Harvest Veggie Chili with Corn Muffins*

Enjoy the harvest of the fall in this vegetarian hearty chili. Butternut squash, zucchini, onion, tomatoes, corn, black beans and kidney beans comprise this delicious and fast cooking dinner. Enjoy with our yummy corn muffins on the side. Chili is gluten-free (and vegan!), muffins contain gluten and eggs.

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands-on Time: 20 mins
  Cook Time: 20 mins

• Can be cooked from thawed (recommended) or frozen. 

  Thawed: Empty contents of bag into a large pan. Add 2 cups water for full (4-6) size, or 1 cup water for half (2-3) size. Gently heat over medium heat with lid on and stirring often until heated through & 165°F, 15-20 mins. 

  Frozen:  Tip— place bag in a bowl of cold water for 10-15 minutes to start the thawing process.  Put frozen chili (ideally chunks of chili rather than a solid block) into a large pan.  Gently heat over medium heat with lid on and stirring every few mins. until heated through, and 165°F (approx. 30 mins.)

  A nice touch is to top the chili with shredded cheese, sour cream and some avocado slices when serving.  Warm the corn muffins and enjoy!

• Ingredients: Tomatoes, black beans, kidney beans, onions, corn, zucchini, yellow squash, tomato paste, garlic, cumin, chili powder, spices, salt/pepper. Chili is gluten free. Muffins contain gluten.

  Per serving: 324 Calories, 3g Fat, 0 mg Chol., 352 mg Sodium, 55g Carb., 9g Dietary Fiber, 21g Protein.