German-Style Summer Chili is a hearty, flavorful twist on serbische bohnen soup, made thicker and heartier for a satisfying main course. Packed with ground pork, fresh summer vegetables, and classic German spices, this slow cooker chili is perfect for gatherings or easy weeknight dinners. For a true German experience, serve it with homemade Spätzle on the side!
Ingredients
- 1 lb ground pork
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 2 cups fresh tomatoes, diced (or 1 can diced tomatoes, drained)
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 tbsp tomato paste
- 2 tsp sweet paprika
- 1 tsp smoked paprika (or substitute with hot paprika for extra heat; buy hot paprika on Amazon)
- 1/2 tsp caraway seeds (optional, for a German touch)
- 1/2 tsp dried marjoram or oregano
- 1/2 tsp black pepper
- 1 tsp salt (plus more to taste)
- 2 cups low-sodium chicken or vegetable broth
- 1 tbsp apple cider vinegar
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 1–2 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (if using cornstarch)
Instructions
- Heat olive oil in a skillet over medium heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through. Transfer pork to the slow cooker.
- In the same skillet, add the onion and carrots. Sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute more. Transfer to the slow cooker.
- Add the bell peppers, zucchini, green beans, tomatoes, white beans, kidney beans, tomato paste, sweet paprika, smoked or hot paprika, caraway seeds (if using), marjoram, black pepper, salt, and broth to the slow cooker. Stir well to combine.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the vegetables are tender and the chili is flavorful.
- If you prefer a thicker chili, mix 1–2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the chili during the last 30 minutes of cooking, and let it cook uncovered until thickened.
- Stir in the apple cider vinegar and fresh parsley. Taste and adjust seasoning with more salt or pepper if needed.
- Serve hot, garnished with extra parsley. Enjoy with crusty bread, a dollop of sour cream, or traditional German Spätzle.
Tips & FAQ
- Can I use other meats? Yes, ground beef or turkey work well too.
- How spicy is this? Use hot paprika for more heat, or stick with sweet/smoked for a milder flavor.
- What if I don’t have a slow cooker? Simmer gently on the stovetop for 1–1.5 hours, stirring occasionally.
For more German-inspired recipes, check out our Spätzle recipe!
