October 18, 2013

Meat Beany Chili & Corn Muffins – VIDEO

by IsaChandra

Makes 12 muffins
Chili Serves 6 to 8

Meaty Beany Chili

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.

Recipe 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.

For the Chili:
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 juice

For 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)

For the Chili:
Slowcooker directions…
Set your slow cooker to “sear.”

Saute the onion, green pepper and jalapeno in the oil with a big pinch of salt for 5 to 7 minutes, until onion is translucent.

Add the garlic, and saute until fragrant, about 30 seconds. Add remaining ingredients, cover and set to slow cook for at least 8 hours. Lentils should be very tender.

Taste for salt and seasoning, and thin with a little water if necessary.

Stovetop directions…
Preheat a 4 quart pot over medium high heat.

Saute the onion, green pepper and jalapeno in the oil with a big pinch of salt for 5 to 7 minutes, until onion is translucent.

Add the garlic, and saute until fragrant, about 30 seconds. Add the chili powder (start with 3 tablespoons and go from there), oregano, cumin, salt, pepper, and cloves and toss to coat the onions, letting the spices toast a bit (about a minute or so).

Add the 4 cups water and scrape the bottom of the pan to deglaze. Add the lentils, cover the pot and turn the heat up to bring to a boil. Let boil for about 20 minutes, stirring every now and again. The lentils should still be firm, but almost tender enough to eat.

Add the crushed tomatoes, kidney beans and black beans. Cover the pot, and turn heat down to simmer. Let cook for about 30 more minutes, stirring occasionally. The lentils should be quite mushy, almost melting into the chili. You may also need to add more liquid depending on how much the chili has cooked down. Adding up to two cups more would not be unheard of.

Add lime and maple syrup, then taste for salt and seasoning. It tastes best if you let it sit for 10 minutes or so, but if you can’t wait then just dig in!

For the Corn Muffins:
Preheat oven to 350 F. Lightly spray a muffin tin with cooking spray.

Measure out the milk and add the apple cider vinegar to it, then set aside to curdle.

In a medium mixing bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center and add in the milk, oil and applesauce. Stir together the wet ingredients in the well. Then mix the wet and dry together just until the dry ingredients are moistened, being careful not to overmix. Fold in the corn kernels.

Fill each muffin tin most of the way with batter. Bake for 18 to 22 minutes. Tops should feel firm to the touch and a knife inserted through the center should come out clean.

Remove from oven and when cool enough to handle (usually 10 minutes or so), transfer muffins to a cooling rack to cool the rest of the way.

  • October 18, 2013 at 8:10 am: Elizabeth

    I’ve never understood the outraged culinary purists who say there should be no beans in chilli because really chilli without beans is really just a spicy meat sauce and what’s special about that. I posted an awesome black bean chilli recipe a while back, which is great but requires a very long ingredient list so I’ll give this one a try because it’s a relatively simple and the cooked down lentils will give the sauce a nice meatiness without resorting to TVP which is something I can’t quite come at.
    Here’s a link to my vegetarian black bean if anyone’s interested, the moral being you just can’t have too many recipes for vegetarian chilli

  • October 18, 2013 at 10:04 am: Emma

    Yay! Watched the awesome vid the other day and was super excited for the recipe! Thanks so much for sharing :)

  • October 18, 2013 at 11:54 am: Meredith

    this chili is kick-ass and you are hilarious! thank you!!!

  • October 18, 2013 at 12:54 pm: Lisa

    Yo, I live in Texas, and all my chili has beans!

  • October 18, 2013 at 3:59 pm: Penny

    I love these videos! You are awesome.

  • October 18, 2013 at 4:09 pm: Magda

    This looks delish!! I’m always looking to kick it up a notch, especially when it comes to meatless dishes. Having a strong family history with heart disease, I try to eat as much vegan as I can. I’ll be making real soon. Thanks so much for sharing it with the world! Cheers from Canada :)

  • October 18, 2013 at 4:29 pm: H.S.

