meat-free chili and vegan cornbread, the perfect pair!
1/4 cup olive oil
3 cloves garlic, minced
1/2 medium onion, diced
2 fresh, hot chili peppers, like serrano or red hot cherry, finely diced
1 tbsp garlic powder
3 tbsp chili powder (our favorite, McCormick Hot Mexican Chili Powder)
28 oz. can of diced tomatoes
28 oz. can of tomato sauce
2 tsp black pepper
2 tsp salt
15 oz. can of dark red kidney beans, with liquid
15 oz. can of light red kidney beans, with liquid
30 oz. cans of pinto beans, with liquid
2 cups water
1-3 tsp cayenne, depending on desired spiciness
2 packs neat Original, prepared as crumbles
2 neat eggs
1 cup almond milk
1/2 tsp baking soda
6 tbsp vegan butter, melted
1/2 cup sugar
3/4 cup cornmeal
3/4 cup cup flour
In a large pot, sweat garlic, onion, and peppers in olive oil, cook until onions are translucent.
Add all remaining ingredient, except neat..
Bring to a boil and simmer at least 30 minutes or up to 2 hours, the chili will develop more flavor the longer it cooks.
Just before serving, stir in the prepared neat crumbles.
Top with sour cream, cheese, and chopped onion. Have a drink close by!
Mini Vegan Corn Muffins
Preheat oven to 350.
Grease mini muffin tins. In a mixing bowl, stir together prepared neat eggs, milk, baking soda, and melted butter.
Then, add sugar, cornmeal, and flour and mix well. Fill muffin tins ¾ of the way full.
Bake at 350 for about 15 minutes.
Makes 24 mini muffins.
Meat-free chili and vegan cornbread, the perfect pair!