With this recipe, I always like to lead by saying yes, breakfast chili is most certainly a thing. Instead of pairing your typical leftover chili to make eggs and chili, why not make breakfast specific chili with bacon and breakfast sausage as the primary proteins? It’s a no brainer.
Breakfast Chili Ingredients
This is a slightly lower calorie option, calling for center cut bacon and turkey breakfast sausage. You’re more than welcome to use pork sausage and the thickest cut bacon you can find, though.
Other than the proteins, the remaining ingredients are simple.
- onion and garlic
- crushed tomatoes*
- chili seasoning (or homemade chili seasoning)
- beef broth
*For a tomato-free chili, you might try swapping the crushed tomatoes for something like canned pumpkin in my pumpkin bolognese.
You can also add more fresh veggies like diced poblano or bell peppers in with the onion.
Speaking of more veggies, one great way to boost the nutrition profile of any soup or chili is to add some leafy greens. One way I like to do this is by adding a few handfuls of frozen chopped spinach. You’ll hardly know it’s there. See my ground pork chili for an example of this in action.
How to Serve
If you’re going the chili and eggs route, I like pan frying eggs separately along with some hash browns if you have time. With this being a lower calorie breakfast chili option, you could swap hash browns for something like turnip hash browns. Check out my keto potato substitutes guide for more ideas and recipes.
To serve a crowd and keep this a one pan affair, you could always crack the eggs right on top and pop the chili in the oven. Using a recipe for baked eggs in marinara as a guide, 12-15 minutes at 400ºF should do the trick.
Though I will mention, you may want to reserve some of the chili for leftovers as your surface area will be limited and the baked eggs to chili ratio may be slightly off. You could also transfer some of the breakfast chili to a separate skillet before making baked eggs and chili.
Also, I figured any Midwestern readers would appreciate a nod to the classic cinnamon rolls and chili, especially with this being a breakfast chili and all. If you can find them, mini cinnamon rolls are the perfect size for a quick morning snack.
For a more classic Tex-Mex style bowl of breakfast chili, top with some guacamole, pico de gallo or salsa macha, and sour cream (or fat free Greek yogurt like in my breakfast enchilada skillet).
Whether you make crispy hash browns with breakfast chili and eggs or cinnamon rolls and chili, I hope you enjoy this recipe! If you do, I always appreciate recipe reviews. You can also leave any recipe questions you might have in the comments below.
Breakfast Chili and Eggs
A savory breakfast perfect for winter and cold weather months. Bacon and sausage team up with classic chili ingredients to make a versatile breakfast chili perfect for serving over hash browns with fried eggs or a number of other creative ways.
- 4 slices Center Cut Bacon
- 1 White Onion, finely diced 1 Poblano or Bell Pepper, finely diced
- 2 cloves Garlic, minced or grated
- 1 pound (raw) Turkey Breakfast Sausage*
- 1 packet Chili Seasoning
- 28 oz can Fire Roasted Crushed Tomatoes
- 3-4 cups Beef Broth, to desired consistency
- Add the bacon to a Dutch oven or soup pot over medium heat. Fully cook the bacon before transferring to a paper towel.
- Add the onion and pepper to the remaining bacon grease. Cook for 2-3 minutes to soften before adding the garlic. Cook for 30-60 seconds until fragrant before adding the turkey sausage.
- Break the sausage apart and fully cook.
- Add the remaining ingredients to the pot. Chop or crumble the bacon and add it back to the pot. Bring up to a boil before reducing to a low simmer. Cover and simmer for 45-60 minutes before serving.
Serve with hash browns, pan fried eggs (or crack eggs on top and bake for 12-15 minutes at 400ºF), and pico de gallo. Alternative toppings include: diced avocado, cotija cheese or cheddar cheese, salsa macha, fat free Greek yogurt or sour cream, tortilla chips/strips, cinnamon rolls
*If you can't find raw turkey breakfast sausage, you can use cooked turkey sausage crumbles or patties (cut into pieces). You can also make breakfast sausage with ground chicken.
Serving Size:1 2/3 cups (about 13 oz)
Amount Per Serving: Calories: 185Total Fat: 6gCarbohydrates: 17gProtein: 13g