LIVING AND TRAVELLING IN THE VENDÉE

Whilst I’m a very selective fan of the slow cooker, there are some meals that just demand to be prepared that way. This chicken chili is definitely one of them, but I would never cook a lovely Texas Chili Con Carne or Spaghetti sauce in a slow cooker. They demand a thickness that this chicken chili doesn’t really need. So, as the fall/winter season knocks on the kitchen door, this is definitely an easy favorite in our family. The original recipe is not mine, but I have adapted it e.g. to include our Vendéen mogettes, and I have also devised a vegetarian version which I’ll share at a later date. Note: I made this while on holiday, and shopping for ingredients locally, I was lucky to find canned black beans – otherwise I would have made dry black beans first and then rinsed them. The mogettes I had with me …