Five Alarm neat Chili (Vegan)
¼ cup olive oil
3 cloves garlic, minced
½ medium onion, diced
2 fresh, hot chili peppers, like serrano or red hot cherry, finely diced
1 Tablespoon garlic powder
3 Tablespoons chili powder (our favorite, McCormick Hot Mexican Chili Powder)
1 large 28 oz. can diced tomatoes
1 large 28 oz. can tomato sauce
2 teaspoons black pepper
2 teaspoons salt
1 15oz can dark red kidney beans, with liquid
1 15 oz can light red kidney beans, with liquid
2 15 oz cans pinto beans, with liquid
1 beer or 2 cups of water
1-3 teaspoons of cayenne, depending on desired spiciness
2 packs neat Original, prepared as crumbles
In a large pot, sweat garlic, onion, and peppers in olive oil, cook until onions are translucent.
Add all remaining ingredient, except neat. Bring to a boil and simmer at least 30 minutes or up to 2 hours, the chili will develop more flavor the longer it cooks. Just before serving, stir in the prepared neat crumbles. Top with sour cream, cheese, and chopped onion. Have a drink close by….and enjoy!
Mini Vegan Corn Muffins (made with the neat egg)
2 neat eggs
1 cup almond milk
½ teaspoon baking soda
6 Tablespoons vegan butter, melted
½ cup sugar
¾ cup cornmeal
¾ cup flour
Preheat oven to 350. Grease mini muffin tins. In a mixing bowl, stir together prepared neat eggs, milk, baking soda, and melted butter. Then, add sugar, cornmeal, and flour and mix well. Fill muffin tins ¾ of the way full. Bake at 350 for about 15 minutes. Makes 24 mini muffins.
Combine 2 packs of neat original, 2/3 cup hot sauce, and 2 eggs (or vegan eggs, neat egg) in a bowl until the neat mix is thoroughly moistened. The mix should now be a good consistency to roll into round neatballs.
Form a 1″ ball around each of the bleu cheese cubes and place on a greased cookie sheet. Yields about 20 neatballs.
In a 350 degree oven, bake the neatballs for 16-18 minutes or until the cheese just begins to bubble through some of the neatballs.
Coat the neatballs in the remaining hot sauce and serve with celery and bleu cheese dressing.