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The Ultimate Summer Vegetable Chili: A Fresh Take on a Classic

When you think of chili, you probably imagine a heavy, hearty dish, perfect for a cold winter’s day. But what if you could take all the comforting, savory flavors of a classic chili and give them a bright, light, and fresh makeover for a perfect summer meal? This incredible Summer Vegetable Chili does exactly that.

This is your ultimate guide to creating a vibrant, healthy, and surprisingly easy one-pot chili that is packed with the best produce of the season. We’ll show you how to build layers of flavor with smoky spices, sweet fire-roasted corn, tender mushrooms, and poblano peppers, all in a light yet satisfying tomato broth.

What makes this recipe so special is that it’s a completely vegetarian (and easily vegan) meal that is both hearty enough to be a main course and light enough for a warm evening. This Summer Vegetable Chili is destined to become your new go-to recipe for a healthy and delicious weeknight dinner.

Table of Contents

Redefining Chili for a New Season

This isn’t your typical heavy, meat-based chili. This Summer Vegetable Chili is all about celebrating fresh, seasonal ingredients and creating a lighter, yet still deeply satisfying, dish.

  • The Vegetables are the Stars: Instead of ground meat, we use a medley of delicious summer vegetables. Sweet corn provides bursts of sweetness, portobello mushrooms add a “meaty,” umami-rich depth, poblano chiles offer a mild, smoky heat, and cherry tomatoes create a light, fresh sauce.
  • A Lighter Broth: The base is a simple combination of canned tomatoes and water, not a thick, heavy sauce. This allows the fresh flavors of the vegetables to shine through.
  • Cool, Fresh Toppings: The final dish is finished with cool, creamy sour cream, fresh cilantro, and crisp raw red onion. This contrast between the warm, savory chili and the cool, fresh toppings is the key to a perfect summer meal.

The Key Ingredients for Your Summer Vegetable Chili

This recipe uses a bounty of fresh vegetables and powerful pantry staples to create its signature flavor.

  • Fire-Roasted Corn: This is a fantastic shortcut that adds incredible flavor. You can find it in the frozen section of most grocery stores. The kernels are already charred, providing a wonderful smoky, sweet flavor that tastes like they came straight off the grill.
  • Poblano Chile: Don’t be intimidated by this pepper! Poblanos are very mild with a rich, earthy flavor that is more smoky than spicy, making them perfect for this Summer Vegetable Chili.
  • Portobello Mushrooms: When chopped, these provide a wonderfully “meaty” texture and a deep, savory flavor that makes the chili incredibly satisfying.
  • The Spice Blend: A classic, simple chili blend of chili powder and ground cumin provides the warm, earthy, and smoky foundation of the dish. “Blooming” these spices by toasting them in the hot oil with the aromatics is key to unlocking their full flavor potential.
  • Pinto Beans: Provide a creamy texture and a healthy dose of plant-based protein and fiber. You can also use black beans or kidney beans.
Fresh vegetables and beans for the Summer Vegetable Chili recipe.
Fresh summer vegetables like corn, poblanos, and tomatoes are the stars of this healthy chili.

Step-by-Step Guide to Your Summer Vegetable Chili

This easy, one-pot meal comes together with minimal fuss and is packed with flavor.

  1. Sauté the Aromatics: Heat the 3 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add most of your chopped red onion (reserving a few tablespoons of the raw onion for garnish). Stir in the chopped garlic, the chili powder, and the cumin. Cook this mixture, stirring occasionally, for about 3 minutes, until the onion begins to soften and the spices are very fragrant.
  2. Cook the Vegetables: Add the diced poblano chile, the chopped portobello mushrooms, and the thawed fire-roasted corn to the pot. Cook, stirring occasionally, for another 3 minutes, until the vegetables just begin to get tender.
  3. Build the Chili: Add the drained and rinsed pinto beans, the can of diced tomatoes, 1 1/2 cups of water, and 1/2 teaspoon each of kosher salt and black pepper.
  4. Simmer to Perfection: Stir everything together and bring the mixture to a boil. Once it’s boiling, reduce the heat to medium and let the chili simmer, stirring occasionally, for about 20 minutes. This simmering time is crucial for the vegetables to become perfectly tender and for all the flavors to meld together into a delicious, cohesive dish.
  5. Season and Serve: After simmering, taste your Summer Vegetable Chili and season it with more salt and pepper as needed.
  6. Garnish and Enjoy: Divide the chili among bowls. Top each serving with your favorite garnishes, like shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro and the reserved raw red onion. Serve your amazing Summer Vegetable Chili with warm corn tortillas on the side for dipping.
A spoonful of the finished Summer Vegetable Chili with cheese and sour cream.
Every spoonful is a perfect combination of smoky spices, tender vegetables, and creamy toppings.
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The Ultimate Summer Vegetable Chili: A Fresh Take on a Classic

A spoonful of the finished Summer Vegetable Chili with cheese and sour cream.

