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Vegetarian Chili with Corn Muffin

chef.tim.lee's picture
Ingredients
  Olive oil/Vegetable oil 1 Teaspoon
  Diced onion 1⁄4 Cup (4 tbs)
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Baked beans 8 Ounce, canned
  Canned italian tomatoes 1⁄4 Cup (4 tbs), seeded, chopped
  Chopped cilantro/Fresh italian flat leaf parsley 1 Tablespoon
  Corn muffin 1 , quartered, toasted
  Monterey jack cheese/Cheddar cheese 1 Ounce, shredded, divided
Directions

MAKING
1) In a skillet, heat oil. Add in onion, bell pepper, chili pepper and garlic. Saute over medium flame for about a minute. Keep stirring until the ingredients become tender.
2) Add in beans, tomatoes and cilantro or parsley. Cook for about 2 minutes until all the ingredients are heated through.

SERVING
3) Take two serving plates. Arrange two corn muffin quarters each in the centre of the plates.
4) Spoon half of the bean mixture in each plate and sprinkle with equal amounts of grated cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Cook Time: 
5 Minutes
Servings: 
4

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4.2
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 108 Calories from Fat 41

% Daily Value*

Total Fat 5 g7.5%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 11.7 mg3.9%

Sodium 107.3 mg4.5%

Total Carbohydrates 12 g3.9%

Dietary Fiber 2.8 g11.1%

Sugars 2.8 g

Protein 5 g10.7%

Vitamin A 9.4% Vitamin C 18%

Calcium 6.6% Iron 2.4%

*Based on a 2000 Calorie diet

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Vegetarian Chili With Corn Muffin Recipe