Vegetarian Chili

• 1/4 cup olive oil
• 1 finely cut jalapeno pepper
• 1 medium chopped white onion
• 1 1/2 tablespoons cumin
• 2 1/2 tablespoons chili powder
• 2 tablespoons paprika
• 1/2 tablespoon cornmeal
• 2 teaspoons sugar
• 1 teaspoon oregano
• 1 1/2 teaspoons cayenne pepper
• 2 tablespoons ground cinnamon
• 1/2 teaspoon white pepper
• 1 teaspoon flour
• 1 teaspoon ground cocoa
• 1 tablespoon vegetable stock powder or 1 vegetable stock cube
• 1 cup water
• 8 ounces tomato sauce
• 2 teaspoons vinegar
• 1 teaspoon vanilla extract
• 16 ounces non-alcoholic beer
• 2 cans kidney beans
• 1/4 cup ground meat substitute (I recommend something by Morning star)
• 4 cloves pressed garlic

1. Heat oil in large saucepan.
2. When Boiling add the chopped jalapeno and onion.
3. Cook until onions become clear.
4. Add cumin, chili powder, paprika, cornmeal, sugar, oregano, cayenne pepper, ground cinnamon, white pepper, flour, cocoa, and broth seasoning.
5. Cook until seasonings brown.
6. Add all other ingredients.
7. Cook for 15 minutes on high heat stirring constantly.
8. Cover and let simmer on low heat for 30 minutes.

[via recipezaar.com]

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• 1 1/2 cups flour
• 1/4 to 2/3 cup sugar
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs, lightly beaten
• 1/3 cup oil
• 3 tablespoons butter or margarine, melted

1. Preheat oven to 350°F Grease 8-inch square baking pan.
2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
3. Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean.
4. For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.

[via recipezaar.com]