Chili Cornbread Muffins




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 tbsp of Better than bouillon vegetable base seasoning

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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