Vegetarian Chili with Egg Muffins

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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


  1. 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.

  2. 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.

  3. For the Cornmeal Egg Muffins: Preheat oven to 350°F (175°C) and grease a jumbo muffin tin.

  4. 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.

  5. 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.