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.

Spicy Summer Vegetable Chili | Cooking with a Wallflower

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

Hope you had a fantastic 4th 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?

Spicy Summer Vegetable Chili | Cooking with a Wallflower

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 Summer Vegetable Chili | Cooking with a Wallflower

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!

Spicy Summer Vegetable Chili | Cooking with a Wallflower

Prep all the vegetables first.

Spicy Summer Vegetable Chili | Cooking with a Wallflower

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.

Spicy Summer Vegetable Chili | Cooking with a Wallflower

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

Spicy Summer Vegetable Chili | Cooking with a Wallflower

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.

Spicy Summer Vegetable Chili | Cooking with a Wallflower

Spicy Summer Vegetable Chili | Cooking with a Wallflower

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

Spicy Summer Vegetable Chili | Cooking with a Wallflower

Serve the chili warm with toasted bread.

Enjoy!

Spicy Summer Vegetable Chili | Cooking with a Wallflower

 

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Spicy Summer Vegetable Chili
 
Prep time
Cook time
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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:
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.

 

 

38 comments

  1. Audrey Knizek says:

    Oh my goodness! I’ve just discovered your blog and all of your recipes look absolutely delicious. Your pictures are phenomenal as well. Thank you for the inspiration, I will definitely be following you!

  2. michelleoblogoff says:

    So the chili looks tasty but I❤️ Your cutlery! I have noticed forks before too! You should sell those on the side lol!

  3. Jess says:

    Your chili looks delicious Andrea–I know I’m fine with eating it year-round, not just in fall lol Thank you for bringing it to the party. Happy FF 🙂

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