Summer Vegetable Quinoa Chili is filled with zucchini, tomatoes, summer squash, and fresh basil and is the perfect way to transition from summer to fall!
I’m sure the die-hard summer lovers are going to hate me for saying this but – GAHHH I can’t wait for fall! Autumn is, without a doubt, my absolute favorite season. Sure, I love summer. I actually really like hot weather, I love patio happy hours, a (kind of) blooming garden, ice cream, and weekly trips to the farmers market.
BUT there’s just something about that crisp air, cozy sweaters, and a big pot of chili that gets me every time when September rolls around.
So, to transition us all from the produce-filled summer months to soup season, I made a summer veggie quinoa chili filled with all of my favorite summer produce – tomatoes, zucchini, summer squash, basil, and corn. I also added some beans and quinoa to bulk it up.
Of course, this recipe is definitely modifiable depending on your favorite produce, too. If you have an eggplant begging to be used before it goes bad, chop it up and throw it in! Is your pepper plant overflowing? That would add some great flavor, too. Now that my kale plant isn’t being invaded by caterpillar worms, I would probably throw a decent amount of that in, too.
To top off the chili, I kept things lighter and just put a spoonful of Greek yogurt, but you could definitely load it up with cheese too. Oh and a handful of fresh basil to really soak up those flavors of summer.