Vegetarian Chili with Baked Eggs

By Chef Trevor Bird
Serves 4
Prep Time 20 min
Cook Time 60 min
Print Recipe
By Chef Trevor Bird
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 ½ tbsp (97.5 mL) water
  • Pinch of salt
  • 6 ½ tbsp (97.5 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) chilli 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

  • Step 1

    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.

  • Step 2

    Add in cumin and coriander and stir for 5 minutes on higher heat; this is your chilli base. Remove from pot.

  • Step 3

    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 chilli base of onions back in.

  • Step 4

    Add carrots and celery, stir for 5 more minutes. Add the sugar and shortly after, add in vinegar. Reduce till no liquid is left.

  • Step 5

    Add in tomatoes and chipotles, bring to a simmer for 30 minutes; add in all the chilli powder and season with salt to taste.

  • Step 6

    place in a 6oz oven safe bowl and crack 2 eggs in the chilli, then place in the oven at 350 °F (180 °C) for 10 minutes until the egg is set but the yolk is still runny.

  • Step 7

    Dice an avocado and place on top with a dollop of sour cream, cilantro, lime wedge, and crusty bread.

Nutrition Facts

Per serving
Calories586
Fat41 g
Saturated Fat8 g
Trans Fat0 g
Carbohydrate46 g
Fibre12 g
Sugars14 g
Protein15 g
Sodium773 mg