Recipes

Vegetarian Chili with Egg Muffins

This recipe takes chili to a whole other level, with the cornmeal egg muffins being the star! Make sure you refrigerate any leftover egg muffins and use up within 4-5 days.

Serves:
8
Prep Time:
20 min
Cook Time:
85 min

Ingredients

Vegetarian Chili

  • 1 tbsp ( 15 mL ) olive oil
  • 2 onions, diced
  • 3 cloves garlic, minced
  • 3 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1 tbsp ( 15 mL ) tomato paste
  • 2 bell peppers, diced
  • 2 tbsp ( 30 mL ) chili powder
  • 1 tbsp ( 15 mL ) cumin
  • 2 tsp ( 10 mL ) garlic powder
  • 2 tsp ( 10 mL ) smoked paprika
  • 2 tsp ( 10 mL ) turmeric
  • 1 tsp ( 5 mL ) black pepper
  • ½ tsp ( 2.5 mL ) salt
  • 3 cans (796 mL ea), diced tomatoes
  • 1 can kidney beans (398 mL), drained and rinsed
  • 1 can navy beans (398 mL), drained and rinsed
  • 1 can lentils (398 mL), drained and rinsed
  • Optional toppings: Shredded cheese, cilantro, greek yogurt

Cornmeal Egg Muffins

  • ¾ cup ( 175 mL ) cornmeal
  • 1 1/4 cup ( 315 mL ) spelt flour
  • 1 tbsp ( 15 mL ) baking powder
  • ½ tsp ( 2.5 mL ) salt
  • 2 eggs
  • 3 tbsp ( 45 mL ) honey
  • ¾ cup ( 175 mL ) + 2tbsp (30 mL) milk of choice
  • ½ cup ( 125 mL ) olive or canola oil
  • 8 eggs - for putting into the middle of the muffins

Instructions

  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.