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When the heat of summer arrives, many of us find ourselves craving meals that are both refreshing and satisfying. Enter Sizzling Summer Chili—a vibrant twist on the classic chili dish that embraces the season's bounty while delivering a comforting and flavorful experience. Unlike the heavy, warming stews often associated with winter, this summer chili captures the essence of fresh produce and lighter ingredients, making it the perfect choice for warm-weather gatherings, family dinners, or a nourishing meal on a busy weeknight.

Slow Cooker Summer Chili

Beat the summer heat with this refreshing Sizzling Summer Chili recipe! This vibrant twist on the classic dish combines fresh produce, lean proteins, and hearty beans for a nutritious and satisfying meal. Perfect for warm-weather gatherings or quick weeknight dinners, this versatile chili can be tailored to various dietary preferences. With a blend of spices and colorful veggies, it offers a delicious taste of summer in every bite. Get ready to impress your family and friends!
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Ingredients
  

1 lb ground turkey or beef

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

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

1 can (14 oz) diced tomatoes, with their juices

1 can (8 oz) tomato sauce

2 cups fresh corn (or one can, drained)

1 medium onion, diced

3 cloves garlic, minced

2 bell peppers, diced (use one red and one green for color contrast)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and black pepper to taste

1 tablespoon olive oil

1 cup chicken or vegetable broth

Optional toppings: Sliced avocado, chopped cilantro, shredded cheese, sour cream, or lime wedges

Instructions
 

Prep the Ingredients: Start by preparing your vegetables. Dice the onion and both bell peppers. Mince the garlic cloves and set aside.

    Sauté the Aromatics: In a large skillet set over medium heat, add the olive oil. Once hot, add the diced onion and bell peppers. Sauté them for about 5 minutes until they're softened. Add the minced garlic and continue cooking for another minute, or until fragrant, stirring frequently.

      Brown the Meat: Move the sautéed vegetables to one side of the skillet and add the ground turkey or beef to the other side. Cook until the meat is well browned, using a spoon to break it apart as it cooks. Season the meat with salt, black pepper, chili powder, ground cumin, smoked paprika, and dried oregano.

        Combine in Slow Cooker: Once the meat is browned, transfer the mixture of cooked meat and vegetables into a slow cooker. Stir in the black beans, kidney beans, diced tomatoes with their juices, tomato sauce, fresh corn, and chicken broth. Mix well to ensure all ingredients are combined evenly.

          Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. If possible, give the chili a stir every couple of hours, although it’s not crucial.

            Adjust Seasoning: About 30 minutes before you plan to serve, taste your chili and make adjustments to the seasoning as needed. You can enhance the flavors with more salt, black pepper, or additional spices according to your preference.

              Serve: Once the cooking time is complete, serve the chili hot. Offer an array of optional toppings like sliced avocado, freshly chopped cilantro, shredded cheese, a dollop of sour cream, and lime wedges for a refreshing kick.

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

                  Indulge in your hearty, flavorful Sizzling Summer Chili, perfect for gatherings, cozy family dinners, or as a make-ahead dish that’s sure to please! Enjoy!