Breakfast Chili

Prep Time
30 min
Cook Time
1 hr
8 servings
Recipe by: Capture's by TK

Take your chili from dinner to breakfast by using EB eggs and Bloody Mary Mix!

Make This Recipe


  • 1 tablespoon olive oil or bacon grease
  • 2 stalks celery, finely diced
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 3 pounds ground turkey sausage
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground oregano
  • 3 cups Bloody Mary mix
  • 1/3 cup vodka
  • 2 tablespoons Montreal steak seasoning
  • Several dashes of both Tabasco and Worcestershire sauce
  • One 15-oz can kidney beans, drained and rinsed
  • One 15-oz can black beans, drained and rinsed
  • 6-7 slices of turkey bacon, chopped plus more for garnish
  • 3 Eggland’s Best Hard-Cooked Peeled Eggs, chopped plus more for garnish


  1. In a large Dutch oven or a cast iron stock pot (if cooking over the fire), add some olive oil and saute the celery and onions until soft over medium heat.
  2. Add the garlic and stir, then add the ground turkey sausage. Cook meat until browned, 5 to 10 minutes; drain off the excess fat.
  3. Stir in the chili powder, cumin and oregano.
  4. In a pitcher, whisk together the Bloody Mary mix, vodka, Montreal steak seasoning, Tabasco and Worcestershire and carefully pour the mixture into the pot.
  5. Add the kidney and black beans, stir together well, cover and then reduce the heat to low. Simmer for 1 hour, stirring occasionally.
  6. Add more Bloody Mary mix or water if needed during simmering. You want the mixture to reduce slightly and the beans to be heated through and tender.
  7. Remove pot from the heat and stir in the turkey bacon and chopped hard-cooked eggs. Serve immediately.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 437
Fat 19 g
Saturated Fat 6 g
Cholesterol 201 mg
Sodium 1124 mg
Carbohydrates 23 g
Dietary Fiber 7 g
Protein 44 g