Cool weather calls for chili, in this case 3 bean vegetarian chili with homemade southern style cornbread. Added black, red kidney, and garbanzo beans, corn, Chipotle, diced tomatoes, my own seasoning and a can of Hop Dang Diggity IPA to the crock pot for 8 hours, then added Morningstar farms veggie crumbles in the final hour. Spot, hit. 🙂
