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.
- 2 cloves garlic (or to taste), minced
- 1/2 of a medium-large onion, diced
- 1/2 tsp. ground cumin
- dark chili powder, to taste (I use about 1/2 Tbsp. for my non-heat-liking husband)
- 1 can chili beans, preferably the more "juicy" kind (like, not thickened; I use Ranch Style brand beans)
- 1 can diced tomatoes, undrained
- 2 eggs
- Garnishes (optional):
- shredded Mexican blend or cheddar cheese
- sour cream
- finely chopped green onions or cilantro
- Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily.
- Saute 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. 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.
This recipe was submitted by ketchupqueen on March 26, 2005.