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!


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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

Weight Watchers

Nutrition Facts

Reviews of this meal

This meal has 40 reviews

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 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 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 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 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 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 Mary Ann for the original version
Comment: "This is a keeper! I will make this again and again!"
Jul 07, 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 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 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 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 Carrie for the paleo version
Comment: "This was very tasty, but it was too hot for soup today!"
Jun 30, 2016


from Carol for the vegetarian version
Comment: "I'd add less liquid next time, but otherwise is was fine."
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 Joy for the original version
Comment: "Needed more chili powder. I also added a little sugar."
Jun 29, 2016