What’s for Dinner Tonight? Vegetarian Chili & Cheese Corn Bread Muffins

Hey KS Fans,

Things on our Healthy exchange recipe group are heating up fast – a lot of credit has to go to our good KS friend Leah Topas – who has posted some really delicious recipes.

Here is what she is having for dinner tonight! – Delish – now if only she would take my hint and invite me to partake!!

A great Vegetarian Healthy Dinner Idea!!!

Kudos Leah – keep them coming!

Sarah

Vegetarian Chili:

1 12 ounce package Beef-less Ground Beef or similar product (this is OU)
1 cup yellow or other sweet onion, chopped
1/2 cup green pepper, chopped
1/2 cup orange pepper, chopped
1 cup sliced celery
1 15 ounce can small kidney beans
1 15 ounce can corn kernels (I prefer frozen veggies, less salt)
2 16 ounce cans of whole tomatoes, cut up
1 6 ounce can tomato paste
2 minced garlic cloves
1 1/2 tbsp chili powder
1 1/2 tbsp ground cumin
1 Tsp salt
2 tbsp cooking oil

Sautee the onion, pepper and celery in a small amount of oil until translucent. Add the remainder of the ingredients and simmer for an hour, stirring regularly so it doesn’t stick to the bottom of the pot.

Cheesy Cornbread Muffins:

3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
1/2 cup yellow corn meal
1 cup reduced fat/reduced sodium shredded Cheddar cheese
1 egg, beaten (can substitute with egg beater)
3/4 reduced fat milk
2 tablespoons unsalted margarine

Combine flour, baking powder, salt, and sugar; stir in cornmeal and shredded cheese. Make a well in center of dry ingredients; add beaten egg, milk, and the melted margarine. Stir just until dry ingredients are moistened. Fill paper lined 2-inch muffin cups 2/3-full. Bake at 400° for 20 minutes. Cool and serve