Vegetarian Skillet Chili With Eggs and Cheddar

Very flavorful and easy/quick enough for a weeknight meal. I used red onion and added spinach before the eggs. I also needed longer to cook the whites through. Maybe put it in the oven for a few minute at 400 next time?

My kids love this so much that it got them cooking! It’s so quick and easy and everybody gets excited about it—an excellent bridge between the meat-eaters and the vegetarians. I serve it with sliced seasoned avocados on the side and warm tortillas. It’s sure-fire.

I added a teaspoon of apple juice syrup for a better acid balance.

I’ve made this probably 6 or 7 times because we always have the ingredients in the house. It’s the perfect quick prep dinner for those days when you should have gone grocery shopping but didn’t have time. I’m always shocked at how terrific this comes out despite only incorporating a few ingredients and minimal cook time. Sometimes I’ll add canned corn for a pop of sweetness.

I'm sure this will be seen as blasphemy but I beat the eggs and stirred them in. The result was delicious and makes a wonderful dip.

Needs a bit more spice.

I did this in a dutch oven with no eggs. Used what I think was ground carraway instead of cumin (in my country, they have the same name), and used straight cayenne instead of chili powder (which we don't have)! Except for being eye-wateringly spicy, it was DELICIOUS. Thank you, Ali, for a great, easy recipe, albeit one which you probably did not intend.

A little odd that the recipe recommended a large cast-iron skillet but also instructed us to cover the skillet and cook the eggs... perhaps I'm missing something, but my cast-iron did not come with a cover and I think most do not. Anyways, if you're in a similar situation I recommend just covering the cast-iron using a baking a sheet. Even if a little of the pan is uncovered it should be ok if you give it a few extra min. Most NYT recipes require longer than recommended at every step...

Made exactly as directed in a cast iron with high sides and it came out perfectly. This is going into the regular rotation!

Instead of adding all the water from tomatoes and beans, I recommend straining both and keeping the water in bowls to add little by little as needed. Otherwise this can get watery

Great recipe. I doubled it & made it in a pot instead, and it still held up (although just a little more soupy than I'd prefer). I highly recommend adding zucchini, yellow squash, and/or cauliflower when the tomatoes go in.

This was good, especially as leftovers. Add toppings (avocado, lime, onion) and served on tostados with chips on the side. I was hesitant to add the eggs, ended up adding 2 and cooked them solid because I couldn’t really see them in the Chile. I threw out the one left in the leftovers because reheated egg seemed weird. Next time leave out. Also dial back the cheese or serve as a garnish only.

Great recipe! I've made a couple of times as directed and love it. Has anyone tried subbing lime juice for vinegar? I think I might prefer the taste but not sure if it will hold the egg whites tightly as the vinegar does?

Made this quickly during the week in between sports practices and it was a huge hit (and my kids often complain with the vegetarian dishes I make). It took longer than written to get the whites of the eggs cooked but just a few more minutes. We topped with some sliced avocado and served with tortilla chips. Crowd pleaser, no leftovers!

I used a custom chile powder mix: approx. 1 part chipotle to 2 parts each guajillo, dark ancho, and d'arbol powders. It also came out far too acidic for my taste. I adjusted with fish sauce (I'd imagine soy sauce works for vegetarians) and brown sugar to taste - approx. 1-2 tbsp of fish sauce and 1-2 tsp. brown sugar did the trick for me.