Vegetarian Chili with Egg Muffins

Serves 8
Prep Time 20 min
Cook Time 85 min
Print Recipe
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.

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