Yes, Chili in the Summer…

Some think of “slow cooker” aka “crock-pot” cooking as a winter kind of thing, but I’d have to disagree.  Who doesn’t want to throw a bunch of ingredients in a container and have dinner ready in 6-8 hours?  Plus, you don’t have to heat up the house by turning on the oven.  Efficient?  I’d say so.

Below is a Chili recipe but it’s slightly different and “lighter” tasting because of the sweet potatoes that are used.

Sweet Potato Chili

Ingredients

2 big sweet potatoes, peeled and cut into 2 inch chunks

2 big garlic cloves, minced

1 (15 ounce) can red kidney beans, drained and rinsed

1 green or red bell pepper, seeded and chopped

1 (14.5 ounce) diced tomatoes (I used Hunts Diced No Salt Added, Basil, Garlic and Oregano)

1-tablespoon chili powder

1 teaspoon smoked (or regular) paprika

½ teaspoon sea salt

1 and ½ cups of water

Directions

Use a 5-6 quart slow cooker.  Peel and chunk the sweet potatoes and add to the pot.  Follow with the peppers, can of tomatoes, the beans, garlic and seasonings.  Pour in the water.  Cover and cook on low for 6-8 hours.

Such great flavor and so healthy for you! 

Recipe from crockpot365.blogspot.co.uk

*I’ve revised it.