Slow Cooker Bean Chili with Easy Cornbread Muffins is so delicious and filling, you won’t even notice it’s a meatless meal!
This Slow Cooker Bean Chili Is An Delicious Vegetarian Friendly Meal
I made a bean chili and Jorge ate a big bowl and didn’t even realize he was missing the meat. This is monumental people! Seriously – monumental! I was so excited that I bragged about it for two days.
Today (Sunday) was our 7 year wedding anniversary and I finally found another meat-free dinner that Jorge considers filling. Having a 6’4 husband that eats a ton of food makes meatless dinners difficult, but this dinner was a success. Heck, he even ate the leftovers willingly!
I Love How Easy This Bean Chili Recipe Is To Make
This recipe is super easy – especially if you have a handy dandy immersion blender. You do not have to blend it, but I do like the final texture a little better if you blend about 1 1/2 cups and stir it back in.
Then serve it with my favorite easy cornbread muffins. I use a jiffy box mix and then doctor it up! The girls gobble these muffins up — Jorge and I have to fight them to even get one for ourselves!
- 2 (16 oz) cans Bush's chili beans (the pinto bean version)
- 1 (15 oz) can cannelloni beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can tomato sauce
- 1 (10 oz) can rotel
- 1 cup dried lentils
- 1 cup beef broth (or vegetable stock)
- 2 tablespoons chili powder
- 1 package (1.25 oz) chili seasoning
- 1 teaspoon garlic salt, or to taste
- 2 bay leafs
- 1 tablespoon cornstarch & 1 tablespoon water, optional - may not need.
- sour cream, for garnish
- shredded cheese, for garnish
Cornbread Muffins (makes 8 muffins)
- 1 box (8.5 oz) jiffy corn muffin mix
- 1/3 cup milk
- 1 large egg
- 1 tablespoon oil
- 1 tablespoon sour cream
- 1 cup frozen/fresh corn
- 1/2 cup shredded cheddar cheese
In a slow cooker, combine all ingredients. Cook for 8 hours on low.
The following two steps are totally optional:
For more of the tradtitional chili texture - 30 minutes before serving, remove bay leafs and throw away. Take 1 1/2 cups of soup and puree smooth in a blender. Add back into chili and stir to combine. You can also do this with an immersion blender if you have one.
If chili is still to thin for your tastes, whisk together cornstarch and water in a small bowl. Stir into chili and let cook for 30 more minutes.
Serve with sour cream and cheese! Enjoy!
Cornbread Muffins: Preheat oven to 400°F. Line a cupcake pan with muffin liners.
In a medium bowl, stir together all ingredients. Fill each muffin tin 3/4 cup full.
Bake for 15-18 minutes, until cooked through. Serve warm with butter!
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Serving Size:1 bowl
Amount Per Serving: Calories: 356Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 1281mgCarbohydrates: 47gFiber: 10gSugar: 8gProtein: 18g
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