Skillet Vegetarian Chili With Eggs and Cheddar | Recipe Cart

Name: Skillet Vegetarian Chili With Eggs and Cheddar | Recipe Cart
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter; 1 large yellow onion, coarsely chopped; Kosher salt; black pepper; 4 garlic cloves, coarsely chopped; 1 tablespoon ground cumin; 4 teaspoons chili powder; 1/4 cup 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; 1 teaspoon apple cider vinegar; 4 large eggs; 1 cup grated extra-sharp Cheddar; Cilantro sprigs, for serving (optional); Warm tortillas, tortilla chips or tostadas, for serving

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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

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Ingredients

2 tablespoons unsalted butter
1 large yellow onion, coarsely chopped
Kosher salt
black pepper
4 garlic cloves, coarsely chopped
1 tablespoon ground cumin
4 teaspoons chili powder
1/4 cup 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
1 teaspoon apple cider vinegar
4 large eggs
1 cup grated extra-sharp Cheddar
Cilantro sprigs, for serving (optional)
Warm tortillas, tortilla chips or tostadas, for serving