VEGAN Crock pot Chili and Corn Muffins

Yep, more crockpot meals…. This time homemade chili and corn muffins – YUM!!

My son is a chili snob. He is so picky about chili. I think he should be a chili judge.

He liked this one, except he hated the peeled tomatoes, so he picked those out.

I was hoping to cook the corn muffins on top of the chili in the crockpot, but instead, I just made muffins.

**This could easily be a make ahead freezer meal. Just put everything for the chili into a freezer bag instead of the crockpot.**

Most of these ingredients are relative to your own taste. I did not use exact measurements, but did list the approximate amounts that I used.

VEGAN / Veggie Chili

Ingredients:
Large Can of Pinto Beans
Can of White Beans
Can of Black Beans
Can of Red Beans
Can of Fire Roasted Tomatoes with Green Chilis
Can of Tomato Sauce
3-5 T. Minced Garlic
2-4 T. Chili Powder, to taste
3-5 T. Mustard, to taste
1-2 t. White Pepper, to taste
Red Onion, chopped
Green Bell Pepper,chopped

*Oil for the pan

Directions:

Saute your onion, bell pepper and garlic in about a tablespoon of oil. Add to the bottom of crockpot.

Add other ingredients to the crockpot and cook on low for 5-6 hours.

I had way tooooo much for my corn muffins, so I just put the additional corn into the chili.
And this was the only photo I had of the chili in the crockpot.

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These corn muffins are soo easy when you have some premade mix on hand. Just make each mix as you normally would and then add them together. Yes, I was feeling really lazy today.

VEGAN Corn Muffins

Ingredients Part 1:

Cornbread Mix (we used Bob’s Red Mill GF)

1/3 C Oil, of choice

1 1/2 C Milk, of choice

1/2 C Applesauce (not pictured, sorry)

Mix together, set aside.

Ingredients Part 2:

Vanilla Cake Mix (we used Bob’s Red Mill GF)

1/2 C Oil, of choice

3/4 C Applesauce (not pictured, sorry)

1/2 C Water

Mix together. Add to cornbread batter. Add corn if you choose.

Bake at 350F for about 25 minutes, or until done.

This make a lot of batter. We filled two 12 muffin tins, and had enough for a 12×6 dish as well.

We did one set of muffins with corn and one without. My son and his friend liked
the non-corn and my daughter, hubs and I enyoyed the corn filled goodies.

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We crumbled the muffins on top of the chili – it was fantastic!!

We have created 4 different types of chili now, and my
son is pretty picky about what’s “good.” Chili snobs can be
so high maintenance, sometimes. 😉

Tell us your favorite chili recipe.
We may see if my chili snob thinks it’s good and post the results?

VEGAN Crock pot Chili and Corn Muffins

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