First of all, Happy St. Patrick’s Day and Selection Sunday! Is anyone else counting down the hours to 6/5 p.m. CT for the bracket announcements? Go Cyclones !
Congratulations to all teams in the mix for the championship, and congrats to Alex , who was selected by random.org to be the winner of the Applebee’s gift card giveaway ! Alex, I’ll be in touch shortly with your prize.
Don’t worry, the rest of you won’t be going home hungry because I have a delicious, healthy recipe that will please nearly any palate. It’s vegan, yet it’s hearty enough to satisfy meat-and-potatoes fans. Despite including just vegetables and legumes, it’s comfort food at its finest. And this slow cooker meal (read: set it and forget it) is great game day grub—just in time for March Madness!
I scooped up this chili with some Garden of Eatin’ Baked Yellow Tortilla Chips during a Super Bowl party (yes, I’ve been saving this until my blog was back!) and it was a hit. The kidney beans add some hunger-busting protein and the butternut squash lends nice color and texture. I’d never tried tomato juice in chili before, but it worked out wonderfully, especially since the liquid really cooks down over the 8-hour warming period.