The blog has been quiet for a bit while I worked on behind-the-scenes technical issues and dealt with writing deadlines. But now that the holidays are approaching, the kids are returning from college, and I’m still under deadlines, I’m posting one of my favorite fall dinners that everyone loves. A crockpot chili filled with diced tomatoes and black beans. It’s easy to make and feeds a ton of people (including teenagers), especially if you serve it over rice. And, as a bonus, it freezes well so I can make it now and serve it around the holidays when things get really busy.
I hope you enjoy this meal. I love to serve it in front of a fire with hot-from-the-oven cornbread and grated cheese on top!
[mpprecipe-recipe:147]
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