Vegan Chili & Cornbread Muffins

Serves 4-6

Chili is one of the easiest dishes to make - I'm always making it. It's perfect for those cold fall & winter nights, plus you can make a big pot of it for pretty cheap and eat it for days. I tend to make mine a little spicier than most, but feel free to omit those steps.

Here's what you'll need for the chili:

• 1 package beefless crumbles ( I use Lightlife )

• 2 cans red kidney beans

• 1 can diced tomatoes

• 32 oz. tomato juice

• chopped onion ( as much or as little as you like)

• 1 green pepper

• 1 jalapeño (with seeds for spice, deseeded for less heat)

• 1 clove garlic

• 1 package of chili seasoning or create your own using various amounts of chili powder, cumin, salt, pepper, cayenne, turmeric etc.

• vegan cheddar shreds ( I like Daiya the best)

• vegan sour cream ( I use Tofutti )

• green onions for garnish

• olive oil

Directions:

In a large pot add some olive oil and sauté the chopped onions and garlic. Add in the green pepper & jalapeño and sauté a few minutes more. Add in the crumbles, red kidney beans and chili packet or spices and combine until fragrant. Add the diced tomatoes and tomato juice and cook on medium heat stirring occasionally. Once hot and seasoned to your liking, remove from heat. Serve in bowls topped with vegan cheddar cheese, vegan sour cream and green onions!

Here's what you'll need for the cornbread muffins:

• Bob's Red Mill cornbread muffin mix

• Egg replacer ( I use Ener-G Egg Replacer)

Directions:

Follow the recipe on the back of the cornbread mix but use the Ener-G Egg replacer instead of egg. Directions for the egg replacer are on the back of the box.