This soul-warming weeknight chili is made in a skillet because the shorter sides of the pan allow the liquid to evaporate more freely, encouraging it to thicken faster than it would in a traditional pot. Eggs are nestled right into the chili, so the whites cook and the yolks stay molten, in a preparation similar to a shakshuka, another popular eggs-for-dinner dish. Shower the chili with Cheddar, simmer for a few minutes and there you have it: a hearty vegetarian meal. Serve with any toppings you like and something starchy like tortillas to mop everything up.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large (preferably cast-iron) skillet, melt the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chili powder, stir to combine, and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns the color of rust, about 2 minutes.
- Stir in the tomatoes and both cans of beans with their liquid. Bring to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt.
- Reduce the heat to low. If your chili is thick enough, make four divots evenly spaced in the chili and crack an egg into each divot. (If the chili is not thick enough to hold the divots, don't worry, just crack the eggs on top.) Using a fork or spoon, gently cover the whites with chili. (This helps the whites cook faster and more evenly). Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 5 to 7 minutes. Garnish, if desired, with cilantro sprigs. Serve with tortillas, tortilla chips or tostadas alongside.
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NEW GAMING
[email protected]This chili is amazing! I highly recommend it.
Ramona Nicolae
[email protected]I'm so glad I found this recipe. It's my new go-to chili recipe.
jawad ahmad Tanha
[email protected]This chili is so flavorful and satisfying. I love the combination of spices.
Md sahed Hossen
[email protected]I've made this chili several times, and it's always delicious. It's a great recipe to have on hand.
Devisara Basnet
[email protected]This chili is a great way to use up leftover vegetables.
Greg Sauceman
[email protected]I love the versatility of this chili. You can add or remove ingredients to suit your own taste.
Srabonti Srabonti
[email protected]This chili is so easy to make, and it's perfect for a weeknight meal. I usually serve it with rice or cornbread.
Ken Ketauganda
[email protected]I made this chili for a party last weekend, and it was a huge hit! Everyone loved it, and I even got a few requests for the recipe.
Lauette Alcineus
[email protected]This chili is a great way to get your kids to eat their veggies. My kids love the eggs and cheese, and they don't even notice the veggies.
Ernest Foley
[email protected]I'm not a vegetarian, but I love this chili! It's so flavorful and satisfying, and the eggs and cheddar add a nice touch of richness.
Moynuddin Islam
[email protected]This vegetarian skillet chili is a lifesaver! It's so quick and easy to make, and it's always a hit with my family. I love that I can use whatever veggies I have on hand, and it always turns out delicious.