Eggs Over Chili

Eggs Over Chili
Serves 1

This is a nice way to use a little leftover chili and make a hearty breakfast.

1 cup chili (your preferred style)
2 eggs, prepare in your preferred style

Warm the chili and place on a plate. If desired top with cheese.
Cook eggs to the desired preparation, and placed on top of chili. Drizzle hot sauce if desired.

I can’t provide nutritional data for your food because I don’t know your chili. How are my chili is made with a lot of beans, ground beef, low sodium V-8 juice, onions and whole fresh tomatoes, as well as some spices and herbs. For being used kidney beans but I use dried beans and then rehydrate them in my pressure cooker. This avoids a lot of the sodium that you’ll find in canned beans. If you eat a lot of beans and their concern about sodium, I would recommend investing in a pressure cooker.

My chili recipe:
1 pound ground beef, browned
1 tablespoon olive oil
1 cup diced onion
2 tablespoons tomato paste
Spices and herbs as desired (I used Penzey’s Salt Free Regular Chili Powder.)
2 medium tomatoes, diced
32 ounces low sodium V8 juice (or tomato juice if you prefer)
2 cups cooked kidney beans (approximately 1 can)

  1. In a large kettle, heat the olive oil over medium-high heat. Add onions, and cook until beginning to turn translucent (2-3 minutes.)
  2. Add tomato paste and spices. Stir together.
  3. Add tomatoes. Let cook for 2-4 minutes.
  4. Add V8, beans and meat. Cook until hot. This is best if prepared a day in advance, so that the flavors have a chance to meld together.

Note:  Penzey’s also has Medium and Hot versions of their salt-free chili powder.

Nutritional data for this chili:
Calories:       178
Fat:               5.6g
Sat fat:          2.1g
Chol:          38.5mg
Sodium:         91mg
Carbs:         15.2g
Fiber:            3.8g
Protein:       16.2g

Posted in Breakfast, Chili, Eggs