Vegan Tofu Chili

I've decided that my cooking style these days is "healthy soul food" so with that comes today's creation

VEGAN TOFU CHILI & JALAPENO CORN MUFFINS

Soy cheese and milk-free sour cream

Drizzle a little honey when they come out of the oven, oh boy!

I know tofu isn't for everyone but at least give it a try, my husband loved it and he is not a tofu fan at all.

NECESSITIES

For chili:

2 cans of red kidney beans (drained)

1 can of great northern beans (drained)

1 can of diced tomatoes (or stewed, whichever ya like)

1 can of crushed tomatoes

1 yellow onion (diced)

1 tsp. garlic

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1 tsp. pepper

1 fresh jalapeno

1 pressed and drained package of extra firm tofu

2 tbs. olive oil

For corn muffins:

1 box of jiffy corn muffin mix

1 egg

1/3 c. milk

1/2 fresh jalapeno

8oz. drained corn

1 tbs. mayonnaise (grandma's secret ingredient)

Chili:(4-6 servings)

1. In a medium pot on medium high heat saute the diced onion, jalapeno and garlic until brown

2. Add cumin, chili powder, salt and pepper 

3. Crumble tofu into pot and stir until coated with seasonings

4. Add tomatoes and drained beans, cover and cook on low for 20 minutes and you're done

Corn muffins: (makes 6-8)

1.Preheat oven to 400 degrees

2.Grease cupcake tin

3.In a bowl combine all ingredients, fill cups 3/4 of the way and place in the oven for 15-20 mins