Spicy Summer Vegetable Chili

A spicy chili filled with fresh summer vegetables like carrots, corns, red bell peppers, and tomatoes served with bread. This one pot spicy summer vegetable chili is a delicious summer take on a fall classic.

It’s Tuesday! But it really feels like a Monday.

Hope you had a fantastic 4^th of July weekend! Were you able to catch the fireworks wherever you are? Did you get to indulge in some summer barbecue? Because summer = the outdoors and good food, right?

Now that all the festivities are over, it’s super hard to get back to my usual routine. After any holiday, especially Thanksgiving and Christmas, or any vacation, whether short or long, I never ever want to go back to work. Do you feel the same way?

So let’s do something to get us all inspired and to have something to look forward to. Like this spicy summer vegetable chili?

This spicy chipotle chili is filled with seasonal vegetables that can be found in your garden or at your local farmer’s market.

Whenever I think of chili, I think of fall comfort food, a nice warm bowl of chili with toasted bread to chase away the chilly breezes. But with the abundance of all these fresh summer vegetables, I thought I’d do a summery twist to a fall classic.

Which means, I’m adding sweet corn, baby carrots, fresh tomatoes. But you can always customize the chili with your own favorite veggies.

Spicy and smoky from the chipotle peppers in adobo sauce, this chili is loaded with vegetables and taste incredible with toasted bread.

This will quickly become a favorite dish to use up all those leftover vegetables, and especially since you only need one pot to make this dish. It means less dishes to do. Yay!

Prep all the vegetables first.

In a large pot, add about two tablespoons of olive oil. Allow the olive oil to warm up for about a minute. Then add minced garlic and sliced onions. Cook until the garlic and onions have softened and become tender.

Next, add the carrots, mushrooms, and red bell peppers. I like cooking these first since they take awhile to soften. Add a splash of the vegetable broth to prevent the vegetables from becoming burnt at the bottom.

After about 5 minutes, add zucchini, corn kernels, jalapenos, and kidney beans. Cook these until they become soft and tender.

Add the vegetable broth, tomato paste, seasonings, chipotle pepper in adobo sauce, adobo sauce, and fresh tomatoes. I reserved the extra adobo sauce for my pastas. They give pasta sauce an extra spicy smoky kick.

Stir to incorporate all the ingredients and allow the chili to simmer until all the vegetables are tender.

Serve the chili warm with toasted bread.

Enjoy!

Come join me and other food bloggers at Fiesta Friday!

Spicy Summer Vegetable Chili

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

A spicy chili filled with fresh summer vegetables like carrots, corns, red bell peppers, and tomatoes served with bread. This spicy summer vegetable chili is a delicious summer take on a fall classic.

Author: Andrea Giang

Recipe type: Entree

Serves: 4-5 servings

Ingredients

• 2 tablespoons olive oil
• 4 cloves of garlic, minced
• ½ large onion, sliced
• 4 large mushrooms, sliced
• 1 medium red bell pepper, sliced or diced
• 1 ½ cup chopped carrots
• 1 medium zucchini, sliced
• 1 medium jalapeno, diced
• 1 ½ cup corn kernels, fresh, canned, or frozen
• 1 – 14 oz can kidney beans, drained
• 2 ¼ cup vegetable broth (or chicken broth)
• 1 – 7 oz can chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce
• 1 – 6 oz can tomato paste
• 1 ½ teaspoons dried oregano
• ⅛ teaspoon all spice
• ½ teaspoon crushed red peppers
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon chile powder
• 1 cup grape tomatoes, sliced
• Garnish: chopped cilantro/parsley/basil
• Bread for serving

Directions:

1. In a large pot, add about two tablespoons of olive oil. Allow the olive oil to warm up for about a minute. Then add minced garlic and sliced onions. Cook until the garlic and onions have softened and become tender.
2. Next, add the carrots, mushrooms, and red bell peppers. Add a splash of the vegetable broth to prevent the vegetables from becoming burnt at the bottom. Cook these for about 5 minutes until tender.
3. Add zucchini, corn kernels, jalapenos, and kidney beans, and cook for about 5 minutes.
4. Add the vegetable broth, tomato paste, seasonings, chipotle pepper in adobo sauce, adobo sauce, and fresh tomatoes.
5. Stir to incorporate all the ingredients and allow the chili to simmer until all the vegetables are tender.
6. Garnish the chili with cilantro, parsley, or basil before serving.
7. Serve the chili warm with toasted bread.

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