Chili and cornbread make the perfect pair. So when using store bought cornbread, to create a perfect muffin pillow for your hearty chili, it creates magic. So easy, so delicious.
(This recipe makes 12 medium-large muffins, cut recipe in half if you only want to make 6)
Ingredients
1/2 onion, diced
12oz of vegan ground meat
14 oz can of chili beans, drained
10oz can of diced tomatoes and green chilies
14oz can of crushed tomatoes
1 tsp garlic powder and black pepper
1/2 tsp of cumin and chili powder
2 cans of Pillsbury cornbread swirls
1/4 cup of nutritional yeast
1/4 cup of shredded white vegan cheese
Vegan Sour Cream and chopped chives for serving
Vegetable Oil
Directions
In a large pan sauté your onion in a little oil over medium high heat
Cook for 5 minutes
Crumble in your Vegan ground meat
Cook until browned
Add in your chili beans, diced tomatoes and chilies, crushed tomatoes
Mix well
Add in your seasonings
Cook for 5 minutes
Stir in your nutritional yeast and cheese
Turn off heat
Let cool
Grease your muffin pan
Preheat oven to 375
Remove swirls from package
Roll out with rolling pin to form discs
Place discs in muffin pan to form a cup
Fill cups with spoonful's of chili
Bake in oven for 15 minutes
Remove once crust is golden
Let cool 5 minutes
Remove muffins from pan
Top with a spoonful of vegan sour cream and chopped chives
Serve and enjoy!
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