North American Easy

Summer Vegetable Chili

Name: Summer Vegetable Chili
Prep time: PT10MINUTES
Cook time: PT45MINUTES
Total time: PT55MINUTES
Yield: 6 servings
Cuisine: North American
Ingredients: 2 tbsp vegetable oil; 2 medium onions (chopped); 1 large red bell pepper (chopped); 3 cloves garlic (minced); 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground chipotle chili powder; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 cans dark red kidney beans (15 oz each, rinsed and drained); 1 can diced tomatoes (28 oz); 1 can tomato sauce (8 oz); 12 oz veggie protein crumbles; 1 cup vegetable broth; 1 medium zucchini (cut into 1/2-inch pieces); 1 medium yellow squash (cut into 1/2-inch pieces)

A hearty, one-pot meal featuring protein crumbles and fresh summer squash.

vegetarianone-potdinnerhigh-fiberamerican

— (0 ratings)

⏱️ 55 minutes 10 minutes prep · 45 minutes cook

🍽️ 6 Serves

315 Calories

19g Protein

44g Carbs

8g Fat

🔧 Equipment Needed

Dutch oven

Ingredients

Serves

Why This Recipe Works

This hearty chili combines the robust texture of veggie protein crumbles with the freshness of summer squash. Simmering the vegetables directly in the tomato base allows them to absorb the smokiness of the chipotle and cumin without losing their shape.

Instructions

Heat the oil in a Dutch oven over medium-high heat until it shimmers. Add the onions, bell pepper, and salt, cooking until the vegetables soften and turn lightly brown, 6 to 8 minutes.

Stir in the garlic, chili powder, cumin, coriander, ground chipotle, and pepper and cook until fragrant, keeping the ingredients moving to avoid scorching the spices.

💡 Adding spices directly to the hot oil blooms their flavor before the liquids are added.

Add the kidney beans, tomatoes and their juice, tomato sauce, veggie protein crumbles, broth, zucchini, and yellow squash and bring the mixture to a boil.

Reduce the heat to low and simmer for 35 to 40 minutes, until the squash is tender and the chili has thickened. Taste and adjust with additional salt and pepper as needed and serve hot.