Chili Muffins - alive magazine

Name: Chili Muffins - alive magazine
Ingredients: 2 large organic eggs; 1/3 cup (80 mL) tomato paste; 1/2 cup (125 mL) coarse grind cornmeal; 1 cup (250 mL) cooked or canned black beans; 1 cup (250 mL) cooked or canned kidney beans; 1 cup (250 mL) fresh or frozen corn kernels, thawed; 1 cup (250 mL) diced red bell pepper; 1 medium carrot, grated; 2 tsp (10 mL) dried oregano; 1 tsp (5 mL) chili powder; 1 tsp (5 mL) garlic powder; 1 tsp (5 mL) onion powder; 1/2 tsp (2 mL) salt; 1 cup (250 mL) grated yellow cheddar cheese

www.alive.com

Who says you need a bowl and spoon to eat chili? These adorable chili muffins are sure to please all taste buds in a family. Beyond hectic weeknight dinners…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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