Summer Vegetarian Chili

Brighten up your mealtime with this vibrant and hearty Summer Vegetarian Chili, a perfect one-pot recipe that’s overflowing with seasonal vegetables and bold flavors! Featuring a medley of zucchini, bell peppers, sweet corn, and creamy beans, this dish packs a nutritious punch for an easy weeknight dinner or satisfying BBQ side. Infused with a robust blend of chili powder, cumin, and paprika, every spoonful delivers just the right amount of smoky warmth, while optional jalapeño adds a customizable kick. Ready in under an hour, this chili is entirely plant-based yet satisfying for everyone—perfectly complemented by toppings like fresh cilantro, shredded cheese, or a dollop of sour cream. Whether you’re hosting guests or meal prepping for the week, this summer-inspired chili is a delicious way to celebrate the season’s bounty!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 small jalapeño, finely chopped (optional)
• 3 cloves garlic cloves, minced
• 28 ounces crushed tomatoes
• 15 ounces kidney beans, drained and rinsed
• 15 ounces black beans, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0 sour cream or plant-based alternative (optional, for serving)
• 0 shredded cheddar or plant-based cheese (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 2-3 minutes, stirring occasionally, until softened.

Step 3

Stir in the diced red bell pepper, green bell pepper, zucchini, and jalapeño, if using. Cook for 5 minutes, or until the vegetables begin to soften.

Step 4

Add the minced garlic and cook for 1 minute, until fragrant.

Step 5

Stir in the crushed tomatoes, kidney beans, black beans, and vegetable broth.

Step 6

Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir to combine.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally.

Step 8

Add the corn kernels during the last 5 minutes of cooking and stir well.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Serve warm, topped with fresh cilantro, sour cream, and shredded cheese, if desired.

Nutrition Facts

Serving size	(2069.0g)

Amount per serving	% Daily Value*
Calories	1203.5

Total Fat 41.2g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 15mg	0%
Sodium 2786.5mg	0%
Total Carbohydrate 179.7g	0%
Dietary Fiber 49.0g	0%
Total Sugars 51.9g
Protein 44.7g	0%

Vitamin D 0IU	0%
Calcium 423.4mg	0%
Iron 19.8mg	0%
Potassium 4911.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 14.1%

Carbs: 56.7%