April 27, 2024

Slow Cooker Summer Vegetable Chili

Name: Slow Cooker Summer Vegetable Chili
Prep time: 30 min
Total time: 345 min
Yield: 8
Ingredients: PAM® Original No-Stick Cooking Spray; 1 lb (500 g) ground beef (80% lean); 2 bell peppers (any colour), chopped; 2 cans (398 mL) Hunt’s® Early Harvest Heirloom Crushed Tomatoes; 1 can (398 mL) black beans, drained and rinsed; 1 hot chile pepper, seeded and chopped (such as jalapeño, serrano or Fresno); 1 can (284 mL) Ro*Tel® Mild Diced Tomatoes & Green Chilies; 1 small onion, chopped; 1 can (398 mL) pinto beans, drained and rinsed; 1 can (213 mL) Hunt’s® Tomato Sauce Original; 2 cloves garlic, chopped; 1 tbsp (15 mL) Worcestershire sauce; 2 tsp (10 g) chili powder; 1 tsp (5 g) ground ancho chile pepper; 1 tsp (5 g) ground cumin; 1 tsp (5 g) salt; 1/2 tsp (2 g) freshly ground black pepper; 1 large zucchini, cut into bite-size pieces (about 3 cups/384 g); 1 cup (250 mL) corn niblets; 2 tbsp (16 g) chopped cilantro; 1 tbsp (8 g) chopped fresh chives; 1 cup (128 g) corn chips; 1 avocado, peeled, halved, pitted and chopped

30

Prep Time Minutes
345
Total Time Minutes
23
Number of Ingredients
8
Servings

Tags:

Hunt’s,
PAM,
Soup/Chili/Stew,
Slow Cooker,
Over 45 min

Ingredients

PAM® Original No-Stick Cooking Spray
1 lb (500 g) ground beef (80% lean)
2 bell peppers (any colour), chopped
2 cans (398 mL) Hunt’s® Early Harvest Heirloom Crushed Tomatoes
1 can (398 mL) black beans, drained and rinsed
1 hot chile pepper, seeded and chopped (such as jalapeño, serrano or Fresno)
1 can (284 mL) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 small onion, chopped
1 can (398 mL) pinto beans, drained and rinsed
1 can (213 mL) Hunt’s® Tomato Sauce Original
2 cloves garlic, chopped
1 tbsp (15 mL) Worcestershire sauce
2 tsp (10 g) chili powder
1 tsp (5 g) ground ancho chile pepper
1 tsp (5 g) ground cumin
1 tsp (5 g) salt
1/2 tsp (2 g) freshly ground black pepper
1 large zucchini, cut into bite-size pieces (about 3 cups/384 g)
1 cup (250 mL) corn niblets
2 tbsp (16 g) chopped cilantro
1 tbsp (8 g) chopped fresh chives
1 cup (128 g) corn chips
1 avocado, peeled, halved, pitted and chopped

Directions

View photos

Step one

Spray inside of 4.5-quart (4.25 L) slow cooker with cooking spray.
Step two

In large skillet set over medium heat, add beef and cook, stirring occasionally and breaking up beef, for 10 minutes or until browned and crumbled. Drain and transfer to slow cooker.
Step three

Add bell peppers, crushed tomatoes, black beans, chile pepper, diced tomatoes, onion, pinto beans, tomato sauce, garlic, Worcestershire sauce, chili powder, ground ancho chile pepper, cumin, salt and pepper to slow cooker; stir until combined. Cover and cook on low, stirring occasionally, for 4 hours. Stir in zucchini and corn and cook, stirring occasionally, for 1 to 2 hours or until zucchini is tender.
Step four

Serve summer chili with cilantro, chives, corn chips and avocado.

Tips

It always seems like hot chile peppers fresh from your garden pack a little more punch than store-bought peppers. If you like your chili hot, leave the seeds in your peppers and use Ro*Tel® Original or Spicy Tomatoes with Green Chilies.