Makes 12 muffins

Chili Serves 6 to 8

I’m no Texas chili expert, but I am a culinary reality TV expert, and one thing that’s for sure is that if chefs on a cooking competition talk about Texas, they talk about chili. And if they talk about chili they have to state no less than 10 times that Texas chili has no beans in it. They’ll say it in slow-mo and with echo and dubbed over techno music. Texas chili has no beans. Did you hear that? NO BEANS! So this is my reverse homage to Texas chili. A mean pot of stew filled with all my favorite beans! It’s thick and stick-to-your ribs, and super duper meaty thanks to the cooked down lentils. Serve with Cornbread Muffins and guacamole.

Watch me make it and then I’ll watch you make it! Wait, no I won’t.



Notes

~You can make this on the stovetop instead of the slowcooker. Directions for both are below. Use 2 extra cups of water for the stovetop.~If you don’t want to futz with two different kinds of whole beans, either kidney or black beans could go solo, too.

Ingredients



1 tablespoon olive oil

1 yellow onion, diced medium

1 green pepper, seeded, diced medium

6 cloves garlic, minced

2 jalapenos, thinly sliced (seeded, if you want it less spicy)

3 to 4 tablespoons mild chili powder

1 tablespoon dried mexican oregano

2 teaspoons ground cumin

1 1/2 teaspoons salt

Several dashes fresh black pepper

1/8th teaspoon 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 tablespoon pure maple syrup

2 tablespoons lime juiceFor the Corn Muffins:

1 cup almond milk (or your favorite non-dairy milk)

2 teaspoons apple cider vinegar For the Chili:1 tablespoon olive oil1 yellow onion, diced medium1 green pepper, seeded, diced medium6 cloves garlic, minced2 jalapenos, thinly sliced (seeded, if you want it less spicy)3 to 4 tablespoons mild chili powder1 tablespoon dried mexican oregano2 teaspoons ground cumin1 1/2 teaspoons saltSeveral dashes fresh black pepper1/8th teaspoon ground cloves2 cups water (plus extra as needed)1 cup dried brown lentils1 28 oz can crushed tomatoes1 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 tablespoon pure maple syrup2 tablespoons lime juiceFor the Corn Muffins:1 cup almond milk (or your favorite non-dairy milk)2 teaspoons apple cider vinegar 1 cup all purpose flour

1 cup cornmeal, medium ground

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt 2 tablespoons refined coconut oil, melted

2 tablespoons unsweetened applesauce

1 cup corn kernels (thawed if using frozen)

Directions