This breakfast chili is perfect for around the campfire, and you can even use up your leftover turkey from Thanksgiving!
Country breakfast chili
1 ½ cups diced turkey meat (breast and leg)
¾ cup smoked bacon
2 sausages (of your choice, casing removed)
1 ½ cup onions, diced
3 cloves garlic, minced
1 cup butternut squash, diced
Pinch of dried chillies
1 tbsp tomato paste
½ cup diced canned tomatoes
2/3 cup salsa (of your choice)
Pinch smoked paprika
½ cup chicken stock
Splash of vegetable oil
4 slices of toasted crusty bread
In a good sized skillet over medium-high heat lightly fry the onions and garlic for 2-3 minutes. Next, add the bacon and continue to cook for additional 3-4 minutes. Next, add the diced turkey, butternut squash, and skinless sausages that has been cut in little pea sized pieces, and continue to fry and stir for additional 2-3 minutes. Next, add the tomato paste, smoked paprika and dried chillies, cooked and stir for 2-3 minutes, then add the diced tomato, salsa, chicken stock and season with salt and pepper. Allow to simmer for 25-35 minutes.
The chili should have become thickened at this point and the seasoning should be checked. The last step is to the crack 4 eggs on the top of chilli, season the egg salt and pepper and cover the skillet with the lid and allow to cook for a additional 4-5 minutes until the eggs are just cooked tender.
To serve, place the toasted crusty bread on a serving plate using a large serving spoon scoop out chili with egg on top and gently place it over the crusty bread. You may garnish with a little sour cream, diced apple and serve.
Note: This is a creative twist to a traditional chili recipe. It is excellent for breakfast, brunch or lunch. It can be served family style with the skillet brought to the table or self serve. You may add your personal touch to the recipe with the addition of black beans, chick peas, or ground beef instead of turkey or making an all vegetarian version.
Courtesy Michael Bonacini, @oliver_bonacini
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