Chorizo Breakfast Chili is a bold and flavorful twist on your morning routine. This hearty chili combines the smoky, spicy kick of chorizo with classic breakfast ingredients like eggs, potatoes, and beans. It’s a satisfying dish perfect for brunch gatherings, lazy weekend mornings, or even as a unique dinner option.
Why You’ll Love This Recipe
- Packed with Flavor: The spicy chorizo and rich tomato base make every bite a delight.
- Hearty and Filling: Loaded with protein and fiber to keep you energized all day.
- Versatile: Perfect for breakfast, brunch, or dinner.
- Customizable: Easily adapt to your spice tolerance or dietary preferences.
Ingredients
- For the Chili:
- 1 pound chorizo sausage (casings removed, if applicable)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup cooked potatoes (diced or hash browns)
- 1 cup chicken or vegetable broth
- Salt and pepper to taste
- For Serving:
- 4 large eggs, fried or poached
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup chopped fresh cilantro
- Tortilla chips or warm tortillas
Step-by-Step Instructions
- Cook the Chorizo:
- Heat a large skillet or pot over medium heat. Add the chorizo and cook, breaking it apart with a spatula, until browned and fully cooked. Remove and set aside, leaving a bit of grease in the pan.
- Sauté the Vegetables:
- In the same skillet, add onions and bell peppers. Cook for 3-5 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Season and Build the Base:
- Stir in chili powder, smoked paprika, and cumin. Cook for 1 minute to toast the spices. Add diced tomatoes, black beans, potatoes, and broth. Stir well to combine.
- Simmer the Chili:
- Return the cooked chorizo to the skillet. Reduce the heat to low, cover, and let the chili simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Prepare the Eggs:
- Fry or poach eggs to your preference.
- Assemble and Serve:
- Ladle the chili into bowls. Top each serving with a fried or poached egg, shredded cheese, sour cream, and fresh cilantro. Serve with tortilla chips or warm tortillas on the side.
Serving Suggestions
- Serve with avocado slices for added creaminess.
- Pair with a light salad or fresh fruit for a balanced meal.
- Add a drizzle of hot sauce for extra spice.
Variations
- Vegetarian Option: Substitute chorizo with plant-based sausage or extra beans.
- Low-Carb: Replace potatoes with cauliflower florets or omit them entirely.
- Extra Spicy: Add diced jalapeños or use spicy chorizo.
- Different Proteins: Swap chorizo for Italian sausage or ground turkey.
Storage
- Refrigerator: Store in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.
- Freezer: Cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
FAQ
1. Can I use canned potatoes for this recipe?
Yes, canned potatoes work well. Just drain and dice them before adding to the chili.
2. What’s the best way to make it less spicy?
Use mild chorizo and reduce or omit the chili powder. You can also add a dollop of sour cream to cool the spice.
3. Can I make this in advance?
Absolutely! This chili tastes even better the next day as the flavors meld. Prepare it in advance and reheat before serving.
4. Can I add other vegetables?
Yes! Zucchini, corn, or spinach are great additions.
5. Can I use eggs in a different way?
Scrambled eggs or hard-boiled eggs work as alternatives to fried or poached eggs.
