Chili with Eggs

FOODISTA
22Ingredients
75Minutes
550Calories

Ingredients

US|METRIC
  • 28 ounces tomato sauce (can of)
  • 15 1/2 ounces red kidney beans (can of, drained)
  • 1 large tomato (diced)
  • 4 cloves garlic (– chopped)
  • 1 onion (small, – sliced thin)
  • 4 scallions (– chopped)
  • 1/2 bell pepper (– sliced thin)
  • 1/2 jalapeño (– chopped with seed)
  • 2 stalks celery (– chopped)
  • 2 tablespoons cornmeal
  • 1/2 cup water (or chicken broth)
  • 4 eggs (– plus 2 tablespoons of water)
  • 1/4 cup Italian parsley (chopped)
  • 2 tablespoons olive oil
  • 2 1/2 cups rice (uncooked)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
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    Directions

    1. Heat a large cast iron frying pan with the olive oil.
    2. Add the tomato, garlic, onions, scallions, jalapeño and celery. Sauté until the onions are slightly soft and transparent.
    3. Add the tomato sauce and the beans. In a small bowl mix together the seasonings and add to the sauce.
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    NutritionView More

    550Calories
    Sodium63% DV1500mg
    Fat29% DV19g
    Protein41% DV21g
    Carbs27% DV80g
    Fiber36% DV9g
    Calories550Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol215mg72%
    Sodium1500mg63%
    Potassium1270mg36%
    Protein21g41%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate80g27%
    Dietary Fiber9g36%
    Sugars23g46%
    Vitamin A60%
    Vitamin C120%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.