As much as you love your hearty comfort food, the knowledge that bikini season might as well be ages away and your slow cooker, sometimes you just long for a little taste of summer. The sweet tastes of bison and pineapple and warmth of the chili in this two-step dish dreamt up by Louise Hendon, co-founder of Paleo Flourish Magazine will give you the best of both worlds.
Slow Cooker Bison Pineapple Chili
Recipe by Louise Hendon of Paleo Flourish Magazine
Makes 6-8 servings
3 lbs ground bison
½ lb pineapple chunks
2 green bell peppers, deseeded and chopped
1 chili pepper, deseeded and diced
1 yellow squash, diced
1 can (14.5oz) diced tomatoes
2 cans (6oz) tomato paste
4 tablespoons cumin powder
1 tablespoon oregano
Chili powder to taste
Salt to taste
Place all the ingredients into a slow cooker. Mix well.
Set for 8 hours on a low temperature setting.