Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spicy Slow-Cooker Veggie Chili with Summer Squash and Jalapeños

Andrew Hugh Purcell

Servings: 4 to 6

This colorful chili is delicious with sour cream, diced avocados, and warm tortillas or lime-flavored tortilla chips. For less heat, omit the jalapeño.

This recipe is excerpted from Year-Round Slow Cooker.


  • 1⁄4 cup vegetable oil, divided
  • 1-1/2 cups red bell peppers, diced (about 1)
  • 1-1⁄2 cups green bell peppers, diced (about 1)
  • 1/2 cup scallions, white, light green, and some dark green parts, thinly sliced (about 4)
  • 2 Tbs. minced garlic
  • 2 tsp. minced jalapeño (1 small)
  • 2 tsp. kosher salt, divided
  • 5 grinds black pepper
  • 1 tsp. chili powder
  • 4 cups yellow summer squash, diced (about 2)
  • 1 15-oz. can pinto beans, rinsed and drained
  • 1 15-oz. can black beans, rinsed and drained
  • 1⁄4 cup tomato paste
  • 2 Tbs. minced chiles or liquid from a can of chipotle chiles en adobo
  • 2 Tbs. all-purpose flour
  • 1 28-oz. can fire-roasted diced tomatoes, with juice
  • 1 cup low-sodium vegetable stock
  • 3 Tbs. fresh-squeezed, strained lime juice
  • 1⁄2 cup coarsely chopped fresh cilantro leaves
  • Tortilla chips, for serving (optional)
  • Diced avocado, for serving (optional)
  • Sour cream, for serving (optional)


  • Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When warm, add the bell peppers, scallions, garlic, jalapeño, half of the salt, the black pepper, and chili powder, and sauté until the vegetables are softened, about 6 minutes. Add the squash and sauté until slightly softened, another 3 minutes. Transfer to the slow cooker, add the beans, and mix well.
  • Reduce the heat to medium under the sauté pan and add the remaining oil, plus the tomato paste, chiles or chipotle liquid, and flour. Cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to high and add the tomatoes with their juices, the stock, lime juice, and remaining salt. Boil, stirring well, for 2 minutes, and pour into the slow cooker. Cover and cook on low to meld the flavors, 3 to 4 hours. Stir in the cilantro, and serve with the chips, avocado, and sour cream, if desired.

    year-round slow cooker book


To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.


Rate or Review

Reviews (1 review)

  • Violet11 | 10/19/2019

    I have adapted this recipe to make it Whole 30! I omit the flour & the beans. I add cubed sweet potatoes!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.