Ingredients
Scale
- 1 lb ground turkey or beef bacon (or your preferred protein) – For a lean, hearty base, or you can opt for turkey sausage if you prefer.
- 1 onion, diced – Adds sweetness and depth to the chili.
- 2 cloves garlic, minced – For that irresistible aroma and flavor base.
- 1 bell pepper, diced – Gives the chili a nice crunch and freshness.
- 1 can (15 oz) diced tomatoes – Adds a juicy, tangy base to the chili.
- 1 can (15 oz) kidney beans, drained and rinsed – For fiber and a little extra heartiness.
- 1 tbsp chili powder – The key spice for your chili. Adjust to your desired spice level!
- 1 tsp cumin – Adds warmth and smokiness.
- 1/2 tsp smoked paprika – For a subtle smoky flavor.
- Salt and pepper – To taste.
- 1 cup chicken broth – Helps the chili simmer to perfection.
- 4 large eggs – These will be cracked over the chili at the end, so they can cook into a creamy, rich topping.
- Fresh cilantro (optional) – For garnish and a touch of freshness.
- Avocado slices (optional) – To add a creamy element to your dish.
Instructions
- Cook the protein
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground turkey (or bacon/sausage) and cook, breaking it up with a spoon, until it’s browned and cooked through. This should take about 5-7 minutes. Once cooked, remove the protein from the skillet and set it aside. - Sauté the veggies
In the same skillet, add a little more oil if necessary and sauté the diced onion and bell pepper over medium heat. Stir occasionally and cook for about 4-5 minutes until the veggies soften and become fragrant. Add the garlic and cook for another minute. - Simmer the chili
Once the vegetables are softened, it’s time to add the spices! Stir in the chili powder, cumin, smoked paprika, and salt and pepper. Allow the spices to toast for about 1-2 minutes to bring out their flavors. Then, add the diced tomatoes and chicken broth. Stir everything together and let the mixture simmer for 10 minutes, uncovered, until it thickens slightly. - Add the beans
Next, add the kidney beans and stir them in. Let the chili cook for another 5-7 minutes, just until the beans are warmed through. Taste and adjust the seasoning if needed. - Cook the eggs
While the chili is simmering, make room in the skillet for the eggs. You can either use the same skillet or a separate one to fry the eggs. If using the same skillet, create small wells in the chili with a spoon, and crack one egg into each well.Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer eggs). If you’re cooking separately, heat a non-stick pan and cook the eggs to your desired doneness—scrambled or fried, whichever you prefer!
- Serve
Once the eggs are cooked to perfection, serve the chili in bowls and top each with an egg. Garnish with fresh cilantro, sliced avocado, and any other toppings you love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g