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.

Summer Vegetable Chili: The #1 Ultimate Healthy One-Pot Recipe

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

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: 4-6 servings
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Southwestern
Diet: Vegan

Ingredients

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

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.
Stir in the chopped garlic, chili powder, and cumin. Cook, stirring occasionally, for about 3 minutes until the onion begins to soften.
Add the diced poblano, chopped mushrooms, and corn to the pot. Cook, stirring occasionally, for about 3 more minutes until just tender.
Add the pinto beans, diced tomatoes, 1 1/2 cups of water, and 1/2 teaspoon each of salt and pepper.
Bring the mixture to a boil, then stir and reduce the heat to medium.
Let the chili simmer, stirring occasionally, for about 20 minutes, until the vegetables are tender and the chili has thickened.
Season with additional salt and pepper to taste.
Divide the chili among serving bowls.
Top with shredded cheese, sour cream, and/or cilantro if desired. Sprinkle with the reserved raw red onion.
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.

Find it online: https://cookupjoy.com/summer-vegetable-chili/