Double Bean Chili Bowls With Cheddar Corn Muffins

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 60 min · Beans · vegetarian, high-protein

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Ingredients

• 3 cans (15 oz each) canned pinto beans, drained
• 2 cans (15 oz each) canned black beans, drained
• 1 can (28 oz) crushed tomatoes
• 1 onions yellow onions, diced
• 1 peppers bell peppers, diced
• 1 tbsp olive oil
• 1 1/4 cups sharp cheddar, shredded
• 1/2 cup plain Greek yogurt
• 3 oz corn muffin mix
• 1/4 cup whole milk
• 1 egg large egg
• 1 tbsp vegetable oil for the muffins
• 3/4 cup frozen sweet corn
• 3 tbsp chili powder total chili powder, cumin, smoked paprika, oregano, salt

Method (tap to check — screen stays awake)

1. Heat the olive oil in a heavy pot over medium-high and cook the onions and peppers 8 minutes with a big pinch of salt, until the edges brown and the pot smells sweet.
2. Add the chili powder, cumin, paprika, and oregano directly to the hot vegetables and stir 60 seconds — blooming them in the fat is what separates real chili from tomato soup with beans in it.
3. Pour in the crushed tomatoes and both cans of beans with a cup of water, bring to a simmer, and cook uncovered 30 to 35 minutes, stirring now and then, until a spoon dragged across the bottom leaves a track that fills in slowly.
4. Meanwhile heat the oven to 400F. Stir the muffin mix with the milk, egg, oil, thawed corn, and half a cup of the cheddar until just combined, then divide into a greased 12-cup muffin tin.
5. Bake the muffins 16 to 18 minutes until domed and golden and a toothpick comes out with a crumb or two. Let them sit 5 minutes before turning them out.
6. Taste the chili for salt one last time, ladle into deep bowls, and top each with the remaining cheddar and a heavy spoonful of Greek yogurt. Serve three muffins per bowl.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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