Crockpot Chili and Corn Muffins

There is nothing better on a cold winter night than a warm bowl of chili with homemade corn muffins. What I love best about this chili is that you can just throw everything into a crockpot and let it cook. The corn muffins are also very easy to make, only taking about 25-30 minutes from start to finish and they are a healthy and delicious pairing with the chili.

Recipe for the Chili:

Ingredients:

  • 1 onion chopped

  • 1 red bell pepper chopped

  • 1 jalapeno seeded and diced

  • 2-3 cloves of garlic minced

  • 1 can of black beans, drained and rinsed

  • 1 can of chickpeas, drained and rinsed

  • 1 cup of frozen corn

  • 1 (28oz.) can of crushed tomatoes

  • 2 tbsp tomato paste

  • 2 cups of broth (any kind is fine, I have used bone broth and chicken broth)

  • 1 pound of lean ground turkey (for a vegetarian version, sub with additional beans)

  • 1 tbsp cumin

  • 1 tbsp chili powder

  • 2 teaspoons of dried oregano

  • 1 tbsp brown sugar or coconut sugar

  • 1 tsp red pepper flakes

  • salt and pepper to taste

  • Optional: 1 bunch of kale, chopped

Directions:

  • Put everything except the kale into the crockpot

  • Let cook for about 3.5 hours

  • Add in the chopped kale let cook until kale wilts down (about 10 more minutes)

  • Check seasoning and adjust as needed

  • Top with avocado or any other toppings of choice and ENJOY!

Recipe for the Corn Muffins:

Ingredients:

  • 1 cup yellow cornmeal

  • 1 cup whole wheat flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/3 cup applesauce

  • 1/4 cup honey

  • 1 cup milk

  • 2 eggs, beaten

  • optional mix ins: jalapeno, corn kernels

Directions:

  • Preheat oven to 400 degrees

  • Spray or line muffin tins

  • Combine all dry ingredients in a bowl

  • Mix in all wet ingredients

  • Fold in optional mix-ins

  • Divide batter evenly into muffin tins

  • Bake for 15-18 minutes

  • Let cool and ENJOY!


Robin Goldberg