Summer Vegetable Chili

Summer Vegetable Chili

Summer Vegetable Chili Recipes

Easy 8-ingredient Vegetable Chili using fresh summer produce! Plus beans and mushrooms that make it a satisfying, quick & easy weeknight meal.

Cuisine : Gluten-Free, Mexican, Vegan,
Recipe Yields : 4 medium bowls
Prep time : 20 minutes
Cook time : 20 minutes
Keywords : ,


  • 1 medium onion
  • 3-4 cloves garlic
  • 2 cups fresh sweet corn (can use frozen)
  • 8 oz. sliced mushrooms
  • Two 15 oz. cans pinto beans
  • 15 oz. can diced tomatoes (or fresh)
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • Salt/pepper to taste
  • Fresh cilantro, green onion, avocado, vegan cheese shreds, tortilla strips, etc.


  1. Dice onion, and mince garlic.
  2. In a large pot over medium heat, saute onion for 4-5 minutes. (I use 3 Tbsp. veggie broth/water for no-oil saute method.)
  3. Add minced garlic, chili powder, and cumin. Stir and cook for 1 minute.
  4. Add mushrooms and corn. Stir and saute 5 more minutes.
  5. Add pinto beans (rinsed and drained) and tomatoes with juice.
  6. Increase heat and bring to a boil. Then cover, reduce heat and simmer 20 minutes.
  7. Salt/pepper to taste and add any desired toppings before serving.

Rated : 5 from 9 votes
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