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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.

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