Slow Cooker Summer Chili

When the sun is shining and the temperatures are rising, the last thing anyone wants to do is spend hours over a hot stove. Enter the Sunny-Day Slow Cooker Summer Chili—a perfect summer dish that brings the warmth of hearty flavors without the hassle of extensive cooking. This recipe takes advantage of the slow cooker’s convenience, allowing you to prepare a satisfying meal while enjoying the great outdoors or catching up on your favorite summer activities.

Beat the heat this summer with Sunny-Day Slow Cooker Summer Chili! This easy, flavorful dish is perfect for busy days, letting you enjoy the outdoors while it simmers away. Customize your chili with lean ground turkey or classic beef, and flavor it with fresh veggies, beans, and spices. Serve it with your favorite toppings and sides for a satisfying meal that’s both nutritious and delicious. Discover the joy of slow cooking and elevate your summer dining experience!

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Ingredients

1 lb ground turkey (or beef for a heartier option)

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

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

1 can (28 oz) diced tomatoes with green chilies

1 cup corn, frozen or fresh

1 medium onion, finely chopped

3 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 jalapeño, seeded and diced (adjust for spice preference)

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

½ tsp salt (to taste)

½ tsp black pepper

1 cup low-sodium vegetable or chicken broth

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Optional toppings: sliced avocado, shredded cheese, sour cream, or tortilla chips

Instructions

Brown the Meat: In a skillet over medium heat, add the ground turkey (or beef). Cook until browned and no longer pink, using a spatula to break it up into small pieces. Drain excess fat, if necessary.

Combine Ingredients: In a slow cooker, combine the cooked meat, black beans, kidney beans, diced tomatoes (with their juices), corn, chopped onion, garlic, bell pepper, jalapeño, chili powder, cumin, smoked paprika, salt, and black pepper.

Add Broth: Pour in the vegetable or chicken broth, stirring to combine all ingredients evenly.

Set the Slow Cooker: Cover the slow cooker with its lid and set it to low heat. Cook for 6-8 hours or on high heat for 3-4 hours until the vegetables are tender and flavors meld together.

Finish with Lime: About 15 minutes before serving, squeeze in the juice of one lime, mixing it into the chili for a bright finish.

Serve: Ladle the chili into bowls and top with fresh cilantro and your choice of optional toppings, such as avocado, cheese, sour cream, or tortilla chips for added texture.

Enjoy: Let the flavors settle for a few minutes before serving. Enjoy your hearty Summer Chili, perfect for warm weather gatherings!

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