Chili Breakfast Skillet – Meatless Monday

Chili Breakfast Skillet

Tad Tandler
Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

450

Cuisine

Southwest-Inspired

Category

Chili Ideas

Chili for breakfast? Yes, please!

Whip up a savory breakfast skillet by sautéing potatoes, black beans, and Tad’s Dad’s Chili. Top it with vegan scrambled eggs or tofu, fresh salsa, and cilantro.Breakfast just got bold and plant-based.

Who’s trying this morning masterpiece?

Ingredients

  • 2 cups Tad’s Dad’s Chili (vegan)
  • 1 cup vegan scrambled eggs or crumbled tofu
  • 2 cups diced potatoes (Russet or sweet potatoes)
  • 1 cup black beans, drained and rinsed
  • 1 avocado, sliced (optional)
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ cup fresh salsa
  • ¼ cup chopped cilantro
  • Salt and black pepper, to taste

Directions

  1. Cook the Potatoes– Heat olive oil in a large skillet over medium heat.
    – Add diced potatoes, smoked paprika, garlic powder, salt, and black pepper.
    – Sauté for 10–12 minutes, stirring occasionally, until golden and tender.
  2. Add the Chili & Beans– