The Week 1 meal is Vegan Chili and Gluten Free Corn Muffins served with grated cheddar cheese, sour cream, and honey butter. All you need to make this meal is included below.
- extra virgin olive oil
- 2 yellow or sweet onions
- 5 cloves garlic
- 3 bell peppers (a combination of colors is nice)
- chile pepper flakes
- ground cumin
- 1 habanero pepper (use other hot peppers if you can’t find a habanero)
- 2 15-oz cans kidney beans
- 1 15-oz can pinto beans
- 2 28-oz cans fire roasted diced tomatoes
- 1 cup frozen green beans or
- 1 medium zucchini
- sea salt
- black pepper
- organic cornmeal
- gluten free oat flour
- brown rice flour
- tapioca starch
- baking powder
- 2 eggs
- aquafaba for vegan muffins (can use reserved liquid from canned beans)
- organic cane sugar
- coconut, oat, or soy milk
- coconut oil
- butter or
- vegan butter
- honey (omit for vegan muffins)
- sour cream
- cheddar cheese
- assorted containers to package the meal – glass jars, aluminum pans, small containers