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When it comes to preparing the Slow Cooker Fresh Summer Chili, understanding the cooking times for both low and high settings is crucial to achieving the perfect balance of flavors and textures. If you’re using the low setting, allow your chili to cook for about 6 to 8 hours. This extended cooking time allows the ingredients to meld beautifully, creating a rich and deep flavor profile that is simply irresistible.

Slow Cooker Fresh Summer Chili

Embrace summer with a bowl of Slow Cooker Fresh Summer Chili, the perfect blend of vibrant flavors and nutritious ingredients. This unique twist on traditional chili features fresh vegetables like tomatoes, bell peppers, and zucchini, making it lighter and healthier. With minimal prep and the convenience of slow cooking, you can set it and forget it. Customize your dish with ground turkey or beef, and enjoy the delightful aromas and tastes that bring summer's bounty to your table. Perfect for any occasion!
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Ingredients
  

1 pound ground turkey or beef (for a lighter option, use ground turkey)

1 medium onion, diced

3 cloves garlic, minced

2 medium zucchinis, diced

2 cups fresh corn (about 4 ears, or use frozen if preferred)

1 can (14.5 oz) diced tomatoes with green chilies

2 cups diced fresh tomatoes (about 4 medium)

1 red bell pepper, diced

1 green bell pepper, diced

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional for heat)

Salt and pepper, to taste

1 cup vegetable or chicken broth

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

Fresh cilantro, for garnish

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Sauté the Base: In a skillet over medium heat, add the olive oil. Once hot, add diced onion and garlic. Sauté for about 5 minutes until translucent.

    Brown the Meat (Optional): If using ground turkey or beef, add it to the skillet with the onions and garlic. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.

      Combine Ingredients in Slow Cooker: Transfer the cooked onion, garlic, and meat (if used) to the slow cooker. Then add the diced zucchinis, fresh corn, diced tomatoes (both canned and fresh), red and green bell peppers, chili powder, cumin, smoked paprika, cayenne pepper (if using), and season with salt and pepper.

        Add Liquid: Pour the vegetable or chicken broth over the mixture, and stir to combine everything well.

          Cook: Cover the slow cooker and set it to low heat. Let the chili cook for 6-8 hours, or high heat for 3-4 hours, until the vegetables are tender and the flavors meld together.

            Add Beans: About 30 minutes before serving, add the rinsed black beans to the chili and stir well, allowing them to heat through.

              Serve: Once cooked, ladle the chili into bowls, and top with diced avocado and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 6 servings