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
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4 slices center-cut bacon
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1 white onion, finely diced
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1 poblano or bell pepper, finely diced
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2 cloves garlic, minced or grated
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1 pound raw turkey breakfast sausage*
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1 packet chili seasoning
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1 (28 oz) can fire-roasted crushed tomatoes
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3–4 cups beef broth (adjust for desired consistency)
Instructions
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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.
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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.
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Add the turkey sausage and break it apart with a spoon. Cook until browned and fully cooked through.
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Add the chili seasoning, crushed tomatoes, and beef broth. Stir to combine.
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Chop or crumble the cooked bacon and add it back to the pot.
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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.