Egg Chili with Black Beans and Vegetables
A quick, low-calorie, high-protein vegetarian chili made with eggs, black beans, and a medley of vegetables, perfect for a satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
30g protein
35g carbs
14g fat
Ingredients
For 4 servings
- 10 eggs
- 2 cups black beans
- 1 tablespoon olive oil
- 1 onion
- 1 red bell pepper
- 1 zucchini
- 1 15 oz can canned diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- salt — to taste
- black pepper — to taste
- 2 tablespoons cilantro
Instructions
- 1
1. Rinse and drain the black beans. Set aside.
- 2
2. Dice the onion, red bell pepper, and zucchini.
- 3
3. In a large pot, heat olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes.
- 4
4. Add the red bell pepper and zucchini to the pot, cooking for another 2 minutes.
- 5
5. Stir in the canned diced tomatoes, rinsed black beans, chili powder, ground cumin, salt, and black pepper.
- 6
6. Allow the mixture to simmer for about 5 minutes, stirring occasionally.
- 7
7. In a separate bowl, beat the eggs lightly. Stir them into the pot with the vegetable mixture.
- 8
8. Cook for an additional 5 minutes, stirring constantly until the eggs are fully cooked and incorporated into the chili.
- 9
9. Adjust seasoning with more salt and pepper if needed. Garnish with fresh cilantro before serving.
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