Ingredients for 20 Minute Egg Drop Chili
- Garlic Cloves
- Onion
- 1 tablespoon olive oil
- Ground Cumin
- Dark Chili Powder
- Chili Beans
- Diced Tomatoes
- 2 large eggs
- Mexican Blend Cheese
- Sour Cream
- Green Onions
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.)
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
37g
Fat
9g
Carbs
25g
