TWD: Savory Corn and Pepper Muffins

Thanks to Rebecca at Ezra Pound Cake, there seems to have been a rash of chili making among the TWD bakers this week. For her selection, she chose these delightful Savory Corn and Pepper Muffins. I stayed close to Dorie's original recipe, with all of its spicy goodness.

For my chili, I chose to ignore the CSA beef in my freezer in favor of this vegetarian option.

Vegetarian Black Bean Chili with Orange and Cumin
Bon Appétit January 2009
by The Bon Appétit Test Kitchen
Yield: Makes 4 servings (plus leftovers)
Active Time: 30 minutes Total Time: 30 minutes
2 oranges
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, pressed
4 teaspoons chili powder
4 teaspoons ground cumin
2 teaspoons ground cinnamon
3 15.5-ounce cans seasoned black beans, drained
2 14.5-ounce cans diced tomatoes in juice
Hot pepper sauce
Sour cream or plain yogurt
Chopped fresh cilantro
Grate enough orange peel to measure 1 1/2 teaspoons. Juice oranges. Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice. Season to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.