Vegetarian Chili with Egg Muffins

Ingredients

• 1 tbsp olive oil
• 2 onions, diced
• 3 cloves garlic, minced
• 3 celery stalks, diced
• 2 carrots, peeled and diced
• 1 tbsp tomato paste
• 2 bell peppers, diced
• 2 tbsp chili powder
• 1 tbsp cumin
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 2 tsp turmeric
• 1 tsp black pepper
• 1/2 tsp 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
• 3/4 cup cornmeal
• 1 1/4 cup spelt flour
• 1 tbsp baking powder
• 2 eggs
• 3 tbsp honey
• 3/4 cup + 2tbsp (30 mL) milk of choice
• 1/2 cup olive or canola oil
• 8 eggs - for putting into the middle of the muffins