    Thank you so much for this recipe Isa. We have a chili cook off fundraiser coming up in November and per my request they finally introduced “Alternative Chili” category. Can’t wait to make this and show everyone how delicious meatless can be :)

  • October 18, 2013 at 4:30 pm: Valerie

    Isa, what is the brand name of your slow cooker. I like the sauteing feature and my slow cooker just died.

    I really want to try this. It looks delicious.

  • October 18, 2013 at 5:12 pm: AMJ

    For the corn muffins, could I substitute anything for the coconut oil, like regular veg/canola oil? My daughter has food allergies. Thanks!

  • October 18, 2013 at 5:39 pm: Terry

    I’m also getting a new slow cooker. I’ve never had one that sears. Any recommendations? Thanks!

  • October 18, 2013 at 5:42 pm: Jessica

    About to go buy groceries for this! If I’m cooking stovetop, would you advise against letting it cook all day? Thanks, as always, for being perfection <3

  • October 18, 2013 at 6:25 pm: Tami@Nutmeg Notebook

    I will have to try this chili recipe! I grew up in Nebraska – the best corn on the cob ever!

  • October 18, 2013 at 6:29 pm: Michael

    …. damn that looks good !

  • October 18, 2013 at 6:58 pm: Christina

    I just love you, Isa. I share you every chance I get. Just today I was sharing you with a new vegan who was overwhelmed by the prospect (I’m an OLD vegetarian relatively newly vegan) and I could honestly tell her not to worry, everything was not only going to be ok, it was going to be fun and delicious and even a little irreverent. She’s not overwhelmed any more and she’s laughing.. (FYI we are a couple of old broads in our 60s.) Only problem is, now I want a Breville slow cooker (with sear function!) to go with my convection/toaster oven ;0)

  • October 18, 2013 at 8:17 pm: Sarojini

    Loved the video, and that the chili is so simple. Those corn muffins also look delish…

  • October 18, 2013 at 8:39 pm: Amanda

    My slow cooker doesn’t have a sear setting. Is there another option? ie high for #mins or preparing some other way first?

  • October 18, 2013 at 8:40 pm: Amanda

    Actually, scrap that….I should learn to read on… ;)

  • October 18, 2013 at 10:41 pm: Lani

    As someone else asked, what non oil liquid could be used for the coconut oil?

    • October 19, 2013 at 4:48 pm: IsaChandra

      I would do two tablespoons almond butter, 2 tablespoons extra applesauce.

  • October 19, 2013 at 12:12 am: FoodFeud

    Isa yr videos are amazing! And here I thought I couldn’t like you more than I already do.
    Don’t have a slow cooker but love the idea of lentils in the chili. Gotta try this soon when it cools off a bit more.

  • October 19, 2013 at 2:46 am: Tikva

    Jalapeno’s are difficult to buy fresh where I live, so wondered if fresh Green Chillies could be used as a substitute, and if so, how many? Thanks!

  • October 19, 2013 at 4:37 am: Luv What You Do

    This looks amazing! I can’t wait to make it lentil chili!

  • October 19, 2013 at 4:06 pm: JennO

    Isa! I stepped away from the computer for a wee bit and when I return I find Isa’s gone video. Not to be weird, b-u-t…I think I’m in love! You are amazing and this meal is going into my slow cooker right now! Grazie, bella!

  • October 20, 2013 at 12:43 pm: Aurora Cooney

    Made this and it was a HUGE hit. And it was sooooo easy.

  • October 20, 2013 at 4:19 pm: Dionne

    I just made this for dinner and even my “reluctant” omnivore husband loved it! My lentils were still “crunchy” though, even after 9+ hours, not sure if I did something wrong. This is the first time I have made chili, vegan or otherwise, that I finally said, “Yeah!”

  • October 21, 2013 at 1:24 am: Danielle

    Isa, is that just a large cookie scoop you’re using in the video or is it one designed specifically for muffins? Thanks!

    • October 21, 2013 at 4:03 pm: IsaChandra

      It’s an ice cream scoop!

  • October 21, 2013 at 4:02 am: A

    The BF made this today. So, so good.

