Vegetarian Chili and Vegan Corn Muffins
Mmm I love nothing more than warm and hearty meals as the weather starts to turn. One of my favorites is chili! Especially with all the Octoberfest beer out in the stores now! MMmmmm. The recipes below or obviously veg. but the chili could just as easily be made with ground beef and a few less beans. The corn muffins are delicious and I bet no one would even know they were vegan if you didn’t tell them.
Corn Muffins
1 1/2 teaspoons egg replacer (dry)
2 tablespoons water
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
2 tablespoons vegetable oil
7/8 Soy Milk
1/8 Lemon Juice
1/2 teaspoon salt
1. Preheat oven to 450 degrees F. Grease muffin tin.
2. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and Milk/Lemon Juice; stir until smooth. Spoon batter into muffin tins.
3. Bake for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Chili:
4 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can diced tomatoes with juice
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle beer
1 Orange Bell Pepper – chopped
3 tablespoons chili powder
1 tablespoon mustard powder
1 teaspoon dried oregano
freshly ground black pepper
2 teaspoon ground cumin
1 teaspoon hot pepper sauce (or less if you want)
1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can Dk. kidney beans, drained and rinsed
Frozen Corn- amount is up to you.
2 cups shredded Cheddar cheese
1 sliced Avacado
1. In a big pot, saute garlic in oil.
2. Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, kidney beans, bell pepper and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes. Top each serving with cheese and avacado (if you’d like).
Have you ever tried mixing a little ground flax seed with some water (1:2 ratio) and letting it sit for a little bit, and using that as an egg substitute? I read about it on the interwebs but haven’t tried it yet.
Hmmm I haven’t tried that yet. I think I have heard of that before too. Ill have to read about it and then try it one of these days.
Holy cow this looks delish! And I’m so excited you put cumin in veggie chilli. I do to and it’s sooooo good. Yay for fall!
This sounds awesome. I’m totally trying this, thanks for the recipe!
Can’t wait to try this, thanks!!
My friend actually made veggie chili for a cookout & I liked it way better than meat chili! I’ll have to add avocado next time I make it – that looks yummy.
Also, where did you get your bowls? I love the shape.
This looks so good! I love chili with lots of veggies, not the kind with just tons of meat and spaghetti like how they serve down in these parts. I’ll definitely try it soon.
Also, this picture is perfect. Like out of a magazine! Could you or Kev give any food photography tips? I get so flustered trying to take photos indoors in my dark condo. I use a Canon 10 D, and I’m just now starting to figure out the manual settings. Without flash, all of my food photos come out grainy with an orange tint.
yummy! that looks amazing!
oh man, you just made my stomach rumble! I’m predicting this will be on the table tomorrow night!
sounds awesome, jen! veggie chili is one of my faves, too. and i’m a cornbread junkie. i’m definitely going to give this recipe a try!
Yum! Thanks for the recipes. I love the fall and all the good food that becomes available. I’m so excited for soups and stews!
ive been on the hunt for a good vegan corn muffin recipe. this one is good? are they dense and moist or kinda more like a real muffin texture? i was gonna say we should make them for thanksgiving but it just occurred to me that i wont be around. bumtown.
Johanna,
I’m glad you like this photo, Thanks! The best advice I could give is to get a few speedlites (off camera flashes). Its really hard to have full control of your subject if your only using ambient light. Your shots are most likely coming out grainy and tinted orange because your ISO is set too high and your white balance is off. However, if you shooting in a dark room, your ISO will have to be high in order to get a proper exposure. This is why you need a stronger light source. Using controlled lighting is tough at first but super beneficial to know.
Good luck
Oh, I see. I will look into that. My condo is pretty dark by the time I’m ready to photograph, so set the ISO pretty high so it’s not blurry. I’m just figuring this out, so your advice is very helpful. Thanks a lot!