If you’re craving something cozy but not too heavy, this Spring Veggie Chili is the perfect light chili recipe to welcome warmer weather—or enjoy any time of year. It’s packed with seasonal vegetables, plant-based protein, and just the right amount of smoky spice from chipotle in adobo sauce.
This is one of my go-to vegetable soups when I want something hearty but not overpowering. It’s somewhere between a chili and a soup. It’s satisfying enough for dinner but light enough to enjoy for lunch, and it gets even better the next day.
I first had a version of this chili soup at the Nordstrom Café in Denver—way back in 2013! I asked the waiter if the chef had any tips, and to my surprise, he came back with a printed copy of the recipe from the head chef himself. I’ve adapted it over the years to work with what’s in my kitchen and what’s in season, and now it’s one of my favorite soups to make when I want something healthy, flavorful, and super easy to pull together.
This veggie chili soup comes together quickly and can be customized with whatever vegetables or beans you have on hand. It’s one of those flexible, clean-out-the-fridge recipes that always turns out great.
Spring Veggie Chili Highlights
- Vegetarian and gluten-free
- Smoky from chipotles, savory, and full of seasonal veggies
- Easy & customizable with whatever’s in your pantry or fridge
- Great for meal prep—flavors deepen overnight
- Freezer-friendly and easy to make ahead
What’s in This Chipotle Vegetable Soup
Here’s what you’ll need to make it:
- Olive oil
- Yellow onion
- Red bell pepper
- Zucchini
- Celery (with leafy tops, if you have them!)
- Garlic
- Chipotle in adobo sauce* (or chipotle powder)
- Chili powder + cumin + red pepper flakes
- Fresh or frozen corn
- Crushed tomatoes
- Kidney beans
- Veggie stock or water
- Fresh thyme + honey
- Sea salt and black pepper to taste
This combo gives you a balance of sweet, smoky, spicy, and savory flavors with every bite. You can use frozen corn, but if it’s in season, fresh corn is absolutely worth it.
Chipotle in Adobo: What It Is & Where to Find It
Chipotle in adobo is one of my favorite secret ingredients to add bold, smoky flavor to soups, stews, and chili. It’s made from smoked and dried jalapeños (chipotle peppers) that are rehydrated and packed in a tangy, slightly sweet tomato-based sauce. The flavor is rich, spicy, and smoky—just a spoonful adds serious depth to any dish.
You’ll find canned chipotle in adobo sauce in the Mexican or Latin foods section of most grocery stores, and it usually costs just $1–2 per can. A little goes a long way.
Pro tip: You won’t use the whole can in one recipe, so freeze the leftovers! Just put the peppers and sauce into a freezer bag, remove the air and seal, then lie flat and freeze. When you need it for another recipe (try my Chipotle Beef Barbacoa), just break off as much as you need. It freezes beautifully.
How to Serve It
Like all good chili recipes, this one is even better with toppings. Here are a few of my favorites:
- Sliced avocado
- Chopped fresh cilantro
- Toasted pumpkin seeds
- A squeeze of lime
- Crushed tortilla chips
- A dollop of plain Greek yogurt or sour cream
Tips for the Best Spring Veggie Chili
- Chop everything first. This soup moves fast once you start cooking—mise en place makes it seamless.
- Don’t skip the chipotle. Chipotles are smoked jalapenos in a sauce called adobo. That little bit of smoky heat transforms the whole pot.
- Use what you have. No zucchini? Try yellow squash. No kidney beans? Use black or pinto beans.
- Double the batch. It freezes beautifully and tastes even better the next day.
- Fresh corn wins. If it’s in season, fresh corn gives this chili an extra pop of sweetness and texture.
Storage & Reheating
Let the soup cool completely, then store it in an airtight container:
- Fridge: Up to 3 days
- Freezer: Up to 3 months
To reheat, warm it gently on the stovetop over low heat to preserve the texture of the vegetables. Avoid microwaving if you can.
Print
Description
This Spring Chili Vegetable Soup is packed with flavor! Based on a Nordstrom cafe recipe, we use zucchini, corn, beans & savory spices for a truly special soup. It’s easy, healthy, and perfect for a veggie-forward lunch or dinner.
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 2 medium zucchini, unpeeled, cut into quarter-moons
- 2 small ribs celery with leafy tops, chopped
- 4 garlic cloves, finely chopped, pressed, or grated
- 2 teaspoons adobo sauce from canned chipotle chiles (or 3/4 tablespoon ground chipotle powder)
- 3/4 tablespoon chili powder (any heat level)
- 1 teaspoon ground cumin
- Pinch of crushed red pepper flakes (optional)
- Kernels from 1 ear of corn (about 2/3 cup)
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 1 (15-ounce) can kidney beans, drained and rinsed
- 3 cups vegetable stock or filtered water
- 1 tablespoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 1/2 tablespoon honey, preferably raw and local
For serving (optional):
- In a large soup pot, heat the olive oil over medium heat. Add the onion, bell pepper, zucchini, and celery. Cook, stirring occasionally, until the vegetables soften and begin to glisten, about 10 minutes.
- Stir in the garlic, adobo sauce (or chipotle powder), chili powder, cumin, and red pepper flakes, if using. Season with black pepper and cook for 2 to 3 minutes more, stirring frequently, until the spices are fragrant and just beginning to toast. Reduce the heat slightly if the garlic begins to brown too quickly.
- Add the corn kernels, crushed tomatoes, kidney beans, stock (or water), and salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, for 10 minutes.
- Stir in the thyme and honey. Simmer for another 10 to 15 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt and pepper, if needed.
- Ladle the soup into bowls and top with any combination of cilantro, avocado, and pumpkin seeds. Serve hot.
Notes
To store, allow the soup to cool completely and store in freezer-safe glass containers in the refrigerator up to 3 days, 3 months in the freezer. Reheat over low heat on the stovetop and avoid the microwave if possible.
You May Also Like
Vegetable Soup Recipe
This vegetable soup recipe is delicious, nourishing, and healing. Use any combination of veggies you like here; aim for about 4-5 cups of chopped veggies in addition to the onion, celery, and carrot. Omit anything that doesn’t look good at the store, is expensive, or you don’t like. You might end up with a “6 or 7 Veggie Soup,” which will still be amazing.
30-Minute Taco Soup Recipe
This Taco Soup Recipe is the perfect solution for busy nights and winter months! It’s easy to make, packed with flavor, and ready in just half an hour.
Easy Turkey Chili Recipe
This easy ground turkey chili recipe can be ready in less than 30 minutes and makes for a flavorful healthy meal any time of the week.
A Great Beef Chili Recipe
This healthy beef chili recipe is on repeat in my house, especially when it’s cool and rainy and we want something hearty and nourishing to fill us up! Ground beef chili can be a wonderfully healthy dish when you use high-quality ingredients and make it at home. Grass-fed beef is loaded with high-quality protein and
Awesome Vegetarian Chili Recipe
This easy vegetarian chili recipe is perfect for weeknights, potlucks, or as part of your meal prep routine. It’s also super flexible! Add extra chopped carrots or peppers (or veggies), or an extra can of beans if you’d like. Top with your favorite chili toppings and you have a perfect meal (with leftovers for days).If you love it, please leave a star rating in the comments below to help other readers in our community.
Easy Black Bean Chili (Ready in 30 Minutes)
This Easy Black Bean Chili is hearty, healthy, and comes together in about 30 minutes. It’s vegetarian, beginner-friendly, and perfect for busy weeknights.
www.elizabethrider.com (Article Sourced Website)
#Spring #Veggie #Chili #Soup #Recipe #Elizabeth #Rider