Step 1

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.

Step 2

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.