While the summer heat often makes us go for lighter foods, that doesn’t mean we don’t still want chili—so we made a lighter, brighter version. Equally perfect for a casual summer supper at home as it is for fueling a cookout or tailgate, these chili bowls are loaded up with vibrant veggies. To keep this tasty entree quick and simple, we use canned chili as a base, then dress it up with grilled corn and zucchini, black beans, fresh avocado slices, cilantro, queso fresco, and a handful of corn chips for good measure. Serve with lime wedges and you have a summer hit on your hands. While this recipes is especially convenient for when you want a tasty bowl chili, but don’t necessarily want to eat off of a huge batch of it for days, the recipe is easily multiplied to accommodate larger crowds.  

Karen Rankin
Recipe by MyRecipes April 2017

Gallery

Daniel Agee; Food Styling: Karen Rankin; Prop Styling: Audrey Davis

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 2 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat chili according to package directions. Keep warm.

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  • Preheat grill to high (450°F to 550°F) or grill pan over high. Rub corn and zucchini evenly with oil; sprinkle with salt and pepper. Grill corn and zucchini, uncovered, turning often, until corn is charred and zucchini is tender-crisp and charred, 4 to 5 minutes. Transfer to a plate, and let stand until cool enough to handle. Cut corn kernels from cob; discard cob. Roughly chop zucchini.

  • Divide chili evenly between 2 shallow bowls. Top each evenly with corn, zucchini, black beans, avocado, bell pepper, scallions, cilantro, queso fresco, and chips. Garnish with lime wedges.

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