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Grilled Vegetable Chili

Get started on your celebrations for the summer and create this healthful grilled vegetable chili for your family or guests.

Course Main Dish - Labor Day
Cuisine American
Servings 6
Author Mary Papoulias-Platis


  • 1 pound red kidney beans, canned, drained and rinsed
  • 2 ears or corn, washed and cleaned (1/2 cup for garnish)
  • 2 zucchini, halved and quartered
  • 2 large tomatoes, halved
  • 2 green peppers, halved
  • 1 large sweet potato, peeled, sliced in round 1/4-inch thick
  • 2 carrots, peeled and halved lengthwise
  • 2 garlic bulbs, save one for garnish
  • 1 red onion, peeled and halved
  • 1-2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 1 28 oz. can of tomatoes
  • 1 8 oz. can of tomato sauce
  • 4 cups of water
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 2 teaspoons or more of salt
  • 1/2 teaspoon or more of pepper
  • 1 box of cherry tomatoes for garnish


  1. Set the grill on medium heat.
  2. Prepare the vegetables for the grill. Wrap foil around the garlic bulbs for the grill.
  3. Place a vegetable grill or foil on your grill, and place all the vegetables on to cook.
  4. Drizzle with olive oil. Grill until vegetables are half-way cooked, around 15-20 minutes.
  5. Placed cooked vegetables on a sheet tray, allowing time for the rest of vegetables to cook.
  6. Roughly chop all of the vegetables. Peel the skin off of the tomatoes.
  7. Heat oil in a Dutch oven over medium heat. Add diced onion, and cook until softened.
  8. Add the spices, and cook for 1 minute.
  9. Squeeze one garlic bulb into the mixture and cook for an additional minute.
  10. Add the water, whole tomatoes (canned), and the tomato sauce, salt and pepper.

  11. Add the vegetables, all but the red onion, one garlic bulb and the cherry tomatoes.
  12. Stir and bring to a boil. Reduce heat and simmer for 30 -45 minutes until vegetables are cooked to desired doneness. (Check the potatoes, they take the longest to cook.)
  13. Top each bowl with one fresh cherry tomato halved, grilled corn, and thinly sliced grilled red onion.