How To Make Chipotle Bean Chilli with Baked Eggs
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Serves:
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) black beans, rinsed and drained
- 1 can (14 oz) kidney beans, rinsed and drained
- 1 cup vegetable broth
- Salt and pepper, to taste
- 4 large eggs
- Fresh cilantro, chopped (for garnish)
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
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Stir in minced chipotle peppers, ground cumin, and smoked paprika. Cook for an additional 2 minutes to release their flavors.
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Add diced tomatoes, black beans, kidney beans, and vegetable broth to the pot. Stir well to combine. Season with salt and pepper.
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Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally.
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Preheat the oven to 375°F (190°C). Transfer the bean chilli to a baking dish.
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Create 4 wells in the chilli and crack an egg into each well. Season the eggs with salt and pepper.
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Bake in the preheated oven for about 15-20 minutes, until the whites are set but the yolks are still slightly runny.
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Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro.
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Serve the Chipotle Bean Chilli with Baked Eggs hot, accompanied by warm tortillas or crusty bread.
Nutrition
- Calories : 321kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 645mg
- Total Carbohydrates : 38g
- Dietary Fiber : 13g
- Sugar : 5g
- Protein : 17g
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