November 02, 2008

Slow-Cooker Chili with Cornbread


Saturday was chili night! The chili was based on the 'Sweet Potato Chili with Chipotle' (or something like that) from Fresh From the Vegetarian Slow Cooker (I added black beans and tvp crumbles), the cornbread is 'Skillet Corn Bread' from Veganomicon, and the sour cream is Tofutii brand. It was as good as it looked!!

12 comments:

miss v said...

chili and cornbread... 'tis the season!

Tami (Vegan Appetite) said...

There's nothing like that combo! Looks wonderful!

Vegetation said...

Mmmm your chilli looks amazing and is making me hungry!

tofufreak said...

yumyumyumyumyum!!!! that looks great :D

jessy said...

ooooo! it looks so awesome! that's some hearty chili, indeed! yay!

VeganView said...

Oooh I can't think of anything that would look better then this on a chilly day! Just perfect!

T said...

Oooh, I think you just inspired my dinner tonight!

Sprocketboy said...

This looks excellent! Now that the cold weather is here I usually make lots of vegan black bean chili but this looks great too!

mad about udon said...

Wow!! This looks phenomenal! I feel like I've been transported to Texas.

theliberalvegan said...

You got a love chili this time of the year, yours looks delish!

Rural Vegan said...

It is definitely chili season and yours looks fabulous, especially with fresh cornbread!

Joanna said...

that cornbread looks so good!!! i've been picking my favorite recipes from vcon to try out and that's one of them.

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