How to Make Summer Vegetarian Chili - A Step-by-Step Guide

Summer is the season for fresh and vibrant produce, and what better way to showcase the best of the season than with a hearty and flavorful vegetarian chili? This Summer Vegetarian Chili recipe is packed with a variety of colorful vegetables, beans, and spices, creating a dish that is both satisfying and nutritious.

Whether you're a dedicated vegetarian or simply looking to incorporate more plant-based meals into your diet, this Summer Vegetarian Chili is sure to become a staple in yo...

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped red onion
  • 5 large cloves garlic, crushed or minced
  • 2 tablespoons chili powder, or more to taste
  • 2 teaspoons ground cumin
  • 2 cups juicy chopped fresh tomatoes
  • 1 (15 ounce) can no-salt-added black beans, drained
  • 1 cup water (or red wine)
  • 1 cup chopped bell pepper (any color)
  • 1 cup chopped zucchini
  • 1 cup corn kernels
  • 1 cup chopped white or portobello mushrooms
  • 1 cup chopped fresh cilantro, packed
  • ⅛ teaspoon cayenne pepper, or more to taste
  • Salt and freshly ground black pepper, to taste

Information

  • Servings: 6
  • Yield: 6 servings

  • Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
  • Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.
  • Nutrition

    178 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Sodium: 640mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 7g
    • Total Sugars: 5g
    • Protein: 7g
    • Vitamin C: 36mg
    • Calcium: 46mg
    • Iron: 2mg
    • Potassium: 665mg