Vegetable & Egg Chilli

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    • Vegetable & Egg Chili

    Ingredients

    • 400 g Onion Diced
    • 400 g Diced Red Pepper
    • 400 g Diced Green Pepper
    • 200 g Diced celery
    • 200 g Diced carrot
    • 4 x 540 ml can six bean medley
    • 796 ml Diced Tomatoes
    • 312 ml tomato paste
    • 24 EggSolutions hard cooked eggs
    • 2 tbsp Chopped garlic
    • 4 tbsp chili powder
    • 60 ml Oil
    • 2 tsp Salt
    • 1 tsp Pepper to taste
    • 1 litre water
    • 4 tsp Sugar
    • 150 ml Sour cream
    • 150 g Shredded cheddar cheese

    Directions

    1. Saute onions and garlic in oil add peppers, carrots, celery and chilli powder and cook for a few minutes.
    2. Add tomato paste and diced tomatoes.
    3. Drain beans and add to vegetables, and cook a few minutes. Add salt & pepper and Sugar and continue to simmer for 20-30 minutes.
    4. Cut boiled eggs into quarters and add to chili. Continue to simmer until eggs are hot.
    5. To serve place in bowl sprinkle with shredded cheese, add a dollop of sour cream.

    Recipe courtesy of Chef Ian Sarfin, CCF

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