Chili and Corn Muffins

After last nights attack of the ants, which ruined my plans for Susan's Thick and Hearty Pinto Bean Chili, http://blog.fatfreevegan.com/nothing was going to stop me today. After a few road blocks, ants again and a store run I was finally able to get started. This recipe is so fun to make. I have never used dried chilies before and had no idea how they would come together. Let me tell you all comes together fine and it is fun to watch these hard, dried, and shriveled up peppers come to life. My first step was to cook up some pinto beans. I so much prefer them over canned. Better taste and no sodium. I followed the recipe as it is written and did not need to add the sugar, which is optional. I forgot to toss in some red pepper flakes or cayenne, but I think it came out wonderful as is. Along with it I made a mixed green salad with tomatoes and Dijon mustard salad dressing and Jalapeno Corn Muffins courtesy of the Vegan Chef. http://veganchef.com I cut the muffin recipe in half and they came out wonderful and spicy.


I encourage everyone to try Susan's chili it is fantastic.

The chili comes out to 2 points per cup on Weight Watchers

Jalapeno Corn Muffins
Chef Beverly Lynn Bennett Veganchef.com

2 T. water
2 t. Ener-G Egg Replacer
1 cup soy milk, rice milk, or other non-dairy milk of choice
1/4 cup safflower oil1 cup unbleached flour1 cup cornmeal
3 T. unbleached cane sugar
1 T. baking powder
1/2 t. salt
1/8 t. cayenne pepper
2 jalapeno peppers, destemmed, deseeded, and diced

Lightly oil (or spray with a light mist of oil) a muffin pan and set aside. In a small bowl, whisk together the water and egg replacer for 1 minute or until very frothy. Add the soy milk and oil, whisk well to combine, and set aside. In a large bowl, place the flour, cornmeal, baking powder, salt, and cayenne pepper, and stir well to combine. Add the wet ingredients to the dry ingredients and stir just enough to mix. Add the jalapenos and lightly fold them into the batter. Fill the prepared muffin cups 1/2 to 2/3 full. Bake at 425 degrees for 15-20 minutes or until lightly browned.

Yield: 12 muffins

These muffins come out to 3 points on Weight Watchers