Vegetarian Chili with Egg Muffins

0 Ratings

Leave a Rating

Your Rating:

Ingredients

Serves

Conversion

Metric

Imperial

Vegetarian Chili

1 tbsp olive oil

2 onions, diced

3 cloves of garlic, minced

3 celery stalks, diced

2 carrots peeled and diced

1 tbsp tomato paste

2 red or orange peppers, diced

2 tbsp chili powder

1 tbsp cumin

2 tsp garlic powder

2 tsp smoked paprika

2 tsp tumeric

1 tsp black pepper

1/2 tsp salt

3 cans (796 ml) of diced tomatoes

1 can of kidney beans, drained and rinsed

1 can of navy beans, drained and rinsed

1 can of lentils, drained and rinsed

Optional toppings shredded cheese, cilantro, or greek yogurt

Cornmeal Egg Muffins

3/4 cup cornmeal

1 1/4 cup spelt flour

1 tbsp baking powder

1/2 tsp salt

2 egg

3 tbsp honey

3/4 cup + 2 Tbsp milk

1/2 cup canola oil

8 egg for putting into the middle of the muffins

For the Chili: In a large stockpot, over medium heat, add oil along with onion, garlic, celery and carrot. Cook, stirring occasionally for 5 minutes, until onions are softened. Add tomato paste, bell peppers, spices and salt, stir and cook out for 1-2 mins until spices are fragrant.
Next, add in canned tomatoes, beans and lentils. Bring to boil and then reduce heat to low and cook for 30-45 minutes stirring occasionally. To thicken it up, break up some of the beans with a wooden spoon when stirring.
For the Cornmeal Egg Muffins: Preheat oven to 350°F (175°C) and grease a jumbo muffin tin.
In a large mixing bowl, combine dry ingredients and whisk together. In a small bowl, combine wet ingredients, and mix well. Then pour wet ingredients into dry ingredients, mix until just combined, a few lumps are ok, do not overmix.
Fill muffin tins with ¼ cup of batter, crack an egg into each and then top with another ¼ cup of batter. Repeat with remaining batter and bake in preheated oven for ~25 minutes, until cornmeal is baked through and golden. Eat immediately with chili and store any leftover cornmeal muffins in an airtight container in the fridge for up to 5 days.