Vegetarian Chili with Egg Muffins - Eggs.ca

Ingredients

• 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
• ¾ cup (175 mL) cornmeal
• 1 ¼ cup (315 mL) spelt flour
• 1 tbsp (15 mL) baking powder
• 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