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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
50 mins
Yes, friends, chili season isn’t just during the winter—it’s all summer too (and spring and fall, now that I think about it!). This light yet satisfying beef chili is here to prove it. Packed with fresh veggies like zucchini, corn, and bell peppers, it delivers all the hearty, savory tomato goodness you crave in chili— with a summery spin. This recipe is a simple weeknight dinner that transforms humble ground beef into a rich, brothy, flavor-packed soup that’ll have you coming back for seconds. Feel free to swap the beef for ground turkey or chicken if you’re in the mood for something lighter.
Can you make beef chili ahead of time?
Not only can you make this dish ahead of time, it's even better if you do. Prepare the chili the day before you plan to serve it, and you'll be rewarded with richer, bolder flavors. The chili will keep in an airtight container in the refrigerator for up to four days.
Can you freeze summer chili?
Absolutely! Summer beef chili freezes well. Once it’s completely cooled, transfer it to an airtight container or freezer-safe bag and freeze for up to four months. When you're ready to enjoy it, thaw it overnight in the refrigerator, then reheat gently on the stove or in the microwave until hot.
What side dishes go well with summer beef chili?
Since this is a summery meal, pair the beefy soup with seasonal side dishes like Caesar salad and jalapeño cornbread. If you don't feel like making another thing, just grab a bag of tortilla chips and call it a night.
What toppings go with summer beef chili?
This veggie-packed chili is the perfect foundation for your favorite Tex-Mex toppings. Serve bowls topped with cold sour cream, grated cheese (try cheddar or pepper Jack), fresh cilantro, creamy avocado, and pickled or fresh jalapeños for an extra kick.
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Ingredients
- 1 Tbsp.
olive oil
- 1 lb.
ground beef
- 1/2
onion, chopped
- 1
small red bell pepper, chopped
- 3
garlic cloves, minced
- 1
jalapeño pepper, minced (seeds removed for less heat)
- 1 Tbsp.
chili powder
- 1 1/2 tsp.
ground cumin
- 1/2 tsp.
dried oregano
- 1 1/2 tsp.
kosher salt, plus more to taste
- 1/2 tsp.
black pepper, plus more to taste
- 2 Tbsp.
tomato paste
- 1 1/2 cups
beef broth
- 1
(14-ounce) can fire-roasted diced tomatoes
- 1
(15-ounce) can pinto beans, drained and rinsed
- 1
small zucchini, diced
- 1
ear of corn, kernels removed (about 1 cup)
Juice of 1/2 lime
Sour cream, chopped fresh cilantro, shredded cheddar cheese, and cornbread, for serving
Directions
- Step 1Heat the olive oil in a large dutch oven over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the beef to a plate using a slotted spoon.
- Step 2Add the onion and bell pepper to the drippings in the pot. Cook over medium heat, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the garlic, jalapeño, chili powder, cumin, oregano, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste and cook until brick red, about 1 minute.
- Step 3Stir in the beef broth, tomatoes, beans, zucchini, corn, and ground beef. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook, stirring occasionally, until the flavors meld, about 20 minutes.
- Step 4Remove the pot from the heat. Stir in the lime juice and salt and pepper to taste. Serve the chili topped with sour cream, cilantro, and cheddar cheese, with cornbread on the side.
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