Summer Veggie Chili with Corn Muffins

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.