Garden Zucchini Chili

A Summer-Garden Vegan Chili Loaded with Zucchini

This is the chili for the height of summer when zucchini and tomatoes are everywhere. Cubed zucchini, bell pepper, and onion get a head start in olive oil so they soften and develop flavor before the spices and beans go in. The result is fresher and lighter than a winter beef chili, with the vegetables holding their shape rather than dissolving.

Dicing the zucchini into half-inch cubes is non-arbitrary. Smaller pieces collapse into mush during the simmer, while bigger chunks stay raw in the center. Half-inch is the goldilocks zone for tender-but-toothsome bites.

Kidney beans, garbanzos, or a mix work equally well here. The beans bring the protein and substance that makes this a meal rather than a vegetable side, and they soak up the chili powder and cumin during the second 10 minutes of simmering for a unified flavor.

Pro Tips

• Saute the vegetables for the full 10 minutes before adding the tomatoes. Underdone aromatics taste raw and dull in the finished chili.
• Use canned crushed tomatoes for a thicker, jammier chili. Diced or whole tomatoes leave the sauce too loose.
• Adjust seasoning at the end after the beans go in. The beans absorb salt and you’ll usually need an extra pinch.
• Top with avocado, cilantro, or a squeeze of lime to lift the finished bowl.

Variations

• Swap zucchini for cubed eggplant for a deeper, more savory chili.
• Add 1 cup corn kernels with the beans for sweetness and texture.
• Serve over brown rice, in warm flour tortillas, or topped with crumbled cornbread.