South American Chili w/Bak’n, Cheeze, & Roasted Pepper Corn Muffins

3 Comments

South American Chili w/Bak'n, Cheeze, & Roasted Pepper Corn Muffins ~ From Vegetate, Vegan Cooking & Food Blog.

We brought this to work this week and ate the muffins for breakfast and the chili for lunch. We always try to cook enough on the weekends for breakfast and lunch during the week, which is a real time-saver for us. The hearty and healthy chili recipe is from Quick and Easy Vegan Slow Cooking, page 140. It is made using pinto beans, fresh corn, potatoes, amaranth, and quinoa. The corn muffins were made using our own recipe.

3 thoughts on “South American Chili w/Bak’n, Cheeze, & Roasted Pepper Corn Muffins

  1. Carla thank you so much! This is my favorite chili recipe ever. Not only is it delicious and easy to make, but the additions of quinoa and amaranth make it a nutritional powerhouse!

Leave a reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s