Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Two-Bean Summer Veggie Chili
with red peppers, squash and corn

Active: 25 min Total: 40 min

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!

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Green onions / Onions / Red peppers / Chayote squash or Zucchini / Corn - Prep as directed. Store green and white parts of onions separately. Red peppers and squash can be combined. (Can be done up to 3 days ahead)
  2. Beans - Rinse and drain.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Get 1 free month
Learn More

Make

  1. Heat a >5 quart (4.73 liters) Dutch oven over medium-high heat. Add cooking oil and then white parts of green onions to heated oil with some salt. Saute for ~1 minute and then add the diced onions with a pinch of salt. Add in red peppers and zucchini / squash with another dash of salt. Saute for ~3 more minutes and then cover with beans, tomatoes, broth, cumin, coriander, paprika, and salt. Cover and bring to a boil and then simmer uncovered until vegetables are tender, ~10 to 15 minutes.
  2. Add in corn and then season to taste with salt, pepper, any of the spices, and / or hot sauce. Top with sour cream and chopped green onions.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (96)
Gluten-free (3)
Paleo (14)
Vegetarian (14)

40 reviews

Pretty easy and very delicious! Easy to make in a big batch and freeze, which is handy

By: Jenna
Posted: Oct 04, 2016
Diet: Original
0 Helpful

Would swap out the kidney beans next time as husband doesn't love them. But otherwise. Very yummy.

By: Sarah
Posted: Sep 11, 2016
Diet: Vegetarian
0 Helpful

YUM.

By: Emilie
Posted: Aug 07, 2016
Diet: Original
0 Helpful

Fiancé was a huge fan!

By: Kelsey
Posted: Aug 01, 2016
Diet: Paleo
0 Helpful

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

By: Lauren
Posted: Jul 24, 2016
Diet: Original
0 Helpful

I loved how few dishes this meal created. Great for a night when I don't want to spend too much time cleaning up.

By: Kate
Posted: Jul 19, 2016
Diet: Gluten-free
0 Helpful