Chili Cups

• CUP INGREDIENTS:
• 1/4 cups Cornmeal
• 1-3/4 cup Unbleached White Flour
• 1/4 teaspoons Salt
• 8 Tablespoons Earth Balance Or Other Transfat Free Spread Or Butter
• 5 Tablespoons Water
• _____
• CHILI INGREDIENTS:
• 1 Tablespoon Expeller Pressed Vegetable Or Seed Oil
• 1 whole Yellow Onion, Chopped
• 2 cloves Garlic, Minced
• 1-1/2 cup Soy Cumbles, Or Finely Chopped Tempeh Burger Or Boca Style Burger
• 3 cups Tomatoes, Diced Or 1 (28oz) Can Of Diced Tomatoes
• 1-1/2 teaspoon Chili Powder (or More To Taste)
• 1 teaspoon Cumin Powder
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Salt
• 2 cups Cooked Kidney Beans
• Cheese (optional)
• Optional Garnishes: Sour Cream, Green Onions, Avocado

1. For the cups:
2. 1. Preheat oven to 350 F.
3. 2, Mix cornmeal, flour and salt together in a bowl or food processor.
4. 3. Add the Earth Balance and cut it into the flour mixture until it's the size of small peas.
5. 4. Gradually add the water, mixing until the mixture holds together.
6. 5. Divide the dough into two balls.
7. 6. Roll each ball out on a lightly floured surface to 6" wide and 18" long.
8. 7. Cut three 6" wide circles from each one.
9. 8. Drape the circles over an oven-proof baking dish and make 5 folds to form the cup.
10. 9. Put them on a cookie sheet and bake for 15 minutes.
11. 10. Allow to cool for 5 minutes before removing the baking cups.
12. For the chili:
13. 1. Add oil to a frying pan heated on a medium flame.
14. 2. Add onion and garlic and saute for 5 minutes, stirring occasionally.
15. 3. Add crumbles, tomatoes, spices and salt, stirring occasionally for 15 minutes.
16. 4. Turn flame to low and add the kidney beans; simmer for 5 minutes.
17. 5. Fill cornmeal cups with chili and garnish with your favorite toppings.
18. (If you're adding cheese, pop the filled cups back into the oven for 5 minutes to melt the cheese before garnishing.)

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Taken from tastykitchen.com/recipes/soups/chili-cups/ (may not work)