Summer Vegetable Chili


1 medium onion

3-4 cloves garlic

2 cups fresh sweet corn (can use frozen)

8 oz. sliced mushrooms

Two 15 oz. cans pinto beans, rinsed and drained

15 oz. can diced tomatoes (or fresh)

1 heaping Tbsp. chili powder

2 tsp. cumin

2 Tbsp. olive oil

Salt/pepper to taste

Optional additions: zucchini, green pepper, poblano pepper, jalapeno, chipotle powder, cayenne pepper

Optional toppings: cilantro, green onion, cheddar cheese, Greek yogurt/sour cream, etc.


Mince garlic and dice onion.

In a large pot over medium heat, add olive oil and onion. Saute for a couple minutes.

Add garlic, cumin, and chili powder. Stir and cook for 3 minutes.

Add mushrooms and corn. Cook 5 more minutes.

Add beans and tomatoes with juice.

Increase heat and bring to a boil. Then cover, reduce heat and simmer 20 minutes.

Salt/pepper to taste.