Description
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.
Ingredients
- Garlic Cloves
- Onion
- Oil
- Ground Cumin
- Dark Chili Powder
- Chili Beans
- Diced Tomatoes
- Eggs
- Mexican Blend Cheese
- Sour Cream
- Green Onions
Instructions
- Heat a saucepan over medium to medium-high heat
- Add oil to cover the bottom of the pan scantily
- Saut garlic and onions in hot oil until they begin to be done
- Onions should be becoming clear and soft
- 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