A savory breakfast chili loaded with bacon, sausage, fire-roasted tomatoes, and classic chili flavor—perfect for winter mornings. Serve over hash browns with a fried egg and your favorite toppings.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 6 servings (about 1⅔ cups per serving)
Ingredients
- 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
- 1 (28 oz) can fire-roasted crushed tomatoes
- 3–4 cups beef broth (adjust for desired consistency)
Instructions
- Add the bacon to a Dutch oven or large soup pot over medium heat. Cook until crispy, then transfer to a paper towel-lined plate.
- Add the diced onion and pepper to the bacon grease. Cook for 2–3 minutes to soften. Add the garlic and cook for 30–60 seconds until fragrant.
- Add the turkey sausage and break it apart with a spoon. Cook until browned and fully cooked through.
- Add the chili seasoning, crushed tomatoes, and beef broth. Stir to combine.
- Chop or crumble the cooked bacon and add it back to the pot.
- Bring to a boil, then reduce to a low simmer. Cover and simmer for 45–60 minutes.
Notes
Serve with hash browns, fried eggs, and pico de gallo. Optional toppings: diced avocado, cotija or cheddar cheese, salsa macha, fat-free Greek yogurt or sour cream, tortilla chips or strips, or cinnamon rolls. For a baked option: crack eggs on top of the chili and bake at 400°F for 12–15 minutes. Leftovers store well in the fridge for up to 4 days or freeze for up to 2 months.
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Breakfast Chili and Eggs
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings (about 1⅔ cups per serving) 1x
Description
A savory breakfast chili loaded with bacon, sausage, fire-roasted tomatoes, and classic chili flavor—perfect for winter mornings. Serve over hash browns with a fried egg and your favorite toppings.
Ingredients
-
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
-
1 (28 oz) can fire-roasted crushed tomatoes
-
3–4 cups beef broth (adjust for desired consistency)
Instructions
-
Add the bacon to a Dutch oven or large soup pot over medium heat. Cook until crispy, then transfer to a paper towel-lined plate.
-
Add the diced onion and pepper to the bacon grease. Cook for 2–3 minutes to soften. Add the garlic and cook for 30–60 seconds until fragrant.
-
Add the turkey sausage and break it apart with a spoon. Cook until browned and fully cooked through.
-
Add the chili seasoning, crushed tomatoes, and beef broth. Stir to combine.
-
Chop or crumble the cooked bacon and add it back to the pot.
-
Bring to a boil, then reduce to a low simmer. Cover and simmer for 45–60 minutes.
Notes
Serve with hash browns, fried eggs, and pico de gallo. Optional toppings: diced avocado, cotija or cheddar cheese, salsa macha, fat-free Greek yogurt or sour cream, tortilla chips or strips, or cinnamon rolls. For a baked option: crack eggs on top of the chili and bake at 400°F for 12–15 minutes. Leftovers store well in the fridge for up to 4 days or freeze for up to 2 months.