Vegetarian Chili with Baked Eggs and Avocado

Chef Trevor Bird put together this chili that will warm up your entire home; the perfect dish on a cold day.
Prep Time 20 mins
Cook Time 1 hr
Servings 4
Calories 586 kcal

Ingredients
  

  • 2 medium-sized onions, sliced
  • 4 cloves garlic, peeled and chopped
  • 100 mL water
  • Pinch of salt
  • 100 mL olive oil
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 cups button mushrooms cut into ¼ quarters
  • 2 cups carrot, diced
  • 1 cup celery, diced
  • 1 tbsp sugar
  • 2 tbsp red wine vinegar
  • 1 can (540 mL) canned tomatoes
  • 1 tsp canned chipotles (Mexican smoked jalapenos)
  • 2 tbsp chili powder
  • 2 pinches salt
  • 2 eggs
  • 1 avocado
  • 1 tbsp of sour cream
  • Cilantro
  • 1 lime, cut in wedges
  • Bread, to serve

Instructions
 

  • 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.
  • Add in cumin and coriander and stir for 5minutes on higher heat; this is your chili base. Remove from pot.
  • 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 chili base of onions back in.
  • Add carrots and celery, stir for 5 more minutes. Add the sugar and shortly after, add in vinegar. Reduce till no liquid is left.
  • Add in tomatoes and chipotles, bring to a simmer for 30 minutes; add in all the chili powder and season with salt to taste.
  • Place 6 oz in an oven safe bowl and crack 2 eggs in the chili, then place in the oven at 350 °F (180 °C) for 10 minutes until the egg is set but the yolk is still runny.
  • Dice an avocado and place on top with a dollop of sour cream, cilantro, lime wedge, and crusty bread.

Notes

Nutrients per Serving:
  • Calories  586
  • Fat  41 g
  • Saturated Fat  8 g
  • Trans Fat  0 g
  • Cholesterol  203 mg
  • Sodium  773 mg 
  • Sugars  14 g
  • Fibre  12 g
  • Protein  15 g
  • Carbohydrate  46 g