This Garden Harvest Chili is a robust and comforting dish that celebrates the best of the seasonal produce. Packed with kidney beans, zucchini, corn, and sweet peppers, it offers a rich texture and deep, savory flavor profile without any meat. The combination of cumin, chili powder, and fresh tomatoes creates a warming spice base that is both satisfying and healthy. It is an excellent choice for weeknight dinners, potlucks, or meal-prepping for the week ahead. Serve it hot with fresh cilantro, lime wedges, or your favorite dairy-free toppings for a customizable meal that appeals to the whole family.
Garden Harvest Chili
Description
This Garden Harvest Chili is a robust and comforting dish that celebrates the best of the seasonal produce. Packed with kidney beans, zucchini, corn, and sweet peppers, it offers a rich texture and deep, savory flavor profile without any meat. The combination of cumin, chili powder, and fresh tomatoes creates a warming spice base that is both satisfying and healthy. It is an excellent choice for weeknight dinners, potlucks, or meal-prepping for the week ahead. Serve it hot with fresh cilantro, lime wedges, or your favorite dairy-free toppings for a customizable meal that appeals to the whole family.Ingredients
Directions
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Heat the cooking oil in a large pot or Dutch oven over medium heat.
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Add the chopped onion, minced garlic, red pepper, green pepper, and sliced mushrooms.
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Saut the vegetables for 5-7 minutes until they begin to soften and release their aromas.
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Stir in the chili powder, cumin, and sugar, cooking for another minute to toast the spices.
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Add the whole tomatoes (crushed by hand or with a spoon), tomato sauce, rinsed kidney beans, and sliced zucchini.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
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Stir in the defrosted sweet corn and simmer for an additional 5-10 minutes until the chili has thickened and flavors meld.
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Taste and adjust seasoning with salt and pepper if desired.
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Serve hot, topping with shredded cheese if not keeping vegan.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 76.3kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 1.3mg1%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 0.7g3%
- Sugars 1.1g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe originally contained instructions for a strawberry punch and ice ring, which have been removed as they are unrelated to the chili.
For a strictly vegan version, omit the cheddar cheese or substitute with a vegan cheese alternative.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Variation: Add a can of diced green chilies for extra heat, or swap kidney beans for black beans for a different texture.
Tip: If the chili is too thick, add a splash of vegetable broth or water to reach your desired consistency.