  • October 21, 2013 at 4:57 pm: Susann

    Hi Isa,
    I’m living in Germany and would love to make this dish; however, I#m not very secure with American recipes. So, when you write chili powder, do you mean powdered chili pepper (i.e. cayenne pepper?) or a blend of spices which besides chilis already includes oregano and cumin and is sold here as chili powder, chili mix, or chili flavor? Thank you for your help (and your lovely recipes)!
    Cheers, Susann

    • October 21, 2013 at 7:58 pm: IsaChandra

      Blend of spices. Not cayenne, or you’ll burn off your whole mouth.

  • October 21, 2013 at 7:03 pm: Nate

    Is it 4 cups of water or 2? Ingredients say 2, instructions say 4.

    • October 21, 2013 at 7:57 pm: IsaChandra

      Stovetop is 4, slow cooker is 2. There are two separate instructions.

  • October 22, 2013 at 12:36 am: Gina

    I am excited about the corn muffins. I hate when they are too sweet!

  • October 22, 2013 at 1:07 am: Becky

    I made these corn muffins tonight to go with some chli I had already made this weekend. I love them! They will now be my goto recipe. Instead of applesauce I used some leftover pumpking puree I had in the fridge and couldn’t tell the difference. I also topped the muffins before baking with a sliced jalpeno from a jar just for looks and a little heat YUM. What a hit. Thank you and I love your videos!!! When will I see your show on the food channel?!

  • October 22, 2013 at 2:01 am: Ting

    You are so funny!! I recently discovered your blog after going vegan and it has become my bed time reading. I especially like your “About” page! I also live in NYC and adopted the cutest Maine Coon cat from Brooklyn :o)

  • October 22, 2013 at 8:40 pm: Tina.

    Hi, Isa! Thanks so much for another great looking recipe. Planning on making your chili this weekend–can’t wait. Just wanted to be sure that the recipe for muffins is for the mini muffins tin? Or could I use the regular one and double? Thank you!

  • October 22, 2013 at 11:26 pm: sui

    Leopard print paring knife! How did I not know such a thing existed before now??? I am a Breville girl without a doubt, they get my brand loyalty. :)
    Sadly my slow cookers are both in excellent shape and don’t have a sear function, I’ll have to start on the stove top and move across to the slow cooker. This looks delicious.

  • October 23, 2013 at 10:40 am: Lilian

    Your Chili tastes so damn good! I’m right now at work and eating it. It’s devine. Thank you for posting this recipe. Germany will be lucky cause I’m blogging about it in a few days :)

  • October 23, 2013 at 7:13 pm: Diana

    Wonderful muffin inspiration! just what I needed! These were great. I added a chipotle pepper and used part whole wheat pastry flour and less sugar.

  • October 24, 2013 at 12:26 am: Becky

    I just got your book today. I put the chili in the slow cooker this morning and invited friends over. I made the Ranch Salad with Red Potatoes and Smoky Chickpeas to go with. Holy moly! My guests all raved about the soup and salad! I think the Ranch Salad is my favorite salad ever! It’s SO good! I had seconds of the salad and can’t wait for lunch tomorrow to eat more!
    Isa – you rock! Your new book is stunning and I am looking forward to cooking my way through it. Rock on!

  • October 24, 2013 at 11:08 pm: Molly K

    HEy, Isa! This is the first time I’ve seen your website, and I’m already excited to make many of the recipes! The first will be either this or the Red Lentil Thai Chili…(’tis the season for warmth, after all, here in MinneSNOWta, where I live…ugh!)
    One question for you about the ingredients: you call for Mexican Oregano in the chili; is that different from the standard Oregano that is sold in most grocery stores?
    Thanks in advance!

    • October 24, 2013 at 11:17 pm: IsaChandra

      It doesn’t matter THAT much, but dried oregano is typically Mexican or Turkish and the flavors are slightly different. Sometimes you can get the herbs specifically labeled, but sometimes it just says “oregano.” And that’s fine, too!

  • October 24, 2013 at 11:20 pm: Lindsay

    Do you think this could be made in a pressure cooker instead?

  • October 25, 2013 at 8:28 pm: Mary

    That’s a beautiful rich looking chili. I love chili and can’t imagine it without beans. Bless you..

