Combine the warm and comforting flavor of chili in a traditional cornbread muffin to create a stunning side to a cookout, or serve as an appetizer at a gathering. Chili is created with neat Mexican Mix and chili powder to give a zesty, all-vegan and gluten-free flavor, mixed alongside black beans and tomatoes. Sprinkle with vegan cheese to complete this delicious upgrade to regular cornbread and chili.
Serving Size: 12 Muffins
- 1 package neat Mexican Mix, prepared in crumbles according to package
- 1/2 yellow onion, finely chopped
- 1/2 tsp garlic powder
- 2 tsp chili powder
- 2 tsp cumin powder
- 1 cup crushed tomatoes
- 1/2 cup black beans
- 1/4 cup water
- Pinch sugar
- 1/2 tsp salt
- 1 cup shredded cheddar vegan cheese
- Box mix of or homemade cornbread (will need enough to make 12 muffins or an 8×8 baking pan)
Preheat oven to 375F. Line 12 muffin tins with paper liners and set aside.
In a medium saucepan saute the yellow onion until fragrant and translucent, about 5-6 minutes over medium low heat.
Add the garlic powder, chili powder and cumin powder. Sauté another 30 seconds.
Add the crushed tomatoes, black beans, water, pinch of sugar and ½ tsp salt. Cover and simmer about 15-20 minutes for the flavors to blend.
When finished, fold in ½ of the prepared and crumbled neat Mexican. Set aside.
Prepare the cornbread recipe and divide in half. Pour half of the mixture into the muffin tin, evenly distributing between the 12 lined muffin tins. Place in the oven for 8 minutes.
Sprinkle half the cheese over the cornbread bases. Scoop the neat chili on top of each of the cheese layer in the muffin tins, evenly distributing.
Scoop the remaining cornbread batter on top of the neat chili and top with another sprinkling of cheese.
Place in the oven for another 15-20 minutes until the muffins are puffed and cheese is melted and barely golden.
Click here to shop neat Mexican Mix on Amazon.