Vegetarian Summer Chili
This vegetarian summer chili is a vibrant and hearty dish packed with fresh vegetables and beans. Perfect for warm weather, it combines the flavors of summer produce with a spicy kick, making it a satisfying meal for any occasion.
This recipe is american style, dinner, scaled for 6 servings, with 15 min prep and 30 min cook.
Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 6
Quick cooking notes
- Core ingredients include chili powder, black pepper, corn, onion.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 2 tbsp chili powder
- 0.5 tsp black pepper
- 1 cup corn (fresh or frozen)
- 1 medium onion (chopped)
- 1 can diced tomatoes
- 1 tsp salt
- 1 can black beans (drained and rinsed)
- 2 tbsp olive oil
- 2 cups vegetable broth
- 0.5 cup fresh cilantro (chopped)
- 1 medium zucchini (diced)
- 1 medium bell pepper (diced)
- 1 tbsp cumin
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the diced bell pepper and zucchini, cooking for another 5 minutes until softened.
- Add the corn, black beans, diced tomatoes, and vegetable broth to the pot.
- Season the mixture with chili powder, cumin, salt, and black pepper, stirring well to combine.
- Bring the chili to a simmer and let it cook for about 20 minutes, allowing the flavors to meld.
- Stir in the chopped cilantro just before serving.
Nutrition (per serving)
- Calories: 210
- Protein: 8 g
- Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Sugar: 3 g
- Sodium: 480 mg
Nutrition values are estimates based on stored ingredient totals and serving size.