Though the weather outside is steamy, you needn’t wait for the cooler months to make a pot of chili. The secret to enjoying this hearty bowl in the summer is opting for lighter, fresher ingredients than the usual bases of chicken and beef. By opting for a veggie-packed version, you get the same depth of flavor but with a seasonal feel.

Food Network Magazine’s Summer Vegetable Chili (pictured above) is simple to make, and unlike stews that require hours of simmering, it’s ready to eat in a hurry. A blend of bold flavors — think chili powder, cumin and poblano chile — adds a subtle heat to the corn, bean and tomato mix. Portobello mushrooms and pinto beans add an earthy flavor and hearty texture while keeping the dish meatless. Finish the chili with a sprinkle of cheddar and a dollop of cool sour cream and serve with warm tortillas for satisfying results.

Get the recipe: Summer Vegetable Chili from Food Network Magazine

Meatless Monday , an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.