A hearty and healthy vegetarian chili perfect for summer, made in a single large pot. This chili is packed with vegetables like red onion, poblano chile, portobello mushrooms, and fire-roasted corn, along with pinto beans and diced tomatoes. The dish is seasoned with chili powder and cumin, then simmered until thick and flavorful. It’s served with optional toppings like shredded cheese, sour cream, and fresh cilantro, with warm corn tortillas on the side.

  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 26 minutes
  • Total Time: 41 minutes
  • Yield: 46 servings 1x
  • Category: Main Course
  • Method: Sautéing, Simmering
  • Cuisine: Southwestern
  • Diet: Vegan

Ingredients

Scale
  • 3 tablespoons vegetable oil
  • 1 medium red onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 poblano chile pepper, seeded and diced
  • 2 portobello mushrooms, stemmed and chopped
  • 2 cups frozen corn (preferably fire-roasted), thawed
  • 2 (14-ounce) cans no-salt-added pinto beans
  • 1 (14-ounce) can no-salt-added diced tomatoes
  • Kosher salt and freshly ground pepper
  • For Serving:
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)
  • Torn fresh cilantro (optional)
  • 8 corn tortillas, warmed

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Reserve a few tablespoons of the chopped red onion for garnish, and add the rest to the pot.
  2. Stir in the chopped garlic, chili powder, and cumin. Cook, stirring occasionally, for about 3 minutes until the onion begins to soften.
  3. Add the diced poblano, chopped mushrooms, and corn to the pot. Cook, stirring occasionally, for about 3 more minutes until just tender.
  4. Add the pinto beans, diced tomatoes, 1 1/2 cups of water, and 1/2 teaspoon each of salt and pepper.
  5. Bring the mixture to a boil, then stir and reduce the heat to medium.
  6. Let the chili simmer, stirring occasionally, for about 20 minutes, until the vegetables are tender and the chili has thickened.
  7. Season with additional salt and pepper to taste.
  8. Divide the chili among serving bowls.
  9. Top with shredded cheese, sour cream, and/or cilantro if desired. Sprinkle with the reserved raw red onion.
  10. Serve with warm corn tortillas on the side.

Notes

  • Reserving some of the raw chopped red onion to use as a garnish at the end adds a fresh, sharp crunch to the finished dish.
  • The recipe recommends using fire-roasted frozen corn for an extra layer of smoky flavor.
  • This chili is completely plant-based, but toppings like cheese and sour cream will add dairy.

Nutrition

  • Serving Size: 1/6 of recipe (chili only)
  • Calories: 350-420
  • Sugar: 10-15 g
  • Sodium: 500-700 mg (before adding salt to taste)
  • Fat: 10-14 g
  • Saturated Fat: 1-2 g
  • Trans Fat: 0 g
  • Carbohydrates: 50-60 g
  • Fiber: 12-16 g
  • Protein: 12-15 g
  • Cholesterol: 0 mg

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The Perfect Meal Prep Dish

This Summer Vegetable Chili is a fantastic recipe to make ahead of time. In fact, the flavors get even better the next day!

  • Storage: Store the cooled chili in an airtight container in the refrigerator for up to 5 days.
  • Freezing: This chili freezes beautifully. Let it cool completely, then transfer it to freezer-safe bags or containers. It will keep well in the freezer for up to 3 months.
  • Reheating: Simply reheat the chili gently on the stovetop or in the microwave until hot. Prepare your fresh toppings just before serving.

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Conclusion: A Celebration of Summer in a Bowl

This Summer Vegetable Chili proves that a beloved comfort food can be transformed into a light, healthy, and vibrant meal perfect for a warm day. It’s a delicious and satisfying way to celebrate the abundance of fresh, seasonal produce. This easy, one-pot wonder is sure to become a new staple in your healthy recipe collection.

Frequently Asked Questions (FAQs)

Can I make this chili spicier? Absolutely!

Absolutely! The poblano chile adds a lot of flavor but very little heat. To increase the spice level, you can add a pinch of cayenne pepper along with the other spices, or add a minced jalapeño or serrano pepper along with the garlic and onion.

How can I make this Summer Vegetable Chili vegan?

This recipe is already very close to being vegan! The chili itself is completely plant-based. To serve, simply omit the cheddar cheese and use a dairy-free sour cream alternative or a dollop of cashew cream as a topping.

What other vegetables would work well in this recipe?

This chili is very adaptable. Diced zucchini, summer squash, or bell peppers would all be fantastic additions. You could also stir in a few large handfuls of fresh spinach or kale at the very end of the cooking time and let it wilt into the chili.