cherise (endofauniverse) wrote in vegancooking,

Sweet Potato Chili with Tomatillo Garnish and Cornbread Muffins

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Sweet Potato Chili with Tomatillo Garnish

1 14.5oz can chili beans, undrained
1 can diced tomatoes, slightly drained
1 celery stalk, sliced
1 medium onion, diced
2 garlic cloves, minced
1 medium sweet potato or yam, peeled and medium-diced
Dash cajun seasoning
Dash taco seasoning
Tabasco sauce to taste
Salt and pepper to taste
2 medium diced and cooked tomatillos for garnish

Boil sweet potato in medium pot until fork-tender. Meanwhile, in a small saucepan, saute onions and celery in olive oil over medium-low heat until soft. Add garlic, saute a few minutes longer. Drain sweet potatoes when done. Add canned beans to pot, then canned tomatoes, then sauted vegetables, then the sweet potatoes. Add the seasonings to taste and stir. Simmer together for five minutes. Add cooked tomatillos on top to garnish.

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Cornbread Muffins: (This is the recipe "Country Corn Muffins" from How it all Vegan!)

3/4 c yellow cornmeal
3/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
egg replacer (to equal 2 eggs)
1/4 to 1/2 soy milk or water
2 tbsp sweetner
2 tbsp oil
1/2 tsp vinegar
1 c corn kernels

Preheat oven to 350 degrees fahrenheit. In a large bowl, stir together cornmeal, flour, baking powder, baking soda, and salt. Add the egg replacer, milk, sweetner, oil, vinegar, and corn. Mix together gently until "just mixed". Spoon mixture into lightly oiled muffin tins, filling cups to the top. Bake for 15-20 minutes. Test with a knife to see if done. Cool for 5 minutes on a wire rack before serving. Makes 6 muffins.

Tags: breads-cornbread, ethnic food-mexican-chili
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