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GREENSBORO, NC -- Pre-season football is here. High school football and USA TODAY's High School Friday Football Fever is kicking off too, and college football isn't far behind.

How about some game day food (or at least a meal that will help you ease into dinner any night of the week).

The folks at Whole Foods in Greensboro came up with this end of summer chili. It's great for a game night--or any night you want to come home with dinner done for you. It uses North Carolina sweet potatoes, corn, and even a bottle of your favorite summer beer. You have several local brews to choose from. The full recipe and method is below.

Check out the other Whole Foods Recipes this week:

Korean BBQ Lettuce Wraps

Couscous Stuffed Peppers

Sleep-in Steel Cut Oats

End of Summer Garden Chili

recipe by Christine Gillies

serves 4-6

Ingredients:

3 North Carolina sweet potato, diced

1 large white onion, diced

2 carrots, finely chopped

3 ears of non-GMO corn, shucked & removed from husk

2 cloves of garlic

2 yellow squash, chopped

2 zucchini, chopped

2 cups red & green tomatoes, diced

2 carrots, finely chopped

1 jalapeño or serano pepper, minced

2 cans 365 No Salt Added Pinto Beans, drained & rinsed

1 handful basil- chopped

1 bottle of your favorite summer beer, such as Red Oak

salt & pepper

Topping Suggestions:

fresh cilantro/basil

avocado

green onion

sour cream

cheddar cheese

slice jalapeño

Method:

Chop all vegetables and place in a large slow cooker or crock-pot (in the order they are listed) the night before cooking & refrigerate. In the morning, add in the beans, basil, & beer. Season with salt & pepper to taste. Place lid on the pot.

Cook on the LOW setting for 8 hours, or the HIGH setting for 4 hours. The chili will be ready when the sweet potatoes are soft. Serve with your favorite toppings.

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