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Hearty Breakfast Chili Bowl


Chili is one of those foods that tastes even better the second day, after the flavors have really had a chance to marry and develop. And you don't even need to wait for dinner to have it again—chili is excellent in the a.m. too.

Chef Devin Alexander, who whips up healthy meals for the contestants of The Biggest Loser, introduced me to a new way to enjoy my second-day chili, and I’m obsessed! With a bed of egg whites (I prefer whole eggs, but she uses just whites to keep calories in check) and a dollop of plain Greek yogurt on top, one of my favorite cold-weather dinners is instantly transformed into a protein-rich morning meal. 

Start by making her favorite turkey chili for dinner, then turn the leftovers into a satisfying breakfast the next morning.

JENNIE-O® Lean Ground Turkey Chili
Serves: 4
Prep time: 10 minutes
Cooking time: 2 hours, 15 minutes

Olive oil spray 
1 (20-ounce) package JENNIE-O® Lean Ground Turkey Breast 
1 small red onion, coarsely chopped
1 (28-ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon plus 1 teaspoon chili powder 
2 tablespoons brown sugar
1 tablespoon cocoa powder
2 teaspoons chipotle chili pepper 
1 bay leaf
1/4 teaspoon hot sauce or more, to taste (optional)
Salt and black pepper, to taste

1. Heat a large, nonstick soup pot to medium-high heat and lightly mist with cooking spray. Crumble turkey into the pot and cook as specified on the package to a safe 165 degrees Fahrenheit as measured by a meat thermometer.
2. Add onion and cook, stirring occasionally, until onion is tender, turkey is no longer pink throughout, and there is no excess water in the pan, about five minutes.
3. Add crushed and diced tomatoes, chili powder, sugar, cocoa powder, chili pepper, bay leaf, and hot sauce, if using. Stir, then cover the pot and cook over low heat for at least two hours, stirring occasionally. Season, if necessary. 

Nutrition score per serving (1 1/2 cups): 225 calories, 6g fat, (2g saturated), 10g carbs, 33g protein, 581mg sodium, 2g fiber

Hearty Breakfast Chili Bowl
Serves: 1
Prep time: 10 minutes
Cooking time: 5 minutes

Olive oil spray
4 egg whites
1/2 cup JENNIE-O® Lean Ground Turkey Chili
3/4 ounce finely shredded low-fat Cheddar cheese 
1 tablespoon fat-free Greek yogurt
1 tablespoon chopped green onion tops 

Place a medium-sized nonstick skillet over medium-high heat and mist with cooking spray. Add egg whites and scramble. Transfer eggs to a shallow bowl, spreading them into a single layer. Top with chili, cheese, yogurt, and green onions, and serve immediately.

As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.



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