Two-Bean Summer Veggie Chili

with red peppers, squash and corn

Active: 25 min | Total:

Chili doesn't just have to be cold weather food - it's just as lovely with summer veggies. This meal was on one of our early meal plans the week of 9/2/13, and we're excited to show it off again!

4 servings 4 servings

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Ingredients


To properly measure aromatics like garlic and onion, check out our guide.

Summer Chili {FW 6/27/16}:

  • Green onions - 3 stalks, chopped ((there are many stalks in a bunch))
  • Onions - 1, diced
  • Bell peppers, red - 2, diced
  • Zucchini or chayote squash - 2, diced
  • Corn - 3 cobs, kernels shaved off
  • Kidney beans (14oz / 397g can) - 1 can, rinsed & drained
  • Black beans (14 oz / 397 g can) - 1 can, rinsed & drained
  • Cooking oil - 1 1/2 Tbsp
  • Diced tomatoes (14 oz / 397 g) - 1 can, drained ((if you can find tomatoes with green chilis, even better!))
  • Vegetable broth - 4 cups
  • Cumin - 2 tsp
  • Coriander - 2 tsp
  • Paprika - 1 tsp
  • Salt - 1 tsp
  • Hot sauce - for serving
  • Sour cream - for serving
  • Summer Chili {FW 6/27/16}:
  • 3 stalks Green onions, chopped ((there are many stalks in a bunch))
  • 1 Onions, diced
  • 2 Bell peppers, red, diced
  • 2 Zucchini or chayote squash, diced
  • 3 cobs Corn, kernels shaved off
  • 1 can Kidney beans (14oz / 397g can), rinsed & drained
  • 1 can Black beans (14 oz / 397 g can), rinsed & drained
  • 1 1/2 Tbsp Cooking oil
  • 1 can Diced tomatoes (14 oz / 397 g), drained ((if you can find tomatoes with green chilis, even better!))
  • 4 cups Vegetable broth
  • 2 tsp Cumin
  • 2 tsp Coriander
  • 1 tsp Paprika
  • 1 tsp Salt
  • for serving Hot sauce
  • for serving Sour cream

Weight Watchers

Nutrition Facts

Reviews of this meal

This meal has 117 reviews

from Kera for the original version
Sep 11, 2017


from Simone and Lee for the original version
Nov 07, 2016


from Jenna for the original version
Comment: "Pretty easy and very delicious! Easy to make in a big batch and freeze, which is handy"
Oct 04, 2016


from Sarah for the vegetarian version
Comment: "Would swap out the kidney beans next time as husband doesn't love them. But otherwise. Very yummy. "
Sep 11, 2016


from LaVerne for the original version
Sep 03, 2016


from Sammael for the vegetarian version
Aug 09, 2016


from Kayla for the original version
Aug 09, 2016


from Emilie for the original version
Comment: "YUM. "
Aug 07, 2016


from Kelsey for the paleo version
Comment: "Fiancé was a huge fan!"
Aug 01, 2016


from Christine for the original version
Jul 28, 2016


from Ramsey for the vegetarian version
Jul 25, 2016


from Beth for the original version
Jul 24, 2016


from Lauren for the original version
Comment: "Used three cups of broth and added an extra teaspoon of coriander and cumin. Lots of chopping but loved the summer veggies and that I could make it ahead while the kids were at school. Best part was the corn and sour cream on top. Delicious"
Jul 24, 2016


from Mary for the original version
Jul 22, 2016


from Jazzmyn for the original version
Jul 22, 2016


from Amy for the original version
Jul 21, 2016


from Sara for the original version
Jul 20, 2016


from Kate for the gluten free version
Comment: "I loved how few dishes this meal created. Great for a night when I don't want to spend too much time cleaning up."
Jul 19, 2016


from Allie for the original version
Jul 17, 2016


from Karrie for the vegetarian version
Jul 14, 2016


from Shawna for the original version
Jul 13, 2016


from Kate for the original version
Jul 13, 2016


from Rebecca for the original version
Jul 11, 2016


from Kristine for the original version
Jul 11, 2016


from Brett for the paleo version
Jul 11, 2016


from Cynthia for the original version
Jul 10, 2016


from Ahu for the original version
Jul 10, 2016


from Andrew for the original version
Jul 10, 2016


from Marie for the original version
Comment: "I doubled all spices except for salt, and added 1tsp chili powder. I left the juice in the canned tomatoes and only used 1cup stock for a good chili consistency. I agree that this makes about 6 servings."
Jul 09, 2016


