You better believe you can have chili for breakfast. This breakfast chili is perfect over a bed of crispy hash browns with a bit of cheese and a side of fried eggs.
If you’re unfamiliar with my recipes, my goal is to make things as simple as possible while still being healthyish. And with 100 calories per serving and a directions list that’s only two steps, this breakfast chili is a prime example of that.
Breakfast Chili Ingredients
The ingredients for my take on breakfast chili are fairly similar to your typical chili, with the biggest difference being the protein sources. Instead of ground beef, this breakfast chili recipe calls for turkey breakfast sausage and bacon.
Going back to my goal of simplicity, the recipe calls for precooked sausage and bacon. That way you can throw both straight in the pot and walk away. If you have trouble finding the turkey sausage crumbles or would rather use something fresh, the reduced fat pork sausage would work great.
Or if you wanted to keep it light, my chicken breakfast sausage is one of my favorite recipes.
If you opt for fresh pork sausage and bacon, I wouldn’t change anything else in the recipe—simply cook them in the pot first before adding everything else.
And as one last ingredient note, feel free to swap the beans in and out to your liking.
How to Serve Your Breakfast Chili
My top breakfast chili pairing recommendations:
- smothered hash browns (or roasted sweet potatoes like in my sweet potato nachos)
- fried eggs
- diced avocado
- fat free Greek yogurt
- fresh pico and cilantro
I took the easy route and air fried frozen hash browns for 10 minutes while I fried up a couple eggs. When the hash browns were crispy, I topped them with chili and shredded cheddar, air fried another minute or two to melt the cheese, and topped with the eggs and diced avocado.
You could also use my breakfast potatoes and peppers or low carb cauliflower tots as a great base for chili cheese breakfast nachos!
You could also use this chili for breakfast burritos like I made with my healthy turkey chili leftovers.
Bada bing. Bada boom. Breakfast chili is served.
If you get creative with your pairings, I’d love to see your spin on this breakfast chili. Snap a pic and tag me on Instagram @mason_woodruff. Or you can join my free Facebook group and share it with the Proton Party.
Breakfast Chili
Ingredients
- 10 oz bag Jimmy Dean Turkey Sausage Crumbles
- 6 slices Cooked Bacon
- 15 oz can Black Beans
- 15 oz can Pinto Beans
- 15 oz can White Navy Beans
- 15 oz can Stewed Tomatoes
- 10 oz can Rotel
- 1-2 Tbsp Chili Powder, adjust to your spice tolerance
- 1 Tbsp Ground Mustard
- 1 tsp Onion Powder
- 1/2-1 tsp Black Pepper
Instructions
- Add everything, undrained, to a large pot over medium-high heat and bring to a slow boil, stirring occasionally. I recommend starting on the low end of the spice spectrum and adding to fit your spice preferences at the end.
- Reduce the heat to low and simmer for at least 30 minutes. Serve over pan or air fried hash browns with a bit of shredded cheddar and fried eggs, if desired.
This was sooooo good! I added more hot sauce as I like my stuff spicy.
This was sooooo good! I added more hot sauce as I like my stuff spicy.
Does anyone know how many WW points this is?
1 point per serving on blue.
I have several of Mason’s recipes on constant rotation. As the colder weather approaches, I love making this one. I made it for my entire family recently, and they’re not calorie counters like I am. So I used spicy pork sausage and all the fixings for them (hashbrowns, avocado, sour cream, pico). It was great, but even better for lunch the next day. My mom said she liked it cold, too.
Mason, I recently was diagnosed with an autoimmune disease and have to completely rebuild my recipe collection. Although I have been cooking for almost 60 years, I have never considered myself a recipe developer. When I find someone who is creative and who makes simple, delicious dishes, I do the dance of joy. Reading this breakfast chili recipe makes my mouth water. I am so excited to try this, and many of your recipes. Thanks for posting.
I made this for a group of about 18 women, and about 15 of them want the recipe now. It tastes absolutely amazing, and I will be making this again in the future.