  • October 27, 2013 at 9:42 pm: Kharina

    It’s wet and cold here in the UK. I picked the last of my bhut jolokias, so will start some fires! Thanks for a very noticing recipe!

  • October 29, 2013 at 1:53 pm: Sheri

    Hi Isa! I am a Texas girl and I made this chili yesterday! It is Delicious!! After cooking in my slow cooker 8 hours the lentils were still not quite done. Cooked on stovetop a bit longer and it was all good!! Very yummalicious!! Thank you!

  • October 31, 2013 at 1:06 am: Kumiko

    When I saw this video , in my kitchen I had lentil, black bean, pinto bean , tomato can and polenta. I cooked in the morning and now I ‘ve eaten it . . . A W E S O M E ! It will be added to my recipe.
    Thank you everything and always. I will try your corn muffin soon.

  • October 31, 2013 at 1:45 am: Michelle

    Our fave chili recipe was always Chili sin Carne al Mole from VWAV. I made this one and loved it too next time I’m going to combine the 2 and put lentils in the VWAV recipe! Crazy.

  • October 31, 2013 at 11:33 pm: Karen

    Awesome recipe! I made this for a chili cook off at work and won first place! Oh, did I mention I live and work in TX? Thanks Isa!

  • November 1, 2013 at 11:53 pm: Deanna

    I made this chili tonight for dinner…it is so delicious! I’ve been looking for a go-to chili recipe for a while and this will definitely be it. Thanks Isa!

  • November 4, 2013 at 3:49 am: Joe

    Adding chickpeas given a few pulses in a food processor adds a nice layer of texture/meatiness as well!

  • November 4, 2013 at 6:16 pm: Devon

    I can’t get enough of this chilli!!!

    Thanks sooo sooo much Isa!

  • November 4, 2013 at 6:32 pm: Stacey L

    I followed the recipe exactly as it was presented and the results were great. Mind you, it was better the day after which is the norm for chilis, soups, and stews. For those trying this for the first time, understand the potency of your spices. My cumin was overly strong, my oregano weak, my chili powder weak. I would consider this a “forgiving recipe” because I was able to easily correct the inconsistencies and once I did, the layers of flavor revealed themselves quite nicely. I recommend giving it a go if you haven’t already. This will be a winter staple in our household ! Thank You ;)

  • November 4, 2013 at 6:40 pm: Mary Bowman-Kruhm

    Does this freeze well? I need a dinner to eat tonight and freeze till family arrives next week. Ordered IZA DOES IT and anxious for it to arrive.

  • November 11, 2013 at 2:41 am: annelise ocanto

    These recipes were great; the chili and corn bread were delicious. To add some kick ( and to use what was already in my fridge), I added 1/4 c Chipotle peppers in Adobe sauce and that made the flavor even better. Cant wait to buy your book! Keep it coming. Thanks Isa!

  • November 12, 2013 at 1:15 am: Sandy

    Made the chili & muffins for my dinner party last night and everyone was like “This is amazing can I have your recipe??” and I was like pshhhh lemme introduce you to the Queen of Veg!… and sent them all the link to your blog :-). I am way overdue to show you some comment love.. your recipes have been keepin’ it spicy in our household for a long time now! Everything you post is exploding with flavor and I love it! I am SO excited to see you speak in Philly in Dec!! Anddd your videos are great your dance moves are rockin’. Thanks for being awesome!

  • November 12, 2013 at 2:25 am: Dee

    This was sooooooo great! I’m trying to help my mom see that plant-based food is actually REALLY delicious and she was scraping the bottom of her bowl when I made this! And she ate three mini muffins! Thank you!

  • November 12, 2013 at 2:44 pm: Debbie T.

    I made this chili last night. It was amazing. Very, very tasty. Thanks for a delicious vegan chili recipe.

  • November 13, 2013 at 4:32 pm: DW

    I made this for my in-laws this weekend (who are not vegetarian) and my husband and I, who are. It got rave reviews! Everyone loved it, and it was perfect for a cold fall evening.
    Thanks for making such great recipes that always turn out, even the first time I attempt it!

