Vegetarian Chili with Baked Eggs

Servings4

Time to Cook60 minutes

Time to Prepare20 minutes

Chef Trevor Bird put together this chili that will warm up your entire home; the perfect dish on a cold day.

Ingredients

2 medium-sized onions, sliced
4 cloves garlic, peeled and chopped
6 1/2 tbsp (100 mL) water
Pinch of salt
6 1/2 tbsp (100 mL) olive oil
1 tbsp (15 mL) ground cumin
2 tbsp (30 mL) ground coriander
2 cups (500 mL) button mushrooms cut into 1/4 quarters
2 cups (500 mL) carrot, diced
1 cup (250 mL) celery, diced
1 tbsp (15 mL) sugar
2 tbsp (30 mL ) red wine vinegar
1 can (540 mL) canned tomatoes
1 tsp (5 mL) of canned chipotles (Mexican smoked jalapenos)
2 tbsp (30 mL) chili powder
2 pinches salt
2 eggs
1 avocado
1 tbsp (15 mL) of sour cream
Cilantro
1 lime, cut in wedges
Bread, to serve

Instructions

Place onions and garlic in a large pan or pot with 100 mL of water, a handful of salt, and ¼ cup (50 mL) of oil, then put a lid on it and bring to a boil. The water helps draw out natural sugars in the onion giving you a sweeter product. Cook on medium heat and stir every 5 minutes until the onions are soft and slightly brown.
Add in cumin and coriander and stir for 5 minutes on higher heat; this is your chili base. Remove from pot.
Wipe down your pot to clean it and, on the highest heat you possibly can, caramelize mushrooms in the remaining ¼ cup (50 ml) of oil for about 5 minutes, making sure you do not put more than one layer of mushrooms at a time. When the mushrooms are well caramelized, turn down heat and place chili base of onions back in.
Add carrots and celery, stir for 5 more minutes. Add the sugar and shortly after, add in vinegar. Reduce till no liquid is left.
Add in tomatoes and chipotles, bring to a simmer for 30 minutes; add in all the chili powder and season with salt to taste.
Place 6 oz in an oven safe bowl and crack 2 eggs in the chili, then place in the oven at 350 °F (180 °C) for 10 minutes until the egg is set but the yolk is still runny.
Dice an avocado and place on top with a dollop of sour cream, cilantro, lime wedge, and crusty bread.

Notes

You can make the chili itself in advance and then re-heat to cook the eggs, or double the batch for a second easy dinner later in the week! Just be sure it’s up to temperature before you add the eggs, or your baking time will be quite a bit longer.

Thanks to Eggs.ca and Chef Trevor Bird for sharing this recipe.