Go Back
What sets the Sun-Kissed Slow Cooker Fresh Summer Chili apart as a summer dish? First and foremost, it's all about the ingredients. Traditional chili often leans heavily on hearty meats and beans, making it a wintertime comfort food. In contrast, this recipe embraces the essence of summer by incorporating vibrant, fresh vegetables that are at their peak during the warmer months. Think of juicy tomatoes, sweet bell peppers, and tender zucchini, all working together to create a dish that feels light yet satisfying.

Slow Cooker Fresh Summer Chili

Embrace the flavors of summer with the Sun-Kissed Slow Cooker Fresh Summer Chili! This vibrant dish combines fresh vegetables like tomatoes, bell peppers, and zucchini, along with lean proteins and hearty beans for a light yet satisfying meal. Perfect for busy days, this easy recipe cooks while you enjoy the outdoors. Packed with nutrients and customizable to fit various diets, it’s a delicious way to celebrate seasonal produce. Ideal for warm evenings with family or friends!
Print Recipe Pin Recipe

Ingredients
  

1 pound ground turkey or chicken (optional for a vegetarian version)

1 large onion, diced

2 cloves garlic, minced

2 bell peppers (any color), diced

2 medium zucchini, diced

1 cup corn kernels (fresh or frozen)

1 can (14.5 oz) diced tomatoes, undrained

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 cup vegetable or chicken broth

2 tablespoons lime juice

Fresh cilantro, for garnish

Avocado slices, for topping (optional)

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Sauté the Base: In a pan over medium heat, add a drizzle of olive oil. Sauté the diced onion and garlic until translucent, about 5 minutes. If using meat, add the ground turkey or chicken and cook until browned. Drain excess fat if necessary.

    Combine Ingredients: Transfer the sautéed mixture to the slow cooker. Add the diced bell peppers, zucchini, corn, diced tomatoes (with juices), black beans, kidney beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.

      Add Liquid: Pour in the vegetable or chicken broth to help the chili cook evenly and keep it moist.

        Stir It Up: Give everything a good stir to ensure all ingredients are well mixed.

          Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours. If possible, stir occasionally for best results.

            Finish with Lime: Once cooking time is complete, stir in the lime juice for a fresh finish.

              Serve and Garnish: Bowl up the chili, garnishing with fresh cilantro, avocado slices, and a dollop of sour cream or Greek yogurt if desired.

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings