I have been wanting to make this recipe Robin Roberston's Fresh from the Vegetarian Slow Cooker cookbook for a long time. I know the point of a slow cooker is to help when you don't have time to cook, but I haven't even had time to throw this stuff in a slow cooker!
I finally made it, and added some kidney beans in addition to the Navy beans and hominy. I topped the warm, spicy chili with fresh slices of avocado and made vegan corn bread on the side.
The cornbread recipe came from the back of the package of Arrowhead Mills Organic Yellow Corn Meal. Super easy.
If you want the recipes, go buy this book because it is amazing, and maybe pick up some of that corn meal.
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