Ingredients for 20 Minute Egg Drop Chili
- 2-3 garlic cloves, minced
- 1 medium onion, chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 (15 ounce) can kidney beans (or pinto beans), drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 large eggs
- Mexican blend cheese, shredded, for garnish
- Sour cream, for garnish
- Green onions, chopped, for garnish
- 1/2 tsp smoked paprika
- Salt, to taste
- Pepper, to taste
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How to Make 20 Minute Egg Drop Chili
- Heat olive oil in a medium saucepan over medium-high heat.
- Add minced garlic and chopped onion; sauté for 3-5 minutes, until softened and fragrant.
- Stir in kidney beans (or pinto beans), diced tomatoes (undrained), chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes.
- In a small bowl, whisk eggs lightly until yolks and whites are just combined.
- Remove chili from heat. Slowly drizzle in the whisked eggs while stirring constantly with a whisk to create a creamy texture.
- Return the saucepan to low heat and gently heat through for 2-3 minutes, or until heated through. Do not boil.
- Serve hot, garnished with your favorite toppings (cheese, sour cream, avocado, cilantro, etc.)
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
37g
Fat
9g
Carbs
25g
