Summer Vegetable Chili

[Photograph: Carrie Vasios]

This chili is packed full of summer vegetables and spicy sausage.

Check out other recipes from Serious Entertaining: Chili Night ยป

Adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins.

Summer Vegetable Chili

About This Recipe

Yield:serves 8
Active time:35 minutes
Total time:1 hour, 10 minutes


  • 3 hot sausages
  • 3/4 cup plus one tablespoon olive oil
  • 2 zucchini, diced
  • 1 yellow squash, diced
  • 4 cloves garlic, minced
  • 2 onions, diced
  • 3 red bell peppers, diced
  • 1 1/2 pounds tomatoes, diced
  • 35 ounces canned plum tomatoes, diced, with juice
  • 2 1/2 tablespoons Mexican chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 3 teaspoons black pepper
  • 1 tablespoon dried basil
  • 2 teaspoons salt
  • 1 teaspoon fennel seeds
  • 1 cup canned kidney beans, rinsed and drained
  • 1 cup canned chickpeas, rinsed and drained
  • 2 tablespoons lemon juice
  • 1/2 cup chopped parsley
  • For Garnish:
  • 1 cup chopped cilantro
  • 2 cups shredded cheddar or monterey jack cheese
  • 1 cup sour cream


  1. 1

    In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Cook sausages until cooked through. Remove sausage and set aside.

  2. 2

    Add 1/2 cup olive oil to skillet. Once hot, add zucchini and squash and sauté until fork-tender, about 6 minutes. Transfer zucchini and squash to a large pot or dutch oven.

  3. 3

    Add 1/4 cup olive oil to skillet. Sauté onions, garlic, and peppers until tender, about 8 minutes. Transfer to dutch oven.

  4. 4

    Add tomatoes, canned tomatoes, chili powder, cumin, basil, oregano, pepper, salt, and fennel seeds to dutch oven. Turn heat to medium low. Let simmer for 30 minutes.

  5. 5

    Add kidney beans, chickpeas, lemon juice, and parsley to dutch oven. Cook for 10 minutes. Chop sausage into 1/2 inch pieces and add to dutch oven. Cook for 5 minutes.

  6. 6

    Serve chili with cilantro, cheese, and sour cream passed alongside.


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