Vegetarian Chili with Egg Muffins

Serves 8
Prep Time 20 min
Cook Time 45 min
Print Recipe
This recipe takes chili to a new level, with cornmeal egg muffins as the star! This delightful vegetarian chili is warming and nourishing when the nights get colder. Be sure to refrigerate any leftover egg muffins and use up within 4-5 days.

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 ¼ 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

  • Step 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.

  • Step 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.

  • Step 3

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

  • Step 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.

  • Step 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.

Nutrition Facts

Per serving
Calories614
Fat25 g
Saturated Fat5 g
Trans Fat0 g
Carbohydrate75 g
Fibre16 g
Sugars20 g
Protein25 g
Sodium1514 mg