If you’re craving something cozy but not too heavy, this Spring Veggie Chili is the perfect light chili recipe to welcome warmer weather. We love it all spring and summer long. 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 chili recipes that always turns out great.

Think of this as a lighter, brothier chili that’s loaded with vegetables. You soften onion, red bell pepper, zucchini and celery in olive oil, stir in garlic, adobo sauce from a can of chipotles, chili powder and cumin, then add corn, crushed tomatoes, kidney beans and stock. A little fresh thyme and honey go in for the last simmer, and the whole pot is ready in about an hour.

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—the flavors come together even better 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 (or chicken stock for a boost of flavor)
• 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 lay it 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 jalapeños 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.

Veggie Chili Soup FAQs

Is this veggie chili soup vegan?

Not quite, because of the honey, but it’s an easy fix. Use maple syrup instead of honey, stick with vegetable stock or water (not chicken stock), and skip the Greek yogurt or sour cream on top.

Can I make vegetarian chili soup in a crock pot?

Sure, with one quick step on the stove first. Cook the onion, bell pepper, zucchini, celery, garlic and spices in a skillet so the spices get toasty, then move everything to the slow cooker with the corn, tomatoes, beans, stock and salt. Cook on low for 4 hours, then stir in the thyme and honey before serving.

What beans go in veggie chili soup?

Kidney beans are what I use here, but black beans or pinto beans work just as well. If you want a thicker, heartier pot with a mix of beans, try my Vegetarian Chili. And if black beans are your favorite, my Easy Black Bean Chili is ready in about 30 minutes.

Can you freeze veggie chili soup?

It freezes beautifully for up to 3 months. Let it cool completely, then freeze it without the toppings in airtight containers. Here’s the best way to freeze soups and chilis if you want my step-by-step method.

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