  • November 15, 2013 at 2:09 pm: Allison

    Would green lentils absolutely destroy the way the chili looks?

    • November 16, 2013 at 8:10 am: IsaChandra

      No those are ok!

  • November 18, 2013 at 2:35 am: Ryan

    thank you so much. you’re teaching me how to cook. i’m 32.

  • November 20, 2013 at 2:58 am: Jessica

    This is the second recipe that I have cooked from Isa’s new book and I love it! Made the chilli with the corn muffins as well. The corn muffins cook so quickly and are addictive.

    Thank you so much for this recipe Isa!

  • November 21, 2013 at 1:37 am: Anya

    OMG- the corn muffins were out of this world- best I have ever had!!! (And I must admit, I was a bit sceptical about the coconut oil and apple sauce)- but this was brilliant!!! ;)

  • November 21, 2013 at 1:39 am: nancy

    thank you so much for this fabulous recipe! My first time making any kind of chili! It is soo good!

  • November 22, 2013 at 11:37 pm: Silvia Reynolds

    I dont have a corn muffin pan could i just make in baking pan and cut squares?!?

    • November 23, 2013 at 1:09 am: IsaChandra

      Sure! I’d use a 8×8 square.

  • December 6, 2013 at 10:47 pm: Krispie

    I just made the chili, it’s amazing, lots of great flavors going on.

  • December 8, 2013 at 2:33 pm: Eric

    Has anyone experimented with throwing in uncooked (soaked) beans into the slow cooker? Would seem to save some labor if I didn’t have to pressure cook the beans…

  • December 8, 2013 at 10:29 pm: Eric

    Pepe’s Secret Guacamole? P 233 in ISA Does it? It’s not on page 233… Could you post a recipe online?

  • December 15, 2013 at 9:53 pm: Paul

    OMG, the chili is sooooo good! I have a crappy little kitchen in my apartment and I kept knocking stuff over (especially the lime juice), but I finally managed to get it all put together. I just tasted the first bite with the corn bread and it’s amazing!

    Thanks so much for the recipe! (Also, this recipe totally gave me an excuse to buy a lime squisher, which I don’t know how I lived without!)

  • January 2, 2014 at 5:33 pm: Kim

    This chili is SOOOOO delicious! All of my meat-eating family devoured it yesterday!! Thank you!

  • January 7, 2014 at 4:25 am: M.G.

    This recipe is sooo delicious. It was a hit with my carnivore friends!!

  • January 7, 2014 at 5:15 am: Meaghan

    THIS IS THE BEST CHILI. i’m so excited. i love that it’s not all chunky and vegetabley (not that i don’t like vegetables, just not in my chili as much). also if anyone is wondering, i substituted gluten free AP flour for the corn muffins and it turned out great. thank you so much for this recipe! yay!

  • January 8, 2014 at 6:44 pm: carolinefo

    Just made this, after doing a google search for vegetarian chili recipes – it is sensationally good!
    Thank you very much indeed for the recipe, which is going to be used frequently in this household.
    I’m now going to start studying the rest of your recipes…

  • January 9, 2014 at 5:11 pm: Ed

    Due to some recently diagnosed coronary artery disease, I am trying to change my eating habits. While I may never be a hard core, pure vegetarian, I do plan to cut out red meats and fried foods. In my quest for healthier eating I stumbled across this web site a few days ago. We live in Louisiana where food is rich and hearty. I Had never eaten a vegetarian dish in my 50+ years. We do cook chili a lot in the winter though I was never a fan of chili with beans. Even with these preconceived negative thoughts (vegetarian & beans), I decided to try this recipe. I must say I was shocked at how good it was. My wife, daughter and I all loved it.

  • January 12, 2014 at 10:13 pm: Marsha

    I adore this recipe. I make it over and over. Will make it again for a party next week. I use a can of BBQ beans, with its sauce, to get that flavor.

  • January 14, 2014 at 3:33 pm: munspage

    Isa- I love it ! Love your site like a million other people!!
    I usually add and little liquid smoke in my chili.
    Love the recipe, I also had to post this on my site http://www.munspage.com

  • January 21, 2014 at 6:24 pm: Jessica

    First, thank you for being awesome. Although I have never commented, I have made most of your recipes and have used many as a base for my own variations. Veganomicon was my first vegan “bible” and you are an inspiration. My healthy, happy, vegan five year old is seriously obsessed with beet burgers and he will eat just about anything with a little nut cheese to dip it in. Second, quick question on this chili before I just try doing it and end up disappointed…can I just use dry beans? Seems like it would work fine since it is cooking so long. I would just add more liquid, correct? I usually have some cooked beans in the freezer but I am down to black eyed peas and a handful of garbanzos. I have some dry black and beans, but I don’t have time to soak and cook them first. Again, thank you for being so freaking fabulous.

  • January 26, 2014 at 2:48 am: Natalie

    What is Mexican Oregano? This looks great but in Australia, Mexican Oregano is hard to come by. Thanks

  • January 26, 2014 at 2:29 pm: Amy

    VIDEOS!!! I haven’t visited the site in far too long. I’ve watched three already. LOVE! You are funny and charming and now I want faux clam chowder and pumpkin ice cream and chili. And orzilla (I read that one first).

  • January 27, 2014 at 5:58 pm: Elizabeth Crawford

    I love your recipes! Sometimes we cook exclusively from them during the week. I am making this recipe now and can’t wait to try it as your mac n’cheese with roasted brussels sprouts last night was fabulous. I have a question about the amount of water needed. I am making the stovetop version and the directions read “Add the 4 cups water” but I’m noticing it’s really liquidy and not cooking properly. When I went to the top the ingredients read “2 cups water (plus extra as needed).” Thanks for sharing your culinary talents with us!

  • February 3, 2014 at 7:50 pm: Rebecca

    Best Chili EVER! Seriously, I’ve never had chili this good. I just used the stove top directions.

  • February 6, 2014 at 4:11 am: Hannah

    This is beautiful. Thank you for all the shockingly delicious vegan recipes—I’m just starting out as a vegan. I recently found out I’m allergic to eggs, dairy, and gluten; having cut those out, I’m suddenly finding meat to be repulsive! So here I am… :)
    Can I just substitute gluten-free flour in the muffins, or is the flour ratio different? I’ve thought about getting some “cup for cup” GF flour for simplicity. I figure corn muffins are a good quickbread option for GF baking, because half of the flour equation is corn anyhow.

  • March 3, 2014 at 9:31 pm: Shannon C

    Oh gurl this is good! Okay, true talk, I’ve been slow to incorporate lentils in my cooking. Ever since trying one of your recipes out of Veganomicon with some split red lentils I was disappointed in the texture. Fuzzy? Fear not, I blame the type of lentils/brand. I trust you implicitly. Which is why I decided to try this recipe today. And boy is it tasty, with just the right amount of chewiness to it. And the flavor profile, as always, is spot on. Thanks for all your awesome creations. I might be trying the beet burgers this weekend. For now, it’s time for seconds!

  • March 14, 2014 at 1:15 am: Kayla

    The flavor is what got me on this recipe. Its the perfect combination of spices. The cornbread and chili mixture was meaty, sweet, and delicious. Do you recommend a good wine/beer with this?
    Thanks again for posting such great recipes.

  • April 13, 2014 at 5:46 pm: ck

    I tried the corn bread muffins. They were entirely too crumbly and they tasted very strongly of baking soda. Will not be using this recipe again.

  • April 19, 2014 at 1:09 pm: MissBear

    Making this for seemingly the hundredth time, it is THAT good. We will be having it with brown basmati and fried corn tortillas, diet be damned. Thanks Isa for the awesomeness.

  • April 25, 2014 at 1:08 pm: Ro'Chele

    This is the BEST chili recipe I’ve ever tried. (Sorry, Mom, your recipe’s been replaced.)

    The reason I am so obsessed with you(r recipe) is because you ‘get’ daily life. You know the average person ain’t got time for super fanciful chili powders and all that jazz. You perfectly allow people to go the extra mile with fresh tomatoes or home(pre)cooked beans, but you know why canned goods got popular!

    Anyways, love you, and this recipe. Never stop being awesome.

  • May 8, 2014 at 4:25 pm: Haley

    The corn muffins were fantastic against all odds! I totally forgot to put the 1 c cornmeal, and they were still AMAZING. I did not like the flavor of the chili however to be quite honest. It wasn’t necessarily bland but it wasn’t exciting. The flavors did not come together for me. This is one of two recipes on your website that I have not enjoyed though, so I will still keep trying everything on your site!

  • May 12, 2014 at 12:39 am: Chis@

    The corn muffins worked out for me – I just left out the corn kernels. I got your recipe from another web site: http://www.foodrepublic.com/2014/01/27/vegan-cornbread-muffins-recipe

    There it is suggested that “If you’d like to turn this into a berry corn muffin, feel free to add 1 teaspoon of vanilla extract and 1 teaspoon grated lemon zest along with the wet ingredients, then fold in 1 cup of berries.”

    I think it would be nice with a cup of berries added to it.

    Thanks for the recipe.

  • July 27, 2014 at 3:16 am: Alex

    More videos please.

  • September 22, 2014 at 7:45 pm: Iris

    OMG this chili is amaaaaazing :D

  • October 2, 2014 at 9:34 pm: best fragrance for men

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  • October 5, 2014 at 8:10 pm: beth

    I have this chili simmering right now; so far it smells and tastes great, so I know it will be even better tonight and tomorrow. I substituted a can of white beans for the red kidneys and added a few splashes of vegan worcestershire sauce. I had the sad realization that my cornmeal had gotten buggy, so I substituted an additional cup of flour for the cornmeal and the muffins are still cakey and delicious. Thanks for always having recipes that stand up to those of us who tend to read the ingredients list as we go :D

  • October 20, 2014 at 6:09 pm: Melissa

    Could ya use beer instead of water? Also what beer would you recommend if so!

  • November 9, 2014 at 3:46 pm: Sophie

    This has become my go-to chili recipe. Also those muffins are as adorable as they are yummy.

  • November 11, 2014 at 11:13 pm: Kat

    Wow! Looks yummy, but the title put me RIGHT off! I almost didn’t even look at it. I mean, when a vegan sees the word “meat” prominently listed in the recipe title, we run a mile. I’d suggest changing the title. I will probably try the recipe, though.

    P.S. I’m from Canada, and chili DEFINITELY has beans! It wouldn’t be chili without the beans. Duh!

  • December 30, 2014 at 1:38 am: Emily

    So when is the cooking show coming out? The plant based world needs someone like you on the food network!!!

  • December 31, 2014 at 4:07 am: Jean Eckman

    I loved this recipe so much I went out and purchased your book “ISA DOES IT”
    Then I watched your video….funny and informative.
    My grandson is highly allergic to gluten and casein. I’m certain I can find some recipes in your book and on your website that he will love.

  • September 17, 2015 at 2:06 pm: Rebecca

    are you supposed to pre cook the lentils for the slow cooker recipe?

  • November 26, 2015 at 5:07 am: David

    I saw you on Victory Garden. Decided to give your vegan chili a try. Made it this evening, I enjoyed making this dish! No meat to be careful of cross contamination. I referred to your video many times throughout my cooking endeavor, I like you. Your funny, knowledgable, and hot. Keep’em going. Gonzales, LA PBS viewer.

  • February 8, 2016 at 11:22 pm: Anna

    Does this dish work well frozen and reheated?

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  • March 21, 2016 at 9:17 pm: Lenny

    I’ve made your eggplant lentil chili. Saw you make it on Victory Garden. Loved, loved your recipe. I’ve shared with friends. it’s a weekly soup in our home. Thank you!

  • April 2, 2016 at 11:31 pm: Lauren

    This is one of my favorite chili recipes of all time, meaty, meatless or otherwise. I’ve been eating it all week on top of a salad of iceberg lettuce, cilantro and red onions, and it is AWESOME. No dressing required, as the chili “juices” more than suffice. I highly recommend. If only I had a ripe avocado on hand …