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Meat Beany Chili & Corn Muffins – VIDEO

This hearty vegan dish pairs a spicy, protein-packed chili with sweet and fluffy corn muffins—perfect for cozy dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 320 kcal

Equipment

  • 1 Mixing bowl medium

Ingredients
  

For the Chili

  • 1 tablespoon 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 less spicy
  • 3-4 tablespoons mild chili powder
  • 1 tablespoon dried mexican oregano
  • 2 teaspoons ground cumin
  • 1 ½ teaspoon salt
  • black pepper several dashes, fresh
  • ⅛ teaspoon ground cloves
  • 2 cups water plus extra as needed
  • 1 cup dried brown lentils
  • 1 28 oz can crushed tomatoes
  • 1 ½ cups cooked kidney beans rinsed and drained
  • 1 ½ cups cooked black beans rinsed and drained
  • 1 tablespoon pure maple syrup
  • 2 tablespoons lime juice

For the Corn Muffins

  • 1 cup almond milk or other non-dairy milk
  • 2 teaspoons apple cider vinegar
  • 1 cup all purpose flour
  • 1 cup cornmeal medium ground
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons refined coconut oil melted
  • 2 tablespoons unsweetened applesauce
  • 1 cup corn kernels thawed if using frozen

Instructions
 

Instructions

  • Set your slow cooker to “sear.” Sauté onion, green pepper, and jalapeno in oil with salt for 5–7 min until translucent.
  • Add garlic and stir for 30 sec until fragrant. Add rest of chili ingredients. Cover and cook on slow for 8 hours, or until lentils are tender.
  • For stovetop, heat 4 qt pot over med-high. Sauté onion, pepper, and jalapeno in oil with salt until translucent.
  • Add garlic and spices. Toast for 1 min. Add 4 cups water and scrape to deglaze. Add lentils, cover and boil 20 min, stirring occasionally.
  • Add tomatoes, kidney beans, and black beans. Simmer for 30 min. Lentils should be soft. Add more water if needed. Stir in lime juice and maple syrup.
  • Preheat oven to 350°F. Grease muffin tin. Mix milk with vinegar and let curdle. In bowl, mix dry ingredients. Add wet. Stir just to combine. Fold in corn.
  • Fill muffin tins and bake 18–22 min. Cool 10 min, then place on rack to finish cooling.

Notes

For extra spice, leave jalapeno seeds. Chili great leftover and freezes well. Muffins pair nicely with the chili base.