from Erica for the paleo version
Comment: "Really flavorful and delicious! "
Jul 09, 2016


from Nika for the original version
Comment: "I made the 6 serving recipe and I could have served at least 8. It was delicious though! Will make yummy leftovers."
Jul 08, 2016


from Christy for the original version
Jul 08, 2016


from Susan for the original version
Jul 08, 2016


from Anne for the original version
Jul 08, 2016


from Jen for the gluten free version
Comment: "I wasn't expecting to like this as much as I did. It was really tasty, and all the healthy veggies were a great plus. We have lots of leftovers (always a good thing!) I added a little cheese and tortilla chip crumbles for a little something extra."
Jul 07, 2016


from Jeremy for the original version
Jul 07, 2016


from Janelle for the vegetarian version
Jul 07, 2016


from Mary Ann for the original version
Comment: "This is a keeper! I will make this again and again!"
Jul 07, 2016


from Karen for the original version
Jul 06, 2016


from Chelsea for the paleo version
Jul 06, 2016


from Tammy for the original version
Jul 05, 2016


from Jekaterina for the vegetarian version
Jul 05, 2016


from Fay for the original version
Jul 03, 2016


from Tim for the original version
Jul 03, 2016


from Tara for the original version
Comment: "Tasty! The four serving recipe made more like six for us."
Jul 03, 2016


from Bradley for the original version
Comment: "Perfectly seasonal dish tonight since it was rainy and chilly"
Jul 03, 2016


from Regan for the original version
Comment: "didn't seem to be a chili, more of a vegetable stew. Tasty. I put in less broth and melted cheese on top."
Jul 03, 2016


from Katelyn for the original version
Comment: "Next time, I will cut the broth by a little bit, to make it more of a stew texture. However, I loved the fresh, summer flavor of this meal!"
Jul 02, 2016


from Clint for the paleo version
Jul 02, 2016


from Anna for the vegetarian version
Comment: "This ended up as more of a stew than a chili, but luckily our toddler loves soup! The sour cream really brought this together. "
Jul 02, 2016


from Tim for the vegetarian version
Jul 02, 2016


from Meaghan for the paleo version
Jul 01, 2016


from Matthew for the original version
Jul 01, 2016


from Rhonda for the original version
Jul 01, 2016


from Gregory for the original version
Jul 01, 2016


from Erica for the original version
Jul 01, 2016


from Cheryl for the original version
Jul 01, 2016


from Sarah for the original version
Jul 01, 2016


from Joel for the original version
Jul 01, 2016


from Laura for the original version
Comment: "Doubled the spices, added a pinch of chili powder and halved the broth. Was very tasty but it's 100 degrees outside and the recipe heated up the kitchen more than I'd like for a summer dinner."
Jul 01, 2016


from D for the original version
Comment: "Cut broth in half for less liquidy consistency"
Jul 01, 2016


from Spencer for the paleo version
Jul 01, 2016


from Ashleigh for the original version
Comment: "Ours came out really watery and bland- will try again w way less broth and more of the spices "
Jul 01, 2016


from Kate for the original version
Jun 30, 2016


from Amy for the original version
Comment: "Based on reviews I used 2 1/2 cups of the broth and it came out great - more like chili and not soup. I was skeptical of meat-free chili but I actually really liked it. I think the corn at the end really made this delicious. "
Jun 30, 2016


from Jennifer for the original version
Comment: "This was so tasty. I had leftovers for lunch two days in a row and didn't tire of it. I did add some crumbled tortilla chips on top. "
Jun 30, 2016


from Shawn for the original version
Comment: "Not really a big fan of soup only meals (mostly because my toddler won't eat the food all mixed together), this was actually good! I made it the day before and put it in the fridge to pull out the next evening and eat cold (it's too hot for hot soups). Put yogurt and avocado on top and served with cornbread- which the toddler loved to help make and eat."
Jun 30, 2016


from Thomas for the vegetarian version
Jun 30, 2016


from Carlos for the original version
Jun 30, 2016


from Olivia for the original version
Jun 30, 2016


from Julia for the original version
Jun 30, 2016


from David for the original version
Jun 30, 2016


from stephanie for the original version
Jun 30, 2016


from Melaine for the original version
Jun 30, 2016


from Carrie for the paleo version
Comment: "This was very tasty, but it was too hot for soup today!"
Jun 30, 2016


from David for the original version
Jun 30, 2016


from Ryan for the original version
Jun 29, 2016


from Carol for the vegetarian version
Comment: "I'd add less liquid next time, but otherwise is was fine."
Jun 29, 2016


