Who says you need a bowl and spoon to eat chili? These adorable Chili Muffins are sure to please all taste buds in the family. They’re perfect for weeknight dinners, lunchboxes, potlucks, and any after-school event. Each can be served with a dollop of regular or dairy-free sour cream.
Oil sprays tend to leave a sticky residue on metal muffin trays. A better option for greasing is to use a paper towel to apply a thin layer of neutral-tasting oil, such as grapeseed. Silicone muffin cups do not require greasing.
Gluten free & Vegetarian; includes dairy-free option
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Chilli Muffins
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Ingredients
- 2 large organic eggs
- 1/3 Cup tomato paste
- 1/2 Cup coarse grind cornmeal
- 1 Cup cooked or canned black beans
- 1 Cup cooked for canned kidney beans
- 1 Cup fresh or frozen corn kernels, thawed
- 1 Cup diced red bell pepper
- 1 medium carrot, grated
- 2 Tsp dried oregano
- 1 Tsp chili powder
- 1 Tsp garlic powder
- 1 Tsp onion powder
- 1/2 Tsp salt
- 1 Cup grated yellow cheddar cheese, dairy free if desired
Instructions
- Preheat oven to 350 F.
- In large bowl, gently whisk eggs. Stir in tomato paste. Stir in cornmeal, black beans, kidney beans, corn, red pepper, carrot, oregano, chili powder, garlic powder, onion powder, and salt
- Pack mixture into 12 standard-sized greased muffin cups. Bake for 20 minutes. Sprinkle tops with cheddar cheese; bake for 5 minutes more. Let cool for 5 minutes before unmolding.
Recipe Notes
Per serving: 381 calories; 21 g protein; 14 g total fat (7 g sat. fat); 46 g total carbohydrates (6 g sugars, 10 g fiber); 549 mg sodium
