July 7, 2026
URL: https://www.birdseye.com/recipes/dinner/slow-cooker-summer-vegetable-chili-9680
- Prep time 30 minutes
- Total time 390 minutes
- Servings 8
Ingredients
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PAM® Original No-Stick Cooking Spray
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1 pound ground beef (80% lean)
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1 small onion, chopped
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2 bell peppers, chopped
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1 hot pepper, seeded and chopped (jalapeno, serrano, or Fresno)
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2 cloves garlic, chopped
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1 teaspoon ground ancho chile pepper
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1 can (28 oz each) Hunt's® Crushed Tomatoes
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1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies
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1 can (15 oz each) Rosarita® Premium Whole Pinto Beans, drained and rinsed
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1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained and rinsed
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1 can (8 oz each) Hunt's® Tomato Sauce
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1 tablespoon Worcestershire sauce
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1 large zucchini, cut in bite-sized pieces (3 cups)
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1 cup Birds Eye® Sweet Kernel Corn
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2 tablespoons chopped fresh cilantro
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1 tablespoon chopped fresh chives
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1 cup corn chips
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1 avocado, chopped
Nutrition Information
338 calories, 37g carbs
Directions
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Step one
Spray inside of 4.5-quart slow cooker with cooking spray. Heat a large skillet over medium heat. Add meat to pan and cook until browned and crumbled, about 10 minutes; drain and transfer to slow cooker.
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Step two
Pour onion, peppers, garlic, chili powder, cumin, ancho chili powder, salt, pepper, crushed tomatoes, undrained Ro*Tel, beans and Worcestershire sauce into slow cooker and stir well. Cover and cook on low 4 hours. Stir in zucchini and corn and continue cooking 1 to 2 hours, until zucchini is tender. Serve summer chili with herbs, corn chips and avocado.
Tips
It always seems like hot peppers fresh from your garden pack a little more punch than store bought peppers. If you like your chili really hot, leave the seeds in your peppers and use Ro*Tel® Original or Spicy Tomatoes with Green Chilies