories: 193
- Sugar: 6.6 g
- Sodium: 158 mg
- Fat: 5.9 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30. 9 g
- Fiber: 10 g
- Protein: 8.5 g
- Cholesterol: 0 mg
Keywords: vegetable chili, recipe for vegetable chili