Chili With Eggs Recipe

Name: Chili With Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 ounces tomato sauce can of; 15 1/2 ounces red kidney beans can of, drained; 1 large tomato diced; 4 cloves garlic - chopped; 1 onion small, - sliced thin; 4 scallions - chopped; 1/2 bell pepper - sliced thin; 1/2 jalapeno - chopped with seed; 2 stalks celery - chopped; 2 tablespoons cornmeal; 1/2 cup water or chicken broth; 4 eggs - plus 2 tablespoons of water; 1/4 cup Italian parsley chopped; 2 tablespoons olive oil; 2 1/2 cups rice uncooked; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon brown sugar

Servings: persons

28 ounces tomato sauce can of
15 1/2 ounces red kidney beans can of, drained
1 large tomato diced
4 cloves garlic - chopped
1 onion small, - sliced thin
4 scallions - chopped
1/2 bell pepper - sliced thin
1/2 jalapeno - chopped with seed
2 stalks celery - chopped
2 tablespoons cornmeal
1/2 cup water or chicken broth
4 eggs - plus 2 tablespoons of water
1/4 cup Italian parsley chopped
2 tablespoons olive oil
2 1/2 cups rice uncooked
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon brown sugar

1
Heat a large cast iron frying pan with the olive oil.
2
Add the tomato, garlic, onions, scallions, jalapeno and celery. Saute until the onions are slightly soft and transparent.
3
Add the tomato sauce and the beans. In a small bowl mix together the seasonings and add to the sauce.
4
Combine the cornmeal with the 1/2 cup of water or chicken broth and stir briskly until well combined. Add this mixture to the sauce.
5
Cook the sauce on low, covered loosely, for about 1 hour.
6
Prepare the rice as directed.
7
When ready to serve beat the eggs together with 2 tablespoons of water a dash of salt and pepper; add the parsley to the eggs and mix.
8
Heat a small frying pan with a drizzle of olive oil. Ladle a scoop of eggs into the hot pan and cook on one side and then flip to finish cooking.
9
Prepare the eggs this way for each serving.

908

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 28 ounces tomato sauce can of, 15 1/2 ounces red kidney beans can of, drained, 1 large tomato diced, 4 cloves garlic - chopped, and more.

Yes, Chili With Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili With Eggs

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