Meatless Friday: Chili and Corn Muffins

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Meatless Fridays at CatholicMom.com

I had a seedless English cucumber in the fridge that I had hoped to turn into tzatziki and make some “suddenly pita” along the lines of the delicious Suddenly Naan. However, we had snow all day long. Pita and cold food just wasn’t gonna cut it. We needed hot comfort food.

That brings me to chili and corn muffins, of course.

Slowcooker Vegan Chili

Prep time: 5 minutes

  • 1 15oz can of black beans, drained and rinsed
  • 1 28oz can of crushed tomatoes
  • 1 c chopped celery
  • 1 onion, finely diced
  • 1/4 c red wine, beer, or vegetable stock
  • 2 T minced garlic
  • 2 tsp chili powder (use something spicier for more kick, but we’re feeding kids here)
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp dried parsley
  • 2 bay leaves

Dump it all in your slow cooker, turn to low, then walk away for at least 4 hours, as many as 10.

Remove bay leaves before serving with some of these lovelies:

Microwave Vegan Corn Muffins

Prep time: 5 minutes; Cook time: 10-12 minutes

  • 1 T ground flaxseed + 3 T water, whisked together and set aside
  • 2/3 c flour
  • 1/2 c cornmeal
  • 2 T white sugar
  • 1 T baking powder
  • 1/4 tsp salt
  • 1/3 c rice milk
  • 1 T oil

Mix flour, cornmeal, sugar, baking powder and salt in a bowl. Pour milk and oil into the bowl where you’ve premixed your flaxseed and water. Add wet to dry, stirring just until all ingredients are moistened. Spray a microwave-safe muffin pan (ours is silicone) with cooking spray. Fill each muffin cup half full and microwave on high for 2 minutes. Remove from pan and cool on a rack IMMEDIATELY (or else you end up with gummy muffins, speaking from experience). Repeat until all batter is used.

This recipe usually makes about 18 muffins. If you only have one micr0-safe muffin pan, you’ll be wiping the cups clean with a dry cloth and re-spraying them between batches. If you’re anti-cooking spray, I don’t know if rubbing the cups with oil will work. Get back to me if it does?

This usually makes about 18 muffins. What we don’t eat I freeze and use with breakfasts.

Copyright 2014 Erin McCole Cupp

photo credit: harald walker via photopin cc

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About Author

Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to CatholicMom.com and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find her books and other projects at her website.

3 Comments

  1. Why is it that I never think to make meatless chili? I’m sure I’d love it! Trying this one soon, probably with many-colored beans (I love mixing up beans.) Chili is such a portable lunch, too. Great idea!

  2. Pingback: Meatless Friday: Warm Winter Favorites | CatholicMom.com - Celebrating Catholic Motherhood

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