Recipes

Chef Trevor Bird's Vegetarian Chili with Baked Eggs

Chef Trevor Bird put together this chili that will warm up your entire home; the perfect dish on a cold day.

Serves:
4
Prep Time:
20 min
Cook Time:
60 min

Ingredients

  • 2 medium-sized onions, sliced
  • 4 cloves garlic, peeled and chopped
  • 6 1/2 tbsp ( 97.5 mL ) water
  • Pinch of salt
  • 6 1/2 tbsp ( 97.5 mL ) olive oil
  • 1 tbsp ( 15 mL ) ground cumin
  • 2 tbsp ( 30 mL ) ground coriander
  • 2 cups ( 500 mL ) button mushrooms cut into 1/4 quarters
  • 2 cups ( 500 mL ) carrot, diced
  • 1 cup ( 250 mL ) celery, diced
  • 1 tbsp ( 15 mL ) sugar
  • 2 tbsp ( 30 mL ) red wine vinegar
  • 1 can (540 mL) canned tomatoes
  • 1 tsp ( 5 mL ) of canned chipotles (Mexican smoked jalapenos)
  • 2 tbsp ( 30 mL ) chilli powder
  • 2 pinches salt
  • 2 eggs
  • 1 avocado
  • 1 tbsp ( 15 mL ) of sour cream
  • Cilantro
  • 1 lime, cut in wedges
  • Bread, to serve

Instructions

  1. 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.

  2. Add in cumin and coriander and stir for 5 minutes on higher heat; this is your chilli base. Remove from pot.

  3. 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 chilli base of onions back in. 

  4. Add carrots and celery, stir for 5 more minutes. Add the sugar and shortly after, add in vinegar. Reduce till no liquid is left.

  5. Add in tomatoes and chipotles, bring to a simmer for 30 minutes; add in all the chilli powder and season with salt to taste.

  6. place in a 6oz oven safe bowl and crack 2 eggs in the chilli, then place in the oven at 350 °F (180 °C) for 10 minutes until the egg is set but the yolk is still runny. 

  7. Dice an avocado and place on top with a dollop of sour cream, cilantro, lime wedge, and crusty bread.