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
Ingredients
- 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
- salt/pepper
- fresh basil (optional)
Instructions
- 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!
Shana says:
How would you modify this recipe for a slow cooker?
Christine McMichael replied:
Hi, Shana! I haven’t tried it in the slow cooker just yet, but I would say try cooking everything on low for about 4 hours. At that point, check it and add time as necessary. Enjoy the recipe! 🙂
Heather says:
What a great idea .. your summer chili is beautifully seasoned and love the use of summer veggies!
Michelle Blackwood says:
Love how your chili is loaded with veggies, can’t wait to try it.
Christine McMichael replied:
Enjoy the recipe, Michelle! 🙂
Kathryn @ FoodieGirlChicago says:
I don’t usually think of chili as a summer dish but this recipe could definitely change my mind!
Natalie says:
I’m struggling to get my husband to eat more veggies. This may be the perfect way to get him to eat more. He loves mexican dishes. And this really look beyond delicious. Saving this to try.
Amanda Mason says:
yep -you sold me! Wow – all the veggies in the world in this soup and I just love it! I plan to make this for lunches this week. My kids will love this! They are huge veggie eaters!!
Veena Azmanov says:
I love vegetarian chili and stew kinda dishes and it does not matter if its summer or winter. I think they are perfect any time of the year. This dish sounds do similar to the Moroccan chickpea stew I make.
Kelli Kerkman says:
My mom always has a ton of zucchini and summer squash in her garden… I will have to forward this recipe to her! Thanks for sharing.
Christine McMichael replied:
Enjoy the recipe, Kelli! 🙂
Kate says:
What a good idea! I love making recipes like this and having them ready to go throughout the week. Yum!
Dominique | Perchance to Cook says:
I saw you post this recipe on instagram and have been dreaming about it ever since! I love how many veggies are in here and I really love the texture and pop of color from the corn. NOM
Christine McMichael replied:
Thank you, Dominique! 🙂 Enjoy!
Analida @ ethnicspoon.com says:
I love the short cook time on this recipe and the flavors sound terrific! My family will love this dish!
Emily Kyle says:
I love this delicious Summer Chili Recipe! With so many delicious veggies in season, its crazy to save this deliciousness until winter. I can’t wait to make this over the summer!
Sharon says:
This chili recipe would sure not have me missing the meat. Perfect for Meatless Monday’s are hot days when I don’t feel like turning the oven on for long periods of time.
Elaine @ Dishes Delish says:
This vegetarian summer chili looks simply divine!! I could eat this chili year round for sure! I’m sure the fresh in season veggies make it so tasty! I can’t wait to try it!
Lorie says:
I was just asking friends if they do chili in the summer. Glad you do. Yum!