The heat wave has finally broke, hallelujah! In a last ditch effort on Saturday night, we spent the night at my boyfriends parents house for some heat-related relief. We went out for some drinks, woke up in the morning and were pleasantly surprised to wake up to a beautiful Sunday morning, still hot but definitely doable. We came back to our apartment, (of course only after completing our three loads of laundry…for free!) and I was actually able to do a little cleaning and dinner preparation for the coming week.
After doing a lot of Pinterest searching, clean eating reading, and surveying our pantry I decided to string together a few different recipes and try my hand at my very own slow cooker chili. I created this wonderful sweet potato, chicken, bean and corn chili extravaganza that I prepared Sunday and cooked today while I was at work. I’ve been trying to investigate this whole “clean eating” thing and I could be wrong, but I think this recipe is mostly “clean!”
Sweet Potato, Bean, Chicken Chili
- 2 boneless, skinless chicken breasts
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup corn
- 1 small sweet potato, peeled and cubed
- 1 cup black beans, drained and rinsed
- 1/2 cup kidney beans, drained and rinsed
- 1 4-oz can diced green chilies
- 1 8-oz can tomato sauce
- 1/3 cup chicken stock
- 1/2 TBL chili powder
- 1/2 tsp salt
Once cooked, turn off crock pot and use two forks to shred chicken. Incorporate shredded chicken into the chili and serve. We enjoyed this with some delicious bread from a local bakery and topped it with cheese and chives. Enjoy!