45 minutes
A hearty vegetarian chili made in a skillet featuring fire-roasted tomatoes, beans, spices, and topped with poached eggs and melted cheddar.
tablespoons
Yellow Onion, coarsely chopped
each
pinches
grind
Garlic, minced
cloves
teaspoons
tablespoons
tablespoons
0 cans
Beans, with liquid
0 cans
splash
each
Sharp Cheddar Cheese, shredded
handful
sprigs
1. Cook Onions
Melt unsalted butter in a large skillet. Add coarsely chopped yellow onion seasoned with kosher salt and black pepper. Cook until soft and golden, about 5 minutes.
2. Add Spices
Stir in minced garlic, cumin, and chili powder. Cook for about a minute to release the aromatic oils.
3. Incorporate Tomato Paste
Fold in the tomato paste and cook for a couple of minutes until it darkens slightly.
4. Add Tomatoes and Beans
Stir in fire-roasted tomatoes and beans with their liquid. Bring to a boil, then reduce heat and simmer for about 20 minutes.
5. Season with Vinegar
Stir in a splash of apple cider vinegar to brighten the dish.
6. Poach Eggs in Chili
Make four divots in the chili and crack an egg into each one. Season with salt and pepper.
7. Add Cheese and Cook
Sprinkle cheddar cheese over the skillet. Cover and cook until eggs are set and cheese is melted, about 5-7 minutes.
8. Garnish and Serve
Finish with fresh cilantro sprigs on top. Serve with warm tortillas or tortilla chips.
Create wells in the chili to poach the eggs with a lid on the skillet, aiming for slightly runny yolks.
Start with the freshest and highest-quality vegetables you can find. Use ripe tomatoes and fresh bell peppers, seeking out heirloom varieties if available.
Sauté onions, garlic, and bell peppers until soft and fragrant before adding other ingredients, to develop a well-rounded flavor profile.
Select good-quality ground cumin, smoked paprika, and chili powder. Toast them lightly in the skillet to enhance their flavors.
Allow the chili to simmer gently to meld flavors together and naturally thicken the dish.
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