Three Bean Chili and Cornbread Muffins

A great meal for a rainy day! This meal is satisfying, and warms you from the inside out. It’s so good, you can’t have just one bowl. It was a curl up in front of the television with a warm blanket and a bowl of chili kind of night.

Three Bean Chili

Ingredients:

1 can (14 ounces) black beans, rinsed

1 can (14 ounces) pinto beans, rinsed

1 can (14 ounces) kidney beans, rinsed

1 can (28 ounces) diced tomatoes

1 onion, chopped

1 Jalapeño, seeds removed and chopped

2 Cloves Garlic, chopped

½ cup Frozen or Canned Corn

2 Tbsp A-1 sauce

1 Tsp Cumin

Salt to taste

Dash of pepper

1 Tbsp Olive Oil

2 Tbsp Butter

Directions:

Sauté onions and jalapeño in olive oil and butter in a medium sauce pan on medium-high heat until soft and translucent. Add garlic and continue to sauté for about 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 20 minutes stirring occasionally. While simmering, use a fork to mash some of the beans to allow chili to thicken.

Serves: 6

Cornbread Muffins

Ingredients:

1 cup All-purpose Flour

1 cup Yellow Cornmeal

¼ cup Granulated Sugar

4 Tsp Baking Powder

¾ Tsp Salt

2 Beaten Eggs

1 cup 2% Milk

¼ cup Canola Oil

Directions:

Preheat oven to 425 degrees. In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt and set aside. In a separate mixing bowl, combine eggs, milk and canola oil; add to flour mixture all at once. Stir until smooth being sure not to over mix. Spray a non-stick muffin pan with cooking spray and spoon in mixture filling ¾ of the way. Bake 12-15 minutes until golden and toothpick inserted in center comes out clean.

Serves: 8