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As the sun shines brighter and temperatures rise, there’s a natural inclination to embrace meals that reflect the essence of summer. Summer-inspired dishes often highlight fresh, seasonal ingredients that are not only vibrant in color but also bursting with flavor. One such dish that beautifully embodies the spirit of summer is chili. While typically associated with colder months, chili can be a versatile canvas, allowing for a lighter, more refreshing version that still delivers satisfaction.

Slow Cooker Fresh Summer Chili

Dive into summer with a bowl of Summer Fresh Fiesta Chili, a delicious and nutritious take on a classic dish. Perfect for sunny days, this chili combines vibrant vegetables like bell peppers and zucchini with hearty beans and zesty spices. Easy to prepare in a slow cooker, it's ideal for easy meals or entertaining. Enjoy a refreshing burst of flavors that captures the essence of summer, making it a guaranteed hit for gatherings or quiet evenings at home.
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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, with juices)

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 dried oregano

Salt and pepper to taste

Juice of 1 lime

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 set over medium heat, pour in the olive oil. Once shimmering, add the diced onion and cook for about 3-4 minutes until it turns translucent. Stir in the minced garlic and sauté for an additional 1 minute, until the garlic is fragrant and slightly golden.

    Prepare Vegetables: Carefully transfer the sautéed onions and garlic to the slow cooker. In the slow cooker, add the chopped bell peppers, diced zucchini, corn kernels, diced tomatoes along with their juices, black beans, kidney beans, and vegetable broth, ensuring all ingredients are well distributed.

      Season the Chili: Sprinkle the chili powder, ground cumin, smoked paprika, oregano, and a generous pinch of salt and pepper evenly over the vegetable mixture. Using a large spoon, stir everything together until all ingredients are fully combined and coated in spices.

        Slow Cook: Secure the lid on the slow cooker. Set your cooker to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking will allow all the flavors to meld together beautifully.

          Finish with Freshness: After the cooking time is complete, remove the lid and stir in the fresh lime juice. Taste the chili and adjust the seasoning, adding more salt, spices, or lime juice if needed to enhance flavor.

            Serve: Using a ladle, scoop the chili into bowls. Garnish each bowl with a sprinkle of chopped fresh cilantro, avocado slices, and any optional toppings like shredded cheese or a dollop of sour cream for added creaminess.

              Enjoy: Serve the chili hot, pairing it with your favorite sides like crusty bread or crispy tortilla chips for a truly satisfying meal!

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