30 Minute Summer Vegetable and Bean Chili
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.
Servings: 6 - 8 servings
Calories: 193kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion about 2 cups chopped
- 4 large cloves of garlic chopped
- 1 medium 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 ½ cups frozen
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 cans 14.5 ounces each fire roasted dice tomatoes
- kosher salt and pepper to taste
- 1 can 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
Instructions
- In a large stock pot over medium high heat, add the olive oil, onion, garlic, jalapeno, and red and yellow peppers. Sauté for 6 to 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 to 4 minutes.
- Add the cumin, chili powder, fire roasted diced tomatoes and 1 teaspoon kosher 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 kosher salt and pepper.
- Serve with sour cream, shredded cheddar cheese, hot sauce, chopped onions, and additional chopped cilantro.
Nutrition
Serving: 1/6 of recipe | Calories: 193kcal | Carbohydrates: 30g | Protein: 8.5g | Fat: 5.9g | Saturated Fat: 0.8g | Sodium: 158mg | Fiber: 10g | Sugar: 6.6g