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Easy Vegetarian Summer Chili by Jar Of Lemons! Gluten free, dairy free, vegan, and topped with corn and basil.
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Easy Vegetarian Summer Chili

Easy Vegetarian Summer Chili that's savory, hearty, and perfect for a quick and delicious summer weeknight dinner! (Vegan, Gluten Free, Dairy Free)
Course Dinner, Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 236kcal
Author Christine McMichael

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!

Notes

Carbs: 42  Fat: 5  Protein: 10

Nutrition

Calories: 236kcal