Summer Vegetable Chili Recipe

Name: Summer Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional); 8 corn tortillas, warmed

Servings: persons

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
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed

1
Heat the vegetable oil in a large pot over medium heat.
2
Add all but a few tablespoons of the chopped red onion.
3
Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
4
Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes.
5
Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper.
6
Bring to a boil, then stir and reduce the heat to medium.
7
Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes.
8
Season with salt and pepper.
9
Divide the chili among bowls.
10
Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion.
11
Serve with the tortillas.
12
Per serving: Calories 504; Fat 13 g (Saturated 1 g); Cholesterol 0 mg; Sodium 421 mg; Carbohydrate 79 g; Fiber 16 g; Protein 16 g
13
Photograph by Johnny Miller

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 medium red onion, chopped, 3 cloves garlic, chopped, 2 tablespoons chili powder, and more.

Yes, Summer Vegetable Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Vegetable Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions