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+ servings
Close up of a bowl of summer vegetable chili, served with avocado.
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5 from 4 votes

Summer Vegetable Chili

Turn all that glorious late summer produce into a lighter, healthier version of everyone’s favorite comfort food! Casually-vegan and totally delicious.

Ingredients

  • 2 tablespoons olive oil
  • 3 bell peppers any color, seeded and diced
  • 1 poblano chile seeded and diced (optional)
  • 1 jalapeno chile seeded and diced (optional)
  • 1 yellow onion peeled and diced
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 zucchini diced
  • 12 ounces frozen corn
  • 1 15 ounce can pinto beans drained and rinsed
  • 1 cup vegetable stock
  • 1 15 ounce can diced tomatoes fire-roasted preferred
  • to serve, as desired: chopped fresh cilantro, sliced avocado, sour cream

Instructions

  • Add the olive oil to a large Dutch oven or stock pot set over medium-high heat. Add the bell peppers, poblano and jalapenos (if using), onion, garlic, and salt. Sauté for 4 minutes, just until the veggies begin to soften. Add the chili powder, oregano, cumin, and cayenne, and cook for 1 minute more.
  • Add the zucchini, corn, beans, stock, and tomatoes to the pot. Stir to combine.
  • Bring the mixture to a boil, then stir again and reduce the heat to medium-low. The chili should maintain a low simmer. Cook, stirring occasionally, until the veggies are tender and the chili thickens up, about 20 minutes.
  • Give everything one more good stir to combine. Taste and add a pinch more salt, if desired. Ladle the chili into bowls and serve with a sprinkling of cilantro, sour cream, avocado, or other toppings as desired.

Notes

To make in the Instant Pot:
  • Set Instant Pot to sauté; add olive oil, bell peppers, poblano and jalapenos (if using), onion, garlic, and salt. Sauté for 4 minutes, just until the veggies begin to soften. Add chili powder, oregano, cumin, and cayenne; cook for 1 minute more. 
  • Add zucchini, corn, beans, and stock; stir to combine. Pour tomatoes and their liquid on top; don't stir.
  • Cover, seal the lid, and cook on manual/high pressure for 5 minutes. When finished, use the quick release function to vent the steam, carefully open the lid, and stir. Adjust seasoning to taste, and serve!
Adapted from The Essential Vegan Instant Pot Cookbook by Coco Morante.

Nutrition Estimate

Calories: 227kcal, Carbohydrates: 39g, Protein: 8g, Fat: 7g, Saturated Fat: 1g, Sodium: 717mg, Potassium: 933mg, Fiber: 10g, Sugar: 9g, Vitamin A: 3089IU, Vitamin C: 120mg, Calcium: 99mg, Iron: 4mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!