Summer Vegetable Chili

Total Time:
40 min
14 min
26 min

4 servings

  • 3 tablespoons vegetable oil
  • 1 medium red onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 poblano chile pepper, seeded and diced
  • 2 portobello mushrooms, stemmed and chopped
  • 2 cups frozen corn (preferably fire-roasted), thawed
  • 2 14 -ounce cans no-salt-added pinto beans
  • 1 14 -ounce can no-salt-added diced tomatoes
  • Kosher salt and freshly ground pepper
  • Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
  • 8 corn tortillas, warmed
  • Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.

  • Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.

  • Per serving: Calories 504; Fat 13 g (Saturated 1 g); Cholesterol 0 mg; Sodium 421 mg; Carbohydrate 79 g; Fiber 16 g; Protein 16 g

  • Photograph by Johnny Miller

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    This recipe is featured in:

    Weeknight Summer Dinners