Meatless Chili in Cornbread Muffin


  • 25 ea. Chef’s Line® Cornbread Muffin
  • 1 lb. Molly’s Kitchen® Meatless Crumbles
  • 1 qt. Prepared Vegetarian Chili With Black Beans
  • 1 c Roseli® Tomato Sauce
  • 1 T Monarch® Cumin Spice
  • 1 T Monarch Chili Powder
  • 3 T Cross Valley Farms® Scallions


Cook Meatless Crumbles in saucepan with prepared chili and spices. Fully heat through, being careful not to overcook. Add additional tomato sauce if desired.

Prepare muffin by cutting off the top and scooping out some of the center (use for corn bread stuffing or breadcrumbs in other recipes, if desired).

Plate item by filling the cornbread muffin with 2 oz. of warm chili.

Garnish with the top of the cornbread muffin and sliced scallions.

Yield: 25 portions