Loaded with summer vegetables, this vegetable chili is the ultimate transition meal into fall. It has the smoky flavor you love of a meat chili and is made with ton of fresh zucchini, peppers, fire roasted tomatoes, and beans!
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Vegetable chili just might be the best transition meal from hot summer into a cool fall. This summer vegetable chili is loaded with fresh zucchini, bell peppers, roasted tomatoes, and plenty of fiber-packed beans.
The secret to creating smoky flavor is fire-roasted tomatoes. Plus the perfect blend of chili powder and cumin which all add the perfect amount of smokiness. It’s filling, nutritious, and light!
What Key Ingredients You Need to Make Summer Vegetable Chili:
Bacon! Use the best bacon you possibly can. I love organic, thick-cut, applewood smoked bacon. It tastes amazing and it gives off plenty of bacon grease. See note in the recipe about bacon grease.
Vegetables – I love zucchini, yellow squash, and bell peppers as the main vegetables in this chili. You can also throw in some corn, carrots, or celery.
Fire – Roasted Tomatoes are a must in this chili! They have the delicious smoky char flavor that diced tomatoes do not.
Lastly, the beans. You will need pinto and black beans. I always try to buy organic beans (when possible) and without any type of preservatives. Just plain and simple.
HOW TO MAKE SUMMER VEGETABLE CHILI:
Heat a large dutch oven or a large stockpot over medium heat. Add bacon and cook until bacon renders its fat and begins to brown. Add the onion, zucchini, yellow squash, both bell peppers, and garlic; cook until the vegetables begin to soften, about 8-10 minutes.
Next, add the diced tomatoes, tomato sauce, chicken stock, both beans, jalapeño, chili powder, and cumin. Season with salt and pepper, to taste. Cover and bring the chili to a simmer. Reduce heat to low and simmer, covered, for 30 minutes, or until the vegetables are tender.
Stir in cilantro and taste for salt and pepper before serving.
FEW TIPS FOR SUMMER VEGETABLE CHILI:
This recipe makes a decent pot of chili, therefore, you can definitely keep it in the fridge for a good 4-5 days (it tastes the best the longer it sits). You can also freeze the chili to enjoy over time.
Let the chili rest for 15-20 minutes if serving immediately or make it the day before to serve the next day. It gets better with a night in the fridge.
Don’t skip the toppings! That’s one of the best parts of chili. We love scallions, cheese, sour cream, and avocado.
More Meatless Chili Recipes to Try:
- Black Bean and Veggie Chili with Quinoa
- Black Bean and Sweet Potato Chili
- Lentil and Butternut Squash Chili
- Lentil Chili
If you try this Summer Vegetable Chili, don’t forget to leave feedback and a rating.
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Summer Vegetable Chili
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8
- Category: Soup
- Method: Simmer
- Cuisine: Tex-Mex
Description
Loaded with summer vegetables, this chili is the ultimate transition meal into fall. It has the smoky flavor you love of a meat chili and is made with ton of fresh zucchini, peppers, fire roasted tomatoes, and beans!
Ingredients
- 3 bacon strips, chopped
- 1 medium onion, chopped
- 12 oz. zucchini, chopped (2 cups)
- 12 oz. yellow squash, chopped (2 cups)
- 1 each medium yellow + red bell pepper, chopped
- 3 cloves garlic, minced
- 2 (14.5 oz.) cans fire-roasted diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups chicken stock
- 1 (15 oz.) can pinto beans, drained + rinsed
- 1 (15 oz.) can black beans, drained + rinsed
- 1 jalapeno, seeded + finely chopped
- 3 Tbsp. chili powder
- 2 tsp. ground cumin
- 1/4 cup fresh chopped cilantro
- Kosher salt and fresh black pepper
- To serve: sour cream, cheese, green onions, avocado
Instructions
- Heat a large dutch oven over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes. (See Note)
- Add the onion, zucchini, yellow squash, both bell peppers, and garlic; cook until the vegetables begin to soften, about 8-10 minutes.
- Next, add the diced tomatoes, tomato sauce, chicken stock, both beans, jalapeno, chili powder, and cumin. Season with salt and pepper, to taste. Cover and bring the chili to a simmer. Reduce heat to low and simmer, covered, for 30 minutes, or until the vegetables are tender.
- Stir in cilantro and taste for salt and pepper before serving. Just like with any other chili, this one tastes the best the longer it sits. So if possible let the chili stand for 15-20 minutes before serving. It tastes even better the next day!
Notes
*Depending on the cut and brand of bacon used, you may have to add 1-2 Tablespoons of olive oil to the bacon grease before adding the vegetables.
Keywords: meatless, vegetarian, summer soup
Brittany Audra @ Audra's Appetite says
Love the idea of a summer chili to use garden produce in! 🙂