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As the culinary world embraces the convenience of slow cooking, home cooks are increasingly looking for ways to create hearty, flavorful dishes without spending hours in the kitchen. The allure of slow cooker recipes lies not only in their simplicity but also in their ability to meld flavors beautifully over time. For those warm summer days when you want a comforting meal without heating up the kitchen, the Slow Cooker Fresh Summer Chili stands out as a nutritious and vibrant option that captures the essence of the season.

Slow Cooker Fresh Summer Chili

Discover the joy of summer cooking with a delicious twist on a classic dish! This Slow Cooker Fresh Summer Chili is loaded with seasonal vegetables like bell peppers, zucchini, and corn, making it nutritious and vibrant. Perfect for those warm days when you want comfort without the heat of a stove, this easy recipe lets flavors meld beautifully over time. Ideal for gatherings or meal prep, it's a healthy, satisfying way to celebrate summer's bounty. Enjoy a rich and hearty meal with minimal fuss!
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Ingredients
  

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 zucchini, diced

1 cup corn kernels (fresh or frozen)

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

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

1 can (14.5 oz) diced tomatoes, with juice

1 cup vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Optional toppings: avocado, sour cream, shredded cheese

Instructions
 

Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

    Combine in Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker. Add the diced red and yellow bell peppers, zucchini, corn, black beans, kidney beans, diced tomatoes (with juice), and vegetable broth.

      Season the Chili: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together well until the ingredients are evenly coated with the spices.

        Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The vegetables should be tender, and the flavors well combined.

          Finishing Touches: Once cooked, stir in the fresh lime juice to brighten the flavors. Adjust the seasoning with more salt and pepper if desired.

            Serve: Ladle the chili into bowls and garnish with fresh cilantro and your choice of optional toppings like avocado slices, a dollop of sour cream, or a sprinkle of shredded cheese.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings