three-bean chili and cheddar jalapeno corn muffins.

I think the below email that I received today from the boy says all there is to say about this chili (and it also sums up my sentiments exactly). 

Your chili is the bomb.com.  Even better the second day after it marinates over night.  

This is comfort food at its best - super easy, super delicious  and (surprisingly) super healthy.  I promise you wont miss the meat in this and because its vegetarian you can eat it on a daily basis and not feel guilty at all.  I am guessing this will be on heavy rotation for the rest of the winter.  Hibernation food at its best.  

The corn muffins are completely unnecessary, but to me its sacrilegious to eat chili without a side of cornbread. The cheddar and jalapeno add-in's elevate the muffins from plain to special which is always a plus in my book.  

Three-Bean Chili

1 15-oz can black beans
1 15-oz can kidney beans
1 15-oz can pinto beans
1 medium onion, diced
2 cloves of garlic, minced
16 - 18 ounces fire roasted crushed tomatoes
2 tablespoons grapeseed oil or vegetable oil
1 chipotle chili in adobe, diced plus a teaspoon (or more) adobe juice
1 tablespoon chili powder
2 teaspoons dried oregano (preferably Mexican oregano)
1 1/2 teaspoons cumin
1 teaspoon unsweetned coco powder
1/4 cup cilantro, diced (plus more for garnish)
Salt and pepper to taste

Garnishes - Diced jalapenos, sour cream, cheddar cheese, green onions, cilantro

Heat vegetable oil in a large pot on medium heat, when hot add diced onion and garlic, cook, stirring occasionally until the onion and garlic is lightly browned and softened.  Add the chipotle and juice to the pot and cook for another minute.  Add the beans, tomatoes, chili powder, oregano, cumin, and cocoa powder.  Turn the heat down to medium low and let the mixture simmer for about 30 minutes, stirring occasionally.  Taste and add salt and pepper as necessary.  Garnish and eat! 

Jalapeno Cheddar Corn Muffins
Recipe adapted from Mark Bittman's How to Cook Everything

1 1/4 cups buttermilk, yogurt, or milk (but not skim milk here)
2 tablespoons oil or butter
1 1/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 egg
1/4 cup jalapenos, diced
1 cup cheddar cheese
1 teaspoon chili powder

Grease a 12 cup muffin tin.  Heat your oil or butter in the microwave until good and hot.  Set aside.  Combine the dry ingredients in a bowl along with the jalapenos, cheese, and chili powder.  Add the egg, oil/butter, and yogurt/milk to the dry ingredients.  Stir until well combined.  Portion the batter out into the muffin tin.  Bake for about 20 - 25 minutes, until the tops are lightly browned and the muffins pull away from the side of the pan.