Farmer's Market Summer Chili
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
Smoky chipotle chili filled with summer veggies and black beans. This farmer’s market summer chili is simple, delicious, and great for a weeknight dinner.
  • 2 tablespoons olive oil
  • 4 cloves of garlic
  • ½ onion, diced
  • 1 cup diced carrots
  • 1 stalk celery, chopped
  • 4 large mushrooms, sliced
  • 1 small zucchini, chopped
  • 1 red bell pepper, diced
  • 1 cup chopped cauliflower
  • 2 ¼ cups vegetable or chicken broth
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce
  • 1 14-oz can diced tomatoes
  • 1 cup canned black beans
  • 1 6-oz tomato paste
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoon dried oregano
  • ⅛ teaspoon all spice
  • 1 teaspoon cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • parsley
  1. In a large sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, diced carrots, and sliced celery, and cook until they have softened.
  2. Add a medley of chopped mushrooms, cut zucchini, sliced bell pepper, and chopped cauliflower. Cook for several minutes until all the vegetables have softened.
  3. Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced tomatoes, black beans, corn kernels, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
  4. Allow the chili to simmer and thicken for about 20-30 minutes.
  5. Serve this vegetable medley chili warm with bread and garnished with parsley.
Recipe by Cooking with a Wallflower at