I had already decided to bake vegan cornbread muffins for this week’s 52 Weeks of Baking Challenge. What goes better with cornbread muffins than chili? The answer is nothing. Therefore…chili.
I followed the recipe from the ever-fabulous cookbook by Robin Robertson, Fresh from the Vegetarian Slow Cooker. I really can’t recommend this book enough. I am a big fan of every recipe I’ve made from it. In case you’re not motivated to buy it or check it out from your library, a kind Internet person has typed out the recipe for you here. I followed it without variation up until the chive-flecked dumplings part where I closed the book and made cornbread muffins instead.