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Vegan 2 Bean Chili and Blueberry Muffins


Vegetarian Two Bean Chili (Serves 6-8.  Usually I double this recipe when I make it)


1 can black beans, drained of juices, but not rinsed
1 can kidney beans, drained of juices, but not rinsed
1 red onion, diced (make all things that you dice about the same size, 1/2 inch)
3 cloves garlic, minced (or you can use garlic powder or preminced garlic)
1-2 bell peppers, diced
Extra virgin olive oil (for sauteing, or use Pam spray)
3 tbsp veggie broth
2 tbsp chili powder (more to taste)
salt and pepper
cayenne pepper (optional)
red pepper flakes (optional)
1 package frozen veggie crumbles
1 can diced tomatoes, or 2 large whole tomatoes


Saute onion, pepper, and garlic in olive oil or cooking spray in the bottom of a dutch oven.  When they are soft but not mushy, add tomatoes, broth, chili powder, and salt/pepper and stir.  Next, add the frozen veggie crumbles (the only brand you will need to defrost is Lightlife, because they are not loosely packaged).  Stir, stir, stir.  Reduce heat to medium low and add beans.  Stir once in a while and cook as long as possible (I like to make it in the early afternoon and leave it on until dinner.  This also does well transported in a crock pot for parties/etc).  Add cayenne and flakes for extra spice, if wanted.  Add more chili powder/salt/pepper to taste.

This is a great meal for big groups.  Serve with crackers or crusty bread for dipping.  It has a lot of veggies in it already, so it’s basically a meal on its own.  Great for potlucks!

Vegan Blueberry Muffins (12-16, depending on how big you want them)


2 cups all purpose flour
1.5 teaspoons baking soda
1/2 teaspoon salt
Lemon zest (as much as desired)
A squeeze or two of lemon juice
3/4 cup sugar
1 cup soy milk
1/3 cup vegetable oil
1 teaspoon vanilla extract (or almond, lemon, etc)
1 tablespoon apple cider vinegar
1.5-2cups frozen blueberries, partially thawed


Preheat oven to 375

Combine vinegar and soy milk in a little bowl and set aside to curdle.  In a medium bowl, combine flour, salt, and baking soda.  In a large bowl combine oil, sugar, extract, and lemon juice/zest.  Mix.  Next add the milk/vinegar to the sugar mixture.  Whisk together until foamy.  Next, add the dry mixture to the wet and mix until blended, but not for too long (a few small lumps are okay).  Finally, fold in blueberries with a spatula.

Scoop into greased muffins tins and bake at 375 for approx. 22 minutes.

One Comment leave one →
  1. Peeky permalink
    07/24/2010 2:30 pm

    Aw, Em! Two of my favorite foods. Looks so delicious. We should make dinner together sometime!

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