Monday, October 29, 2012
This recipe comes from The Vegan Slow Cooker by Kathy Hester. Really simple. I didn't use black beans because I'm all out; instead I used extra pintos. Didn't have any kidney beans either, so I used cannelloni beans. And Texas Pete hot sauce instead of Tabasco. But, other than those substitutions, I made the recipe as is. On high, it's 11:13 now; the chili should be done before 3:30 PM if the power doesn't go out before then. I guess we'll see what Ms. Sandy is going to do.