Slow Cooker Fresh Summer Chili

Chili has long been a beloved staple in the realm of comfort food, celebrated for its heartiness and warmth that envelops you with every spoonful. Yet as the sun shines brighter and the days stretch longer, many of us find ourselves yearning for lighter, fresher options that encapsulate the vibrant essence of summer. This is where the Summer Fresh Fiesta Chili comes into play—a lively dish that transforms traditional chili into a refreshing, plant-based delight. This recipe artfully blends the rich textures of beans with the sweetness of corn and a colorful array of seasonal vegetables, creating a dish that is not only easy to prepare but also brimming with nutrients.

Discover the vibrant tastes of summer with Summer Fresh Fiesta Chili, a delightful twist on a classic comfort food. This plant-based recipe combines hearty beans, sweet corn, and a colorful mix of fresh vegetables, all bursting with seasonal flavor. Perfect for family dinners or meal prep, this chili is easy to make and packed with nutrients. Enjoy every spoonful guilt-free, and savor the essence of summer in each bite. Gather around the table and celebrate wholesome cooking!

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Ingredients

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

2 bell peppers (any color), chopped

1 medium zucchini, diced

1 cup corn kernels (fresh or frozen)

2 cups diced tomatoes (canned or fresh)

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

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

2 cups vegetable broth

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon oregano

Salt and pepper to taste

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Optional toppings: shredded cheese, sour cream, diced red onion

Instructions

Sauté Aromatics: In a large skillet over medium heat, add olive oil. Once hot, sauté the diced onion for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.

Prepare Vegetables: Transfer the sautéed onions and garlic into the slow cooker. Add the chopped bell peppers, zucchini, corn, diced tomatoes, black beans, kidney beans, and vegetable broth.

Season the Chili: Sprinkle the chili powder, ground cumin, smoked paprika, oregano, salt, and pepper into the chili mixture. Stir well to combine all the ingredients.

Slow Cook: Cover the slow cooker with its lid and set to cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld beautifully.

Finish with Freshness: Once cooked, stir in the fresh lime juice. Adjust the seasoning if necessary, adding more salt or spices to suit your taste.

Serve: Ladle the chili into bowls and garnish with chopped cilantro and avocado slices. If desired, add shredded cheese and sour cream for extra creaminess.

Enjoy: Serve hot, and enjoy this vibrant summer chili with your favorite side, like crusty bread or tortilla chips!

Prep Time, Total Time, Servings: 15 minutes | 6-8 hours (slow cooking) | 6 servings