Vegetarian chili, rice, sour cream, toasted pita bread, sunny side-up egg

In a large pot, heat olive oil over medium heat. Add diced onion and garlic, cooking until onion is translucent.

Sauté Vegetables

Stir in bell pepper, carrot, and zucchini. Cook for about 5 minutes until they start to soften.

Add Remaining Vegetables

Add diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, salt, and black pepper. Stir well.

Combine Ingredients

Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes, stirring occasionally.

Simmer

In a separate pot, bring water and salt to a boil. Add rice, reduce heat, cover, and simmer for about 15-20 minutes or until rice is cooked and water is absorbed.

Cook Rice

In a skillet, melt butter over medium heat. Crack eggs into the skillet and cook until the whites are set but yolks are still runny, about 3-4 minutes.

Fry Eggs

Meanwhile, toast the pita bread until golden and crispy.

Toast Pita Bread

In a bowl, add a serving of rice topped with chili. Add a dollop of sour cream, place a sunny-side-up egg on top, and serve with toasted pita bread on the side.

Serve

Olive oil

Onion, diced

Garlic, minced

le végétal

Recipe information

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