Vegetarian Skillet Chili With Eggs and Cheddar
This soul-warming weeknight chili is made in a skillet because the shorter sides of the pan allow the liquid to evaporate more freely, encouraging it to thicken faster than it would in a traditional pot. Eggs are nestled right into the chili, so the whites cook and the yolks stay molten, in a preparation similar to a shakshuka, another popular eggs-for-dinner dish. Shower the chili with Cheddar, simmer for a few minutes and there you have it: a hearty vegetarian meal. Serve with any toppings you like and something starchy like tortillas to mop everything up.
- Serves: 4 persons
- 2tablespoons unsalted butter
- 1large yellow onion, coarsely chopped
- Kosher salt and black pepper
- 4garlic cloves, coarsely chopped
- 1tablespoon ground cumin
- 4teaspoons chili powder
- ¼cup tomato paste
- 1(28-ounce) can crushed or diced fire-roasted tomatoes
- 2(14-ounce) cans of beans, such as pinto, black or any bean you like in chili, with their liquid
- 1teaspoon apple cider vinegar
- 4large eggs
- 1cup grated extra-sharp Cheddar
- Cilantro sprigs, for serving (optional)
- Warm tortillas, tortilla chips or tostadas, for serving
Step 1In a large (preferably cast-iron) skillet, melt the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chili powder, stir to combine, and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns the color of rust, about 2 minutes.
Step 2Stir in the tomatoes and both cans of beans with their liquid. Bring to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt.
Step 3Reduce the heat to low. If your chili is thick enough, make four divots evenly spaced in the chili and crack an egg into each divot. (If the chili is not thick enough to hold the divots, don’t worry, just crack the eggs on top.) Using a fork or spoon, gently cover the whites with chili. (This helps the whites cook faster and more evenly). Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 5 to 7 minutes. Garnish, if desired, with cilantro sprigs. Serve with tortillas, tortilla chips or tostadas alongside.