Meat Beany Chili & Corn Muffins - VIDEO
Ingredients
For the Chili:
- 1 tbsp olive oil
- 1 pc yellow onion diced medium
- 1 pc green pepper seeded, diced medium
- 6 cloves garlic minced
- 2 pcs jalapenos thinly sliced (seeded, if you want it less spicy)
- 3-4 tbsp mild chili powder
- 1 tbsp dried mexican oregano
- 2 tsp ground cumin
- 1 1/2 tsp salt
- Several dashes fresh black pepper
- 1/8 tsp ground cloves
- 2 cups water (plus extra as needed)
- 1 cup dried brown lentils
- 1 28 oz can crushed tomatoes
- 1 1/2 cups cooked kidney beans rinsed and drained (15 oz can)
- 1 1/2 cups cooked black beans rinsed and drained (15 oz can)
- 1 tbsp pure maple syrup
- 2 tbsp lime juice
For the Corn Muffins:
- 1 cup almond milk (or your favorite non-dairy milk)
- 2 tsp apple cider vinegar
- 1 cup all purpose flour
- 1 cup cornmeal medium ground
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp refined coconut oil melted
- 2 tbsp unsweetened applesauce
- 1 cup corn kernels (thawed if using frozen)
Instructions
For the Chili:
- Slowcooker directions…
- Set your slow cooker to “sear.”Saute the onion, green pepper and jalapeno in the oil with a big pinch of salt for 5 to 7 minutes, until onion is translucent.
- Add the garlic, and saute until fragrant, about 30 seconds. Add remaining ingredients, cover and set to slow cook for at least 8 hours. Lentils should be very tender.
- Taste for salt and seasoning, and thin with a little water if necessary.
Stovetop directions…
- Preheat a 4 quart pot over medium high heat.
- Saute the onion, green pepper and jalapeno in the oil with a big pinch of salt for 5 to 7 minutes, until onion is translucent.
- Add the garlic, and saute until fragrant, about 30 seconds. Add the chili powder (start with 3 tablespoons and go from there), oregano, cumin, salt, pepper, and cloves and toss to coat the onions, letting the spices toast a bit (about a minute or so).
- Add the 4 cups water and scrape the bottom of the pan to deglaze. Add the lentils, cover the pot and turn the heat up to bring to a boil. Let boil for about 20 minutes, stirring every now and again. The lentils should still be firm, but almost tender enough to eat.
- Add the crushed tomatoes, kidney beans and black beans. Cover the pot, and turn heat down to simmer. Let cook for about 30 more minutes, stirring occasionally. The lentils should be quite mushy, almost melting into the chili. You may also need to add more liquid depending on how much the chili has cooked down. Adding up to two cups more would not be unheard of.
- Add lime and maple syrup, then taste for salt and seasoning. It tastes best if you let it sit for 10 minutes or so, but if you can’t wait then just dig in!
For the Corn Muffins:
- Preheat oven to 350 F. Lightly spray a muffin tin with cooking spray.
- Measure out the milk and add the apple cider vinegar to it, then set aside to curdle.
- In a medium mixing bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center and add in the milk, oil and applesauce. Stir together the wet ingredients in the well. Then mix the wet and dry together just until the dry ingredients are moistened, being careful not to overmix. Fold in the corn kernels.
- Fill each muffin tin most of the way with batter. Bake for 18 to 22 minutes. Tops should feel firm to the touch and a knife inserted through the center should come out clean.
- Remove from oven and when cool enough to handle (usually 10 minutes or so), transfer muffins to a cooling rack to cool the rest of the way.
Tried this recipe?Let us know how it was!
