Sunny-Side Chili
Ingredients
- 1 teaspoon olive oil ⓘ
- 1/2 cup diced onion ⓘ
- 1 celery stalk, diced ⓘ
- 2 slices green bell pepper, diced ⓘ
- 1 clove garlic, minced
- 1/2 pound lean ground beef
- Salt and freshly ground pepper ⓘ
- Dash of Worcestershire sauce ⓘ
- 2 tablespoons chile powder ⓘ
- 1 (7-ounce) can red kidney beans, drained ⓘ
- 1/2 cup tomato juice ⓘ
- 6 slices sandwich bread ⓘ
- 2 eggs ⓘ
Instructions
- Heat the oil in a medium saucepan over medium-low heat and add the onion, celery, bell pepper, and garlic.
- Cook, stirring frequently, until theyre lightly softened, about 5 minutes.
- Increase the heat to medium-high and crumble in the ground beef.
- Cook for about 5 minutes, or until the meat has browned.
- Add the salt and pepper to taste, Worcestershire, chile powder, and beans.
- Cook for about 2 minutes, then add the tomato juice.
- Bring to a boil, then reduce the heat to maintain a gentle simmer.
- Cook for about 10 minutes.
- While the chili is simmering, toast and butter the bread, and fry the eggs sunny-side up.
- To serve, divide the chili between two bowls and top each with an egg.
- Serve with the toast on the side; Cam and I always make a big stack with the buttered sides together.
Nutrition & Diet Analysis (per serving)
634
kcal
32% DV
Protein
Fat
Carbs
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).