Summer Chili

When your garden is exploding with summer produce and you want something heartier than another salad, this vegetable chili is the answer. Zucchini, winter squash, mushrooms, bell peppers, carrots, celery, and kidney beans all go into one pot with tomatoes, chili powder, cumin, and a touch of honey.

No meat means the vegetables are the star. The long simmer breaks them down just enough to thicken the broth while still keeping enough texture that each spoonful has something to bite into. The honey is a smart addition: just a teaspoon rounds the edges off the tomato acidity without making it sweet.

This is the kind of chili that actually improves after sitting in the fridge overnight as the spices meld and the squash absorbs the broth.

Kitchen Tips

• Cut all the vegetables to a similar size so they cook evenly during the long simmer
• Start with the onion and garlic until soft before adding everything else. That base of flavor matters
• Taste at the 1-hour mark and adjust the chili powder and cayenne. You can always add heat, but you can’t take it away
• The squash will break down and naturally thicken the chili. That’s a feature, not a problem

Variations

• Add corn (fresh cut off the cob or frozen) in the last 15 minutes for another summer vegetable
• Black beans instead of kidney beans for a darker, earthier chili
• Top with avocado slices and a squeeze of lime for a fresh, creamy finish