Description
A cozy, protein-packed breakfast chili simmered with beans, tomatoes, spices, and topped with perfectly cooked eggs. It’s warm, hearty, and a delicious savory way to start the day.
Ingredients
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- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper (red or green), chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup vegetable or chicken broth
- 4 large eggs
- 1 tablespoon butter or olive oil (for cooking eggs)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced tomatoes, black beans, kidney beans, chili powder, cumin, smoked paprika, salt, black pepper, cayenne (if using), and broth. Stir to combine.
- Simmer the chili for 10–12 minutes, until slightly thickened.
- In a separate pan, heat butter or olive oil over medium heat and cook the eggs to your preferred doneness (fried or sunny-side up).
- Season the eggs with salt and pepper.
- Serve bowls of chili topped with one cooked egg each.
Notes
- Use vegetable broth instead of chicken broth to keep this dish vegetarian.
- Control spice levels by increasing or reducing cayenne pepper.
- Top with avocado, cheese, cilantro, or hot sauce for extra flavor.
Nutrition
- Serving Size: 1 bowl with 1 egg
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 185mg