Description
Hearty and flavorful breakfast chili topped with perfectly fried eggs—a spicy, protein-packed dish to kickstart your day.
Ingredients
Units
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- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 lb (450 g) ground turkey or beef
- 1 can (400 g) diced tomatoes
- 1 can (400 g) kidney beans, drained and rinsed
- 2 tbsp tomato paste
- 1 cup (240 ml) chicken or beef broth
- 1–2 tsp chili powder (adjust to taste)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 4 large eggs
- Optional toppings: shredded cheese, avocado slices, cilantro, hot sauce
Instructions
- Heat oil in a large skillet or saucepan over medium heat. Add onion and bell pepper; sauté until softened, 5–6 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add ground meat; cook, breaking it up, until browned and cooked through, about 6–8 minutes.
- Stir in chili powder, cumin, smoked paprika, and oregano; cook 1 minute to toast spices.
- Add diced tomatoes, tomato paste, beans, and broth. Stir to combine and bring to a simmer.
- Reduce heat and simmer uncovered for 10–15 minutes, until chili thickens. Season with salt and pepper.
- In a separate non-stick skillet, fry eggs sunny-side up or to your liking.
- Spoon chili into bowls, top each with a fried egg.
- Garnish with optional toppings like cheese, avocado, cilantro, or hot sauce.
Notes
- Make-ahead: Prepare chili ahead and reheat for a quick morning meal.
- Customize spice level with extra chili powder or hot sauce.
- Vegetarian option: Substitute meat with extra beans or cooked lentils.
- Leftover chili is great for lunch—reheat and add a fresh egg on top!
Nutrition
- Serving Size: 1 bowl with egg
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 210 mg