Recipe by ketchupqueen
Creamy-tasting shortcut meatless chili. Makes a very filling meal for two, could easily be doubled. If you're a vegetarian, I'm sure there are veggie chili beans out there, or you could probably just sub a can of pintos with some extra spices.
Top Review by Shandibear
Loved this as a simple, easy and nutritious chili. I added some mushroom and celery, but that was just to try and sneak a tiny bit more veggies into my diet. This is definately a keeper! Will be saved in my cookbook, ketchupqueen, you are a great cook!
- 2 garlic cloves, minced (or to taste)
- 1⁄2 medium onion, diced
- 1⁄2 teaspoon ground cumin
- dark chili powder, to taste (I use about 1/2 Tbsp. for my non-heat-liking husband)
- 1 (15 ounce) can chili beans, preferably the more juicy kind (like, not thickened, I use Ranch Style brand beans)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 eggs
- shredded Mexican blend cheese or cheddar cheese
- sour cream
- finely chopped green onions or cilantro
Directions See How It's Made
- Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily.
- Sauté garlic and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes).
- Add can of beans and its liquid, can of tomatoes and its liquid, and spices. Stir.
- Cover and heat through until not quite boiling.
- While heating, break the eggs into a bowl and, with a fork, break the yolks and lightly beat until the yolks and eggs are thoroughly mixed. The eggs should be just slightly frothy.
- When chili is hot, remove from heat and reduce the heat to low. While off the heat, slowly pour in eggs, stirring as you pour. (Get a good centrifugal motion going before you add the eggs to get this step right.) Egg should cook instantly, giving the soup a creamy look and texture.
- Return to low heat and heat through, perhaps another 2-3 minutes.
- Serve topped with any or all garnishes you choose. Or without, your choice.