Vegetarian chili with buttermilk corn muffins

Chili

  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 diced jalepeno
  • 2-3 tsp chili powder
  • 1/2 tsp red pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1 can black beans
  • 1 can pinto beans
  • 2 cans tomato (diced or crushed)
  • 1 can chicken broth
  • Chopped cilantro
  • Grated cheddar cheese
  • Sliced green onion

Rinse and drain beans and corn.  Saute onion for 2 minutes add garlic and jalepeno and saute a few more minutes.  Add remaining ingredients and simmer for 15-20 minutes.  Garnish with cilantro, cheese and onion.

Buttermilk Corn Muffins

  • 1/4 cup corn flour
  • 3/4 cup flour
  • 1 cup cornmeal
  • 1/4 cup plus 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 egg slightly beaten
  • 1/4 cup vegetable oil
  • 1/3 cup corn kernals

Prehead oven to 375.   Spray muffin tins with cooking spray.  In medium bowl combine dry ingredients.  Combine egg, buttermilk and oil. Add buttermilk mixture to dry mixture and mix.  Stir in corn. Fill muffin pans 3/4 full.  Bake for 11 minutes (check at 9 minutes) until toothpick inserted comes clean.  Tranfer to wire rack, cool 5 minutes and remove from pan.

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