- 1 Tbsp vegetable oil
- ½ onion
- 4 cloves garlic
- ¼ tsp salt
- 1 tsp cumin seeds, toasted and ground
- 1 tsp coriander seeds, toasted and ground
- 1 tsp dried oregano
- 1 14-oz can diced tomatoes, no salt added
- Half a 14-oz can black beans, drained and rinsed (about ½ rounded cup)
- Half a 14-oz can red kidney beans, drained and rinsed (about ½ rounded cup)
- ½ cup corn kernels, canned
- ½ tsp salt
- ½ dried chipotle chili
- ~1 Tbsp sambal oelek or another vinegary hot sauce of your choice (you can also leave this out and let people add their own when they eat)
- 2–3 tsp cocoa powder, to taste
- Toast, I recommend sourdough
- Eggs, done however you like!
- Chopped cilantro or green onion
- Optional toppings/sides: Grated cheese, avocado or sour cream
Make the chilli: In a heavy-bottomed pot, add the oil, onion, garlic and a pinch of salt; saute over medium heat until the onion is translucent and slightly caramelized.
Add the ground cumin and coriander seeds and stir to toast in the heat for about 30 seconds or until the spice is sticking to the bottom of the pot. Deglaze with the diced tomatoes and scrape the bottom to loosen anything that’s stuck to the bottom. Add all remaining ingredients, along with just enough water to keep everything submerged.
Simmer on low heat for 20-30 minutes until it has reached a thick, stewy consistency. Remove the chipotle pepper, then taste and adjust seasoning. If not serving right away, let cool to room temp and store in the fridge for up to a week.
Assembly: Cook your eggs however you like, and while the eggs are cooking, stick the toast in the toaster, and reheat the chili in the microwave. Prep your toppings (cheese, avocado, cilantro/green onion) while things are cooking/heating. When everything is ready, place the toast down on a serving plate, ladle a generous amount of hot chilli on the toast, place some grated cheese on the chili (if using), and top it off with the egg. Sprinkle some chopped green onion or cilantro and serve right away with some extra hot sauce!