It’s Crock-Pot season, so I decided to veganize one of favorite warm and cozy slow cooker recipes: Green Chile Chicken Chili, or as it’s sometimes called “White” Chili . I’ve swapped in chickpeas for the chicken, and used canned beans throughout, so, in the end, there really isn’t any good reason why you would even need to use the slow cooker anymore. It’s ready in just over 30 minutes (Take that RR with your EVOO). I guess you could wait all day for this dish, but when it comes together this quickly and easily, why torture yourself? Thrown on some fuzzy socks, and some seasonally appropriate music, and get cooking.

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