Chick’n Taco Chili
By Monica on October 3rd, 2007
If every meal could be thrown into a crockpot and abandoned for several hours, life would be easier. Despite my affinity for the slow cooker, in the back of my mind I’m always afraid it’s going to burn the house down while it cooks away, unsupervised. Am I the only one?
1 onion, diced
1 15oz. can kidney beans, drained
1 15oz. can black beans, drained
1 15oz. can corn, drained
1 8oz. can tomato sauce
1 bottle of your favorite vegan beer
2 cups chopped tomatoes, fresh or canned
1 4oz. can green chilies
1 package Morningstar Farm Chick’n strips
1 package taco seasoning
Directions: Throw everything into the crockpot and cook on medium/high for 4-5 hours. Top with a dollop of vegan sour cream, soy cheese, tortilla chips, avocado, or your favorite taco fixin’s.
jd says:
This looks soo pretty! And I second that motion regarding your crockpot concerns!
By the way, I looked at your “about” section & wanted to tell you that I spent last summer in the Czech Republic - you’re right, it’s the meat & potatoes capital of the world!
Props for finding a way to veganize your Czech-inspired recipes
October 5th, 2007 at 12:43 pm
mandy says:
You’re not the only one
I only use my crockpot when I am home all day doing other things, or overnight, because I am afraid it will burn the house down.
October 9th, 2007 at 1:12 pm
Monica says:
I’m glad I’m not the only one suffering from crockpot paranoia. I did leave it on once while I went to work - it’s all I could think about all day. Now I do the same thing, leave it on when I’m at home, or overnight, only.
October 9th, 2007 at 1:38 pm