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Skillet Vegetarian Chili with Eggs and Cheddar
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, coarsely chopped
  • Kosher salt and black pepper
  • 4 garlic cloves, coarsely chopped
  • 1 tablespoon ground cumin
  • 4 teaspoons chili powder
  • ΒΌ cup tomato paste
  • 1 (28-ounce) can crushed or diced fire-roasted tomatoes
  • 2 (14-ounce) cans of beans, such as pinto, black or any bean you like in chili, with their liquid
  • 1 teaspoon apple cider vinegar
  • 4 large eggs
  • 1 cup grated extra-sharp Cheddar
  • Cilantro sprigs, for serving (optional)
  • Warm tortillas, tortilla chips or tostadas, for serving
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