Go Back
As the sun shines brightly and gardens overflow with vibrant produce, there’s no better dish to celebrate the bounty of summer than Hearty Summer Garden Chili. This robust and flavorful chili is not only a feast for the senses but also a versatile dish that can cater to a variety of dietary preferences. Whether you’re a committed carnivore or a dedicated vegetarian, this chili can be adapted to suit your taste while delivering a satisfying meal that warms the soul.

Slow Cooker Fresh Summer Chili

Discover the vibrant flavors of summer with Hearty Summer Garden Chili, a delicious dish that puts your seasonal produce front and center. Packed with fresh vegetables, lean proteins, and aromatic spices, this chili is perfect for any dietary preference—whether you choose meat or go vegetarian. Ideal for family dinners or meal prep, the slow cooker method allows flavors to meld beautifully. Enjoy a comforting bowl that’s both nutritious and satisfying while celebrating the fresh bounty of summer!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground turkey or beef (optional for vegetarian version)

1 medium onion, diced

3 cloves garlic, minced

2 bell peppers (any color), chopped

1 zucchini, diced

1 cup fresh corn (or 1 can if not in season)

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

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

2 cups diced tomatoes (fresh or canned)

1 cup vegetable broth

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

1 avocado, diced (for serving)

Lime wedges (for serving)

Instructions
 

Prep the Ingredients: Start by prepping all your vegetables. Dice the onion, bell peppers, and zucchini, and mince the garlic. If using fresh corn, cut it off the cob.

    Brown the Meat (Optional): If you are using ground turkey or beef, brown it in a skillet over medium heat until it is no longer pink. Drain any excess fat and place the browned meat into the slow cooker.

      Combine Everything in the Slow Cooker: In the slow cooker, add the diced onion, garlic, bell peppers, zucchini, fresh corn, black beans, kidney beans, diced tomatoes, and vegetable broth.

        Season the Chili: Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), and season with salt and pepper. Stir everything together until well combined.

          Slow Cook the Chili: Set your slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.

            Taste and Adjust: About 30 minutes before serving, taste the chili and adjust seasoning as necessary. If you prefer a thicker chili, uncover the slow cooker for the last 30 minutes of cooking.

              Serve and Garnish: Once the chili is ready, ladle it into bowls. Top each bowl with fresh cilantro, diced avocado, and serve with lime wedges on the side for a zesty finish.

                Prep Time: 15 minutes | Total Time: 6-8 hours (dependent on slow cooker setting) | Servings: 6-8 servings