Full disclosure: this recipe was taken almost directly from Stephanie over at A Year of CrockPotting. I was a little skeptical at first – it was the the first chili I made that not only had no meat, but also had no chili powder. The result was fantastic, though, and the only chili I know of that truly only takes 5 minutes of prep time.
Tonight, I’m blogging about a delightful vegetable pasta Kim made for dinner. It’s Kim’s doing, so the recipe is in Kim style:
It wasn’t until a few months ago that I realized how easy enchiladas can be, and made my favorite “eating out” food into one of my favorite “eating in” foods. There are just four simple elements to enchiladas: sauce, filling, tortillas, and cheese. Each of these elements have numerous options, so every time you make enchiladas it can be like a brand new dish. This meal can also be very cheap – today we used leftover tortillas and beans from a meal out, and an inexpensive store-brand salsa. Here is our super-simple take on the dish.
The Simple Days 