I know, I know. It’s not technically summer. But in my defense, it has definitely felt like it in these recent days! Add in being pregnant and I’m definitely feeling those summer vibes. Any of my momma friends on here have tips for staying cool while pregnant in the summer?
With how warm it’s been here, you would think I’d want to stay far away from a hot dinner like this and live off of Strawberry Chia Seed Popsicles, watermelon, and summer salads. Buy GUYSSSSS. We’re talking about chili here. And not just any chili, but this Easy Vegetarian Summer Chili!
Let me tell ya about this summer chili thing, friend.
I love this Easy Vegetarian Summer Chili because it’s loaded with veggies!
Anyone else struggle with loving vegetables? Yep. It’s true. I could probably just live off of carbs and sweets if you left me in the wild. There’s never a shortage of that stuff in my life, but I definitely struggle to get enough servings of veggies every day. This summer chili recipe is a great way to load up on them!
This Easy Vegetarian Summer Chili is SO perfect for making in advance and having throughout the week!
ALL the meal prep. Seriously so perfect for making a big batch and having for quick and easy lunches or dinners later in the week! Add any toppings of choice and enjoy 😉
A few tips for making this Easy Vegetarian Summer Chili:
I definitely recommend using a vegetable chopper to make the process a little bit quicker! I made this summer chili in a large stock pot, but this recipe also works great in the slow cooker. 😉 I’m all about that set it and forget life!
Other recipes you might enjoy: Vegan Ramen Soup w/ Zucchini Noodles, Slow Cooker Skinny Chicken Tortilla Soup, Slow Cooker Vegetable Soup, Easy Spicy Vegan Potato Curry!
Easy Vegetarian Summer Chili
- 3 summer squash (medium)
- 3 zucchini (medium)
- 1 Tbsp olive oil
- 15 oz. canned diced tomatoes
- 15 oz. canned tomato sauce
- 1 cup vegetable broth
- 1 head broccoli
- 15 oz. canned chickpeas
- 1/4 cup corn
- 2 tsp cumin
- 3 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- fresh basil (optional)
- Cook the cubed summer squash and zucchini in the oil over medium-high heat in a stock pot for about 10 minutes (or until soft).
- Add in the diced tomatoes, tomato sauce, and broth, cooking for another 10 minutes.
- Add in the broccoli, chickpeas, corn, and spices.
- Continue cooking for another 10 minutes.
- Top with fresh basil (optional), serve, and enjoy!
Leave a Reply