20-Minute Egg-Drop Chili

Name: 20-Minute Egg-Drop Chili
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 2 garlic cloves, minced (or to taste); 1/2 medium onion, diced; oil; 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

⏱ 20 mins 🍽 2 serving(s) 🏷 Beans

This is a speedy, meat-free chili with a rich, creamy texture achieved by stirring beaten eggs into the hot soup. It uses pantry staples like canned beans and tomatoes, flavoured with cumin and chilli powder. The dish is finished with classic garnishes like shredded cheese and sour cream, making a substantial meal for two that can easily be doubled. Preparation and cooking are completed within 20 minutes.

Ingredients

2 garlic cloves, minced (or to taste)
1/2 medium onion, diced
oil
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

Method

Place a saucepan over a heat setting between medium and medium-high. Pour in enough oil to lightly coat the base.
Cook the minced garlic and diced onion in the hot oil until softened and translucent, which should take about 5 minutes.
Tip in the entire can of chilli beans with its liquid, the can of diced tomatoes with its juice, and the ground cumin and chilli powder. Mix everything together.
Put the lid on the pan and warm the contents until it is nearly at a boil.
As the chilli heats, crack the two eggs into a bowl. Use a fork to break the yolks and whisk them lightly into the whites until fully combined and a little frothy.
Once the chilli is hot, take the pan off the heat and turn the burner down to low. While the pan is off the heat, gradually pour in the beaten eggs, stirring continuously as you pour. The egg should cook immediately, creating a creamy consistency.
Place the pan back onto the low heat and warm the chilli through for another 2-3 minutes.
Ladle the chilli into bowls and add your preferred toppings, such as shredded cheese, sour cream, or chopped green onions.

Nutrition (per serving)

Sodium1024300 mg

Recipe details

CategoryBeans

Authorketchupqueen