Description
Hearty Mexican-style breakfast chili brings bold flavors to morning meals. Spicy protein-packed ingredients create a satisfying dish perfect for weekend gatherings you’ll savor with friends and family.
Ingredients
Scale
- 4 large eggs
- ½ lb (225 g) ground turkey, beef, or plant-based alternative
- 1 can (15 oz or 425 g) black beans or pinto beans, drained and rinsed
- ½ cup shredded cheese (cheddar, Monterey Jack, or cotija)
- 1 can (14 oz or 400 g) diced tomatoes
- ½ cup tomato sauce
- 1 tbsp olive oil
- ½ onion, diced
- ½ bell pepper, diced
- 1 clove garlic, minced
- ½ avocado, sliced
- 1 tbsp fresh cilantro, chopped
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Hot sauce (optional)
Instructions
- Aromatic Base Preparation: Heat olive oil in a skillet over medium temperature, sautéing diced onions, minced garlic, and chopped bell peppers until translucent and fragrant.
- Protein Integration: Add ground turkey or plant-based protein to the skillet, browning thoroughly and breaking into small crumbles for even cooking.
- Flavor Development: Blend black beans, diced tomatoes, tomato sauce, and spices into the skillet, stirring to create a harmonious mixture.
- Simmering Process: Reduce liquid and intensify flavors by simmering the chili gently for 10-15 minutes, stirring occasionally to prevent sticking.
- Egg Incorporation: Create gentle wells in the simmering chili using a spoon’s back, carefully crack an egg into each indentation, maintaining yolk integrity.
- Egg Cooking: Cover skillet with a tight lid, allowing eggs to steam until whites are set while keeping yolks delightfully runny.
- Final Presentation: Garnish with fresh cilantro, crumbled cheese, and avocado slices, optionally adding a drizzle of hot sauce for extra zest.
- Serving Suggestion: Present immediately with warm crusty bread, soft tortillas, or fluffy rice to complete this robust culinary creation.
Notes
- Protein Swap: Replace ground turkey with tofu, tempeh, or seitan for a vegetarian version that maintains protein content and texture.
- Spice Control: Adjust chili spice levels by adding more or less chili powder, cayenne, or paprika to suit individual heat tolerance.
- Egg Cooking Technique: Use fresh eggs at room temperature for more even cooking and prevent cracking when placed in hot chili.
- Meal Prep Friendly: Prepare chili base ahead of time and reheat before adding eggs, making this a quick weekday breakfast option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 440
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 210 mg