Sweet corn summer chili

Sweet corn summer chili

Jun 26 2021


30 mn

Serves 6

I cooked a vegan dish alongside a lot of fun people for an environmental foundation ( H.O.W- Habits Of Waste) the other day and it was so much fun. Beyond that it was so delicious and so easy to prepare. It was full of colors and nutrients and my family devoured the entire thing!


  • 3 cups of fresh corn
  • 1 16 oz can of tomatoes
  • 2 cans of beans (I used black and pinto beans)
  • 1 medium yellow onion
  • 2 carrots, chopped
  • 2 summer squash (or zucchini)
  • 2 cups of veggie stock
  • 2 bell peppers
  • 1 tsp of paprika
  • 1 tsp of cumin
  • 1/2 tsp of smoked paprika
  • 1 tbsp of maple syrup
  • 1 tbsp of soy sauce (or tamari)
  • 2-3 garlic cloves
  • 2-3 tbsp of avocado oil
  • Salt and pepper to taste
  • Toppings: avocado, tortilla chips, cheese, sour cream,....


Wash and prep all your veggies before you start. Mince the onion, cut the carrot in small pieces, wash and cut the squash and bell pepper in small to medium squares. Try to have more or less the same sizes for the cut veggies so they will cook evenly.

In a large pot heat up the oil. Toss is the onion and carrot and cook them for 2-3 minutes. Crush the garlic and add to the onions with the spices and stir for a little bit. Add in the squash, bell pepper some salt and pepper and stir so everything is evenly coated. Pour in the tomatoes, stock and beans, corn as well as the maple syrup and soy sauce. Simmer for a good 20 minutes. This is the kind of dish that always taste better the next day, so you understand that the longer it simmers and thickens the more the flavors will combine.

After 20 minutes, taste and adapt the seasoning. Serve and add all the delicious toppings you want. I like adding avocado and dipping some tortilla chips in there.

BTW, if you have extra, feel free to freeze for another day.


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