Chili and Corn Muffins: Perfect Superbowl Weekend Meal
In honor of Superbowl Sunday and Winter we decided that slow cooker chili and corn muffins were a perfect meal. After many failed attempts at GF corn muffins I think I have finally succeeded, everyone was impressed and the muffins lacked the density that my previous failed attempts had.
4 Bean Slow cooker Chili
1 can each: black beans, dark/light kidney beans, white beans
4 cans tomato sauce (equal amount to beans)
1 onion diced
4 cloves minced garlic
1 Roasted red pepper diced
4 Tbsp chili powder
2 tsp cayenne pepper
2 tsp cumin
1 package soy chorizo (or leave out)
1/2 cup quinoa
Directions:
Saute onions, garlic, pepper until soft. Add all ingredients to slow cooker and cook on high 4 hours. Add quinoa and cook another 30 minutes. Adjust seasonings as needed. Serve topped with cheese.
This recipe is easily changed, we’ve done various beans, soy crumbles, chicken for non-vegetarian, different peppers, and added veggies such as corn or tomatoes.
Corn Muffins adapted from The Daily Dietribe Corn Muffin Recipe
2/3 cup sorghum flour
1/3 cup corn starch
1 Tbsp baking powder
1/2 tsp salt
1 cup cornmeal
7 Tbsp butter, melted
1 egg
1/4 cup apple juice concentrate + 1/4 cup water
1/3 cup fat-free plain yogurt
1/2 cup corn
1/4 cup honey
Directions:
Preheat oven to 375 degrees. Grease or line muffin tins.
Mix flour, starch, baking powder, and salt. Stir in cornmeal.
In a separate bowl mix egg, juice, yogurt, and butter.
Stir liquid mix into dry.
Fill greased muffin tins to top and bake for 15 minutes.
Eat warm or reheat leftover muffins.
4 Bean Slow cooker Chili
1 can each: black beans, dark/light kidney beans, white beans
4 cans tomato sauce (equal amount to beans)
1 onion diced
4 cloves minced garlic
1 Roasted red pepper diced
4 Tbsp chili powder
2 tsp cayenne pepper
2 tsp cumin
1 package soy chorizo (or leave out)
1/2 cup quinoa
Directions:
Saute onions, garlic, pepper until soft. Add all ingredients to slow cooker and cook on high 4 hours. Add quinoa and cook another 30 minutes. Adjust seasonings as needed. Serve topped with cheese.
This recipe is easily changed, we’ve done various beans, soy crumbles, chicken for non-vegetarian, different peppers, and added veggies such as corn or tomatoes.
Corn Muffins adapted from The Daily Dietribe Corn Muffin Recipe
2/3 cup sorghum flour
1/3 cup corn starch
1 Tbsp baking powder
1/2 tsp salt
1 cup cornmeal
7 Tbsp butter, melted
1 egg
1/4 cup apple juice concentrate + 1/4 cup water
1/3 cup fat-free plain yogurt
1/2 cup corn
1/4 cup honey
Directions:
Preheat oven to 375 degrees. Grease or line muffin tins.
Mix flour, starch, baking powder, and salt. Stir in cornmeal.
In a separate bowl mix egg, juice, yogurt, and butter.
Stir liquid mix into dry.
Fill greased muffin tins to top and bake for 15 minutes.
Eat warm or reheat leftover muffins.
This chili looks fantastic! I have everything on hand except the soy chorizo (I don't cook a lot with soy). Do you think that ground sausage would work?
ReplyDeleteIf you haven’t already, I'd love for you to visit my weeklyGluten-Free Monday party at OneCreativeMommy.com and link up any GF idea you would like to share. I hope to see you there.
(Pinning.)
I just noticed that this recipe doesn't include quinoa. I clicked to this recipe from a link to 4 bean quinoa chili. Do you add quinoa to this or serve it on the side? (I haven't used quinoa yet.)
ReplyDeleteOops, forgot I never changed the recipe. I started adding in quinoa instead of soy chorizo.
Delete