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A great breakfast chili recipe starts with simple, tasty ingredients. First, you need beans. I love using black beans for their rich flavor and smooth texture. They add protein and fiber to the dish. You can also use pinto beans or kidney beans. Each type gives a unique twist to your breakfast chili with beans.

Breakfast Chili and Eggs

Elevate your breakfast routine with a delicious twist: Breakfast chili and eggs! This flavorful dish is packed with protein and nutrition, perfect for busy mornings or a cozy brunch. Explore key ingredients, easy cooking tips, and creative variations that will excite your taste buds. From spicy to vegetarian options, there’s something for everyone. Click through to discover the full recipe and make your mornings tastier than ever!
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Ingredients
  

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, finely chopped

1 bell pepper (red or green), diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust for heat preference)

4 large eggs

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sliced avocado (for serving)

Instructions
 

Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the black beans, diced tomatoes (with their juices), cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine.

        Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally, to meld the flavors.

          Using a spoon, create four wells in the chili mixture. Crack one egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs reach your desired level of doneness.

            Once the eggs are cooked, remove the skillet from heat and sprinkle with fresh cilantro.

              Serve the spicy breakfast chili with sliced avocado on the side for a creamy contrast.

                Prep Time: 10 min | Total Time: 25 min | Servings: 4