Go Back
Embrace the flavors of summer with our delightful Summer Sunshine Chili. This vibrant and hearty dish combines lean ground turkey or chicken with a medley of beans, fresh vegetables, and zesty spices, creating a nutritious meal that’s perfect for warm-weather gatherings. Whether you're hosting a backyard barbecue or seeking a satisfying weeknight dinner, this chili is sure to please everyone at the table.

Slow Cooker Fresh Summer Recipes Chili

Discover the joy of summer flavors with our Summer Sunshine Chili! This bright and hearty dish features lean ground turkey or chicken, a medley of beans, fresh veggies, and zesty spices, perfect for any warm-weather gathering. Enjoy the light yet filling experience that showcases seasonal produce, making it a nutritious choice for both barbecues and weeknight dinners. Easy to prepare and packed with flavor, this chili is a must-try for anyone looking to savor summer in every bite!
Print Recipe Pin Recipe

Ingredients
  

1 pound ground turkey or chicken

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

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

1 can (14.5 oz) diced tomatoes with green chilies

1 cup corn kernels (fresh or frozen)

1 medium red bell pepper, diced

1 medium yellow onion, diced

2 cloves garlic, minced

2 cups vegetable broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon paprika

1 teaspoon smoked paprika

Salt and black pepper, to taste

Juice of 1 fresh lime

Fresh cilantro, chopped (for garnish)

Sliced avocado (for serving)

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

Brown the Meat: In a large skillet over medium heat, add the ground turkey or chicken. Cook the meat until it is browned and fully cooked, breaking it apart with a wooden spoon as it cooks. This process should take about 5-7 minutes. If necessary, drain any excess fat, then set the meat aside.

    Combine Ingredients in Slow Cooker: In a slow cooker, combine the rinsed black beans, kidney beans, diced tomatoes with green chilies, corn kernels, diced red bell pepper, diced onion, minced garlic, and the previously cooked ground meat.

      Add Broth and Seasoning: Pour the vegetable broth over the combined ingredients in the slow cooker. Sprinkle in the chili powder, ground cumin, paprika, smoked paprika, salt, and black pepper. Stir everything together until the mixture is evenly combined.

        Cook: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking will allow the flavors to meld beautifully.

          Finishing Touches: About 15 minutes before you're ready to serve, stir in the lime juice. Taste the chili and adjust the seasoning with additional salt and pepper if needed.

            Serve: Once cooking is complete, ladle the steaming chili into serving bowls. Garnish each bowl with a sprinkle of fresh chopped cilantro, a few slices of avocado, and a dollop of sour cream or Greek yogurt if desired.

              Accompaniments: Serve the chili hot alongside your favorite cornbread or crispy tortilla chips for a delightful summer meal!

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