Vegetarian chilli recipe for 4 people, takes only 30 mins; recipe has sunflower oil, onion, chipotle paste, black bean, bean, chopped tomato, brown sugar, egg, coriander, soured cream and flour tortilla.
Chipotle bean chilli with baked eggs
Course: Vegetarian chilli
Servings
4
servings
Prep time
5 mins
Ingredients
- Coriander: small handful coriander leaves
- Onion: 1 onion, chopped
- Chopped Tomato: 2 x 400g cans chopped tomatoes with garlic & herbs
- Soured Cream: soured cream, to serve
- Egg: 4 eggs
- Brown Sugar: 1 heaped tbsp brown sugar
- Black Bean: 2 x 400g cans black beans, drained and rinsed
- Flour Tortilla: warm flour tortillas, to serve
- Bean: 400g can mixed bean, drained and rinsed
- Sunflower Oil: 1 tbsp sunflower oil
- Chipotle Paste: 1-2 tbsp chipotle paste (depending on how hot you like it)
Directions
- Heat the oil in a deep frying pan and cook the onion for about 5 mins until soft. Add the chipotle paste, beans, tomatoes and sugar, and simmer for about 15-20 mins until thickened. Season to taste.
- Make 4 holes and crack an egg into each one. Cover and simmer over a low heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle with coriander leaves and serve with a bowl of soured cream and some warm flour tortillas.
