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