Great Vegan Chili and Disappointing Vegan White Corn Flax Muffins

Since moving to California, I’ve barely pulled out the slow cooker. To me, crockpot meals are for cold, winter days when there is snow or at least a decent threat of snow. This happened semi-frequently in Washington state but here in California? Not so much.

When I decided to make chili, I planned to do it on the stovetop until I suddenly remembered that we have a slow cooker and I should make use of it! Nevermind the fact that it’s sunny and 77° outside. I love how easy it is to throw all of the ingredients in a slow cooker, poke at it a few times throughout the day, go for a run in the late afternoon, and come home to perfectly cooked dinner waiting for me after my run.

I also went out on a limb and tried making some vegan white corn flax muffins. They were rather disappointing. So much so that I’m not even going to bother posting the recipe here, but we can at least look at them in the photo and appreciate how I tried to make them heart-shaped for Valentine’s Day (thank you Pinterest).

The chili, however, was a different story. It was delicious! Since I made a giant pot of it, there is plenty for lunch leftovers today. In my recipe below, keep in mind that the ingredient amounts are approximate. I didn’t really measure much. Feel free to adapt and modify to your preferences!