Lentil and Bean Chili with Buckwheat Muffin

Ingredients (for 2 servings)

• 1 Tbsp — olive oil
• 1 whole — ½ white onion, diced
• 2 whole — garlic cloves, minced
• 1 tsp — chili powder
• 1 tsp — cumin
• 1 whole — ½ tsp paprika
• 1 tsp — oregano
• 1 whole — C lentils, cooked
• 1 whole — 15-oz can of black beans, drained and rinsed
• 1 whole — 15-oz can of diced tomatoes
• 1 whole — C vegetable broth
• 1 whole — Salt and pepper to taste
• 1 whole — ½ C buckwheat flour
• 1 whole — ½ tsp baking powder
• 1 whole — ¼ tsp baking soda
• 1 Pinch — of salt
• 1 Tbsp — ground flaxseed + 3 Tbsp water
• 1 whole — ¼ C milk
• 1 Tbsp — maple syrup
• 1 Tbsp — olive oil
• 1 whole — ½ tsp apple cider vinegar