from John for the original version
Jun 29, 2016


from Scott for the original version
Jun 29, 2016


from michele for the original version
Comment: "This came out more like soup for me. I won't make it again."
Jun 29, 2016


from Tara for the original version
Jun 29, 2016


from Joy for the original version
Comment: "Needed more chili powder. I also added a little sugar."
Jun 29, 2016


from Kyler for the original version
Comment: "This was delicious! I added a lot of extra spices because we like things spicy and topped with a little grated cheese instead of sour cream. "
Jun 29, 2016


from Rachel for the original version
Comment: "I really loved the flavor of this soup. Chockfull of veggies too!"
Jun 29, 2016


from Jenna for the original version
Comment: "Calling it a "chili" is a bit of a stretch, but it was a good summer soup!"
Jun 29, 2016


from Emily for the gluten free version
Comment: "This was ok...but I had a very disappointed family since they were expecting chili. This is more of a soup. I reduced the broth because it already seemed too liquidy. "
Jun 29, 2016


from Vanessa for the original version
Jun 29, 2016


from Colleen for the original version
Comment: "Delicious, & easy to make. I did add more cumin with the salt and pepper finishing with the sour cream, but didn't even need hot sauce for a flavorful summer meal. (not a super spicy eater but flavor matters!)"
Jun 29, 2016


from Marissa for the original version
Jun 29, 2016


from christopher for the original version
Jun 29, 2016


from Michael for the original version
Comment: "This was outstanding! So many fresh ingredients! Added half the salt at the end (after reading everyone's helpful comments). Used plain Greek yogurt instead of sour cream. Another 9.5/10 on the healthy scale!"
Jun 29, 2016


from Melanie for the paleo version
Jun 29, 2016


from Aaron for the original version
Jun 29, 2016


from Jessica for the original version
Jun 29, 2016


from Daniel for the original version
Jun 29, 2016


from Sherrie for the paleo version
Jun 29, 2016


from Julie for the original version
Comment: "Loved this!!! My 8 year old ate every drop and asked for seconds!!! Love that he ate so many veggies!!!!"
Jun 29, 2016


from Alina for the original version
Jun 29, 2016


from Katie for the original version
Comment: "Was skeptical of summer chili but really loved this dish! Tasty and really showcased the veggies. I used frozen corn for ease"
Jun 29, 2016


from Adeline for the paleo version
Jun 28, 2016


from Robin for the original version
Jun 28, 2016


from Ruby for the original version
Comment: "My husband is diabetic; made for his lunch. We love it and the extra heat from the chili peppers added to the tomatoes was just right."
Jun 28, 2016


from Reid for the original version
Jun 28, 2016


from Mary for the paleo version
Comment: "This is now my favorite summer soup/chili recipe! The servings are large, so I put half in the freezer for later. Loved the emphasis on vegetables in this recipe. I added cilantro, avocado slices and a squeeze of lime juice to the serving bowls in addition to the green onion tops. Yum!"
Jun 28, 2016


from Kristi for the original version
Comment: "Not as flavorful as I hoped. The recipe for four servings seemed huge. "
Jun 28, 2016


from Sarah for the paleo version
Jun 28, 2016


from Ryan for the paleo version
Jun 28, 2016


from Zachary for the vegetarian version
Jun 28, 2016


from Melissa for the original version
Jun 27, 2016


from Casey for the original version
Jun 27, 2016


from Alyson for the original version
Comment: "Pretty tasty, even though I'm suspect of hot soups and chilis in the summer. I used something like 2 1/2 to 3 cups of vegetable stock to keep it less soup-like."
Jun 27, 2016


from Kate for the original version
Comment: "Was definately skeptical of a summer chili but this was delicous!"
Jun 27, 2016


from JESSICA for the original version
Comment: "There is a disconnect with the beans / veggies and the broth. I was really excited about this soup, and made a double batch and found it disappointing. I added some avocado cubes and crushed up some tortilla chips to help doctor it up... It did get better after I took some of the liquid out though and added Soyrizo {trader joe's}"
Jun 27, 2016


from Rebecca for the original version
Comment: "This was awesome! As I was making it, I was worried there wasn't enough beans but it really let the fresh summer veggies be the star! Definitely a lighter taste- we did use reduced sodium canned beans, tomatoes, and broth to cut down on the sodium. "
Jun 26, 2016


from Bridget for the original version
Comment: "I used low sodium broth after noticing sodium content of this recipe (yikes!) Still thought it was salty, so add that tsp of salt gradually..."
Jun 25, 2016


from Tracy for the original version
Jun 24, 2016