I know. When you think of chili, you think of sweatshirts and changing leaves and football games and chai lattes and pumpkin ALL THE THINGS, not the middle of summertime. But if you really think about, chili is actually the perfect summer meal! Let me explain.
Think about all the ingredients in chiliโpeppers, tomatoes, onions, fresh herbsโall items that are currently being produced by the literal truckload at your local farm. They are at their most flavorful, most fresh, and most affordable! So of course summer is the perfect time to make chili!
The result is a hearty, yet light, version of the winter classic. The flavors are brilliant and vibrant thanks to the abundance of vine-ripened tomatoes, spicy peppers, and fresh herbs. The use of chicken in place of heavier red meat keeps the soup feeling summer-y while still giving it that stick-to-your-ribs feeling that chili is known for.
And since it is all pulled together in the slow cooker, there is no need to heat up your kitchen by using the stove. Which is always a win in my books in the middle of summer.
Because the broth for the chili is a little bit thinner than the standard heavy chili baseโthis could be considering more of a chili soupโI like to serve mine over a bed of brown rice. The rice soaks up the sauce and adds a nice hearty grain to the mix.
You could also put it over cauliflower rice, quinoa, noodles, or mashed potatoesโor, if you prefer a thicker chili, just use a slotted spoon to serve.
If you are still a little concerned about serving chili in the middle of the summer, all you have to do is serve it alongside a cold frozen margarita. Balance at its finest. Enjoy!
Slow Cooker Summer Chicken Chili
A chili may seem out of place in hot weather, until you remember that all the ingredients are at their peak in the summer. Slow Cooker Summer Chicken Chili is a hearty, yet light, version of the winter classic.
Ingredients
- 8 ounces tomato sauce
- 1 14-ounce can pinto beans, drained and rinsed
- 1 14-ounce can black beans, drained and rinsed
- 10 ounces frozen corn
- 1 medium onion, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeds removed, finely diced (plus more if you like more of a kick)
- 2 pounds fresh tomatoes, roughly chopped
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon oregano
- Salt and pepper, to taste
- 2 large, boneless, skinless chicken breasts (about 1 pound total)
- Cooked brown rice, for serving
- Shredded cheese, sour cream, cilantro, and other chili toppings, for serving
Instructions
- Combine tomato sauce, pinto beans, black beans, corn, onion, bell pepper, garlic, jalapeno, tomatoes, chili powder, cumin, oregano, salt, and pepper in the basin of a large slow cooker. Place chicken breasts on top and close slow cooker.
- Cook on high for 4-6 hours or low for 8-10. Thirty minutes before serving, remove chicken and shred using two forks. Return to chili and stir well.
- Spoon chili over cooked brown rice, and top with your favorite chili toppings.
Notes
You could also serve the chili over cauliflower rice, quinoa, noodles, or mashed potatoesโor, if you prefer a thicker chili, just use a slotted spoon to serve.
Nutrition Information:
Yield: 8 Serving Size: 1 servingAmount Per Serving: Calories: 364Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 844mgCarbohydrates: 48gFiber: 9gSugar: 8gProtein: 26g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Hi!
I want to try this recipe but my daughter is vegetarian. If I do it without the chicken, how long should I cook it in the slow cooker?
Thanks!
Irene
Hi, Irene! If youโd like to make this vegetarian, weโd recommend adding more beans and keeping the cook time the same. Let us know how it turns out for you!
Thank you!
This recipe is delicious! Weโve made it five times this summer already, it just seems to be the perfect summer blend. Itโs variable too; I double the chicken to two pounds and use boneless skinless thighs. Once, our shopper bought a poblano instead of a jalapeรฑo and weโve been using poblano ever since in this recipe. We just add the extra heat with hot sauce before serving.
Chili or other spicy ingredients are not so bad for hot summer days. It makes you sweat but this is good for your health. Anyway great and delicious looking meal.
Oh wow, this looks great. Chilli is something I love about winter โ having a summer-appropriate recipe is wonderful. Iโll definitely be putting extra jalapeรฑo in mine!
Thanks for the article. I had to learn a new dish for the family.
This chili is in my slow cooker as we speak and smells delicious! I canโt wait to have some tonight!! Thanks for the recipe, enjoying the blog!
Love this summer chili! I will be linking back to is today ๐
Thanks! Glad you liked it. ๐
Now Iโm wanting some chili..this looks fabulous, Cassie..and with the temps weโre having now, it would be perfectโฆ
Definitely perfect for this weather!