We brought this to work this week and ate the muffins for breakfast and the chili for lunch. We always try to cook enough on the weekends for breakfast and lunch during the week, which is a real time-saver for us. The hearty and healthy chili recipe is from Quick and Easy Vegan Slow Cooking, page 140. It is made using pinto beans, fresh corn, potatoes, amaranth, and quinoa. The corn muffins were made using our own recipe.