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Even though it’s going to hit 91 degrees here in New Jersey today, I’ve still got ‘fall-fever’.
The kids are back in school, soccer starts on Saturday, my grocery store is brimming with apples, pears, and winter squash, AND I just can’t stop thinking about pumpkins.
But with the fall comes busy schedules, which is why I like to pull out my slow cooker this time of the year. It’s an easy and guaranteed way to ensure that my family has a healthy (and delicious) dinner, even on the busiest of days.
For this recipe all you do is load up your crockpot with the ingredients (I recommend at least a 6-quart slow cooker, I use this one), set it, and forget it!!
When you walk in your house at the end of the day, you will be greeted by a kitchen that embraces you with a warm and delicious aroma. Then all you have to do is pull out your favorite chili topping and enjoy.
Oh! And I promise, the chili is hearty and satisfying enough to satisfy both vegans and meat-eaters alike.