Categories: Soup- Stew- Chowder- Chili

Ingredients

• 2 Tbsp. vegetable oil
• 1 large yellow onion, diced
• 2 green bell peppers, diced
• 2 Tbsp. ground chili powder
• 1/4 tsp. salt
• 1/4 cup canned tomato paste
• 3 915 oz.) cans low-sodium black beans, drained and rinsed
• 1 (28 oz.) can fire-roasted tomatoes
• 1 cup water
• 1/4 to 1/2 tsp. Tabasco
• 8 eggs
• 1/2 cup sour cream (optional)
• 8 corn tortillas, warmed

Directions

1. Heat oil in a large, shallow skillet over medium-high. Add onion and peppers and cook until slightly softened, about 5 minutes.
2. Stir in chili powder, salt and tomato paste and cook another 3 minutes. Reduce het and mix in beans, tomatoes, water and hot sauce. Simmer 5 minutes. Using a spoon or ladle, form a depression in the chili. Crack an egg into the depression. Repeat for remaining eggs. Cover and simmer until egg whites are cooked through, 10 to 15 minutes.
3. Carefully ladle chili and cooked eggs into bowls. Sere with sour cream (is desired) and corn tortillas.

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