Sunday night (while I slept!) I made a batch of slow cooker veggie chili (recipe at bottom of post), which we then had for lunch Monday. Tonight, I wanted to doctor up the standard chili into something special for dinner. The result?
Chili and Eggs Tagine
- Veggie chili–see recipe at bottom of post (you can substitute canned/pre-cooked beans)
- Cooked rice (any cooked grain, or even pre-cooked pasta, can be used)
- 3 Eggs
- 1/2 cup grated cheese (cheddar, or whatever you have on hand)
- 1 small onion, chopped
- 2 cloves garlic, chopped
- Broccoli stems (Not essential–we had some, so I used them–I always keep the stems after using the florets. You could leave this out, or alternately, use broccoli, kale, spinach or another green you have on hand.)
- Scallions, hot sauce, cumin (optional)
Over high heat, saute onion and garlic in oil with cumin seed until browned. Add 2 cups rice and saute until the rice gets a little color. Add chopped broccoli stems and season with salt and pepper.
Top rice with about 2 cups chili. Add 1/2 cup water. Crack eggs directly on top of chili, sprinkle with hot sauce. Cover. This meal is not contingent on a tagine–any covered saute pan or even a small pot would do. Turn down heat to medium and cook for 10 minutes.
When you lift up the top, the whites should be set–If you prefer runny eggs, check at around 8 minutes. When the eggs are set to your liking, sprinkle with cheese and scallions, turn off heat, and cover for another minute.
Slow Cooked Veggie Chili
Easiest. Recipe. Ever.
- 2 chopped onions
- 4 chopped garlic cloves
- 2 cups rinsed beans (I used 1 cup black beans, 1 cup northern beans)
- 2 cups canned tomatoes
- 6 cups water
- 1 chopped chipotle pepper in adobo sauce
- 1 T cumin
- 1 t oregano
- Salt, pepper
Put all ingredients in a slow cooker. Turn on low. Cook for 8-10 hours overnight.
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4 Comments
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I love slow-cooker recipes. But if I cook them overnight, I wake up smelling it cooking (I guess as my nose gets used to it, then falls asleep, then wakes up again) over and over and OVER. So I usually slow-cook all day long for dinner at night.
The idea of using your tagine for eggs on fancy chili is awesome.
This is a great blog! It’s funny. I was thinking of starting a similar blog because I recently have gotten much better at making do with and cooking with whatever is in my apartment. I am not very creative, so I used to rely almost entirely on recipes or on old standards. If a recipe I wanted to make called for x, and I didn’t have x, I’d either go out and buy it or make something else. I am forcing myself these days to look at what I have available and substitute y for x and see what happens. Usually, even if it’s not ideal, it’s still edible, so hey, great! This new cooking thing of mine has partly been dictated by the fact that I have less time and less money these days than I used to to run out and buy x, and partly because, as you suggest, it’s too easy for food to be wasted if it lingers too long and I try not to waste food. These days I am feeling like the fact that I was raised by a grandmother who lived through the Great Depression is paying off a bit. I have also been inspired by joining two C.S.A.’s and learning how to cook with and enjoy foods that I wouldn’t have ordinarily bought. Thanks. I will have to look through your archives for more ideas and I will keep checking in.
These look great – I just found your blog and am excited to see all the veggie recipes.
Did you use dried or canned beans for the crockpot chili? Would either kind work?