This Hearty Breakfast Chili with Eggs is a warm and filling dish that wakes you up with tasty flavors! Made with beans, tomatoes, and spices, this chili is topped with perfectly cooked eggs.
You can’t go wrong with eggs on chili—it’s the best way to start your day! I love serving it with some crusty bread to soak up all the goodness. Perfect for brunch or a cozy breakfast at home!
Key Ingredients & Substitutions
Olive oil: This is great for sautéing, but you can swap it for any cooking oil you prefer, like avocado oil or vegetable oil if you want a different flavor.
Ground sausage or beef: Feel free to use turkey or chicken sausage for a leaner option. If you’re looking for a vegetarian version, try crumbled tempeh or a plant-based sausage.
Diced tomatoes with green chilies: If you can’t find this specific can, you can use regular diced tomatoes and add a dash of hot sauce for a similar kick. Fresh tomatoes can also work in this dish!
Black beans: No black beans? Use pinto or kidney beans instead. They’ll add a different flavor but will still taste great.
Cheddar cheese: Cheddar adds a nice sharpness, but feel free to replace it with Monterey Jack or pepper jack for a spicier twist. Vegan cheese is also an option if you’re dairy-free!
How Do You Cook Eggs Perfectly in Chili?
Cooking eggs in the chili can be tricky, but it’s all about timing and technique. Here’s how to get it right:
- After simmering the chili, create small wells in it for the eggs. Make sure they’re spaced out nicely, so each egg has room.
- Cover the skillet with a lid to trap in heat and steam, which helps cook the tops of the eggs.
- Watch closely! Cook for about 6-8 minutes—check the eggs to see if they’re set to your liking. If you prefer firmer yolks, just leave them a bit longer.
Cooking the eggs this way ensures they stay tender and mix beautifully with the chili flavors. Enjoy your hearty breakfast!
Hearty Breakfast Chili with Eggs
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1 small bell pepper (red or green), diced
- 2 cloves garlic, minced
- 1/2 pound ground breakfast sausage or ground beef
- 1 (14-ounce) can diced tomatoes with green chilies
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Optional: sliced avocado, sour cream, hot sauce for serving
How Much Time Will You Need?
This Hearty Breakfast Chili with Eggs will take about 30 minutes to prepare and cook. It’s a quick, filling meal perfect for starting your day off right!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large skillet over medium heat. Once it’s hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they are softened, and the kitchen smells amazing!
2. Add Garlic and Meat:
Next, stir in the minced garlic and cook for another 30 seconds until it’s fragrant. Then, add the ground sausage (or beef) to the skillet. Use a wooden spoon to break it up as it cooks for about 5-7 minutes, until it’s browned and fully cooked.
3. Mix in the Other Ingredients:
Now it’s time to add flavor! Stir in the diced tomatoes with green chilies, black beans, corn, chili powder, ground cumin, smoked paprika, and some salt and black pepper. Let the mixture simmer for about 8-10 minutes. This helps all the flavors meld together and thicken the chili a bit.
4. Add the Eggs:
Once your chili is bubbling and fragrant, make 4 small wells in the mixture. Crack an egg into each well. It’s okay if they look a little messy!
5. Cook the Eggs:
Cover the skillet with a lid and cook over low heat. The eggs will cook gently, and you want them to be set to your liking. This will take about 6-8 minutes for runny yolks or a bit longer if you prefer firmer yolks. Keep an eye on them!
6. Finish with Cheese:
As soon as the eggs are done, sprinkle the shredded cheddar cheese over the top of the eggs and chili. Cover the skillet again for an extra minute to let the cheese melt beautifully over everything.
7. Serve and Enjoy:
When everything is ready, garnish your hearty chili with fresh cilantro. Serve it hot and add any optional toppings you like, such as sliced avocado, sour cream, or hot sauce.
Enjoy your delicious, spicy breakfast that’s sure to keep you fueled for the day ahead!
FAQs About Hearty Breakfast Chili with Eggs
Can I Use Different Beans in This Recipe?
Absolutely! If you prefer, you can substitute black beans with pinto, kidney, or even chickpeas for a different flavor and texture. Just make sure to drain and rinse them before adding!
How Can I Store Leftovers?
Leftover chili can be stored in an airtight container in the fridge for up to 3 days. Simply reheat it on the stove or in the microwave until warmed through. If you want to save for longer, you can freeze it for up to 3 months—just omit the eggs before freezing and add them fresh when you reheat!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chili (up to the egg stage) and store it in the refrigerator for up to 2 days. When you’re ready to eat, just reheat it, add the eggs, and cook until set. This is a great time-saver for busy mornings!
What Toppings Go Well with This Chili?
There are many delicious toppings you can try! Sliced avocado, sour cream, fresh cilantro, and a splash of hot sauce all complement the flavors beautifully. Feel free to get creative with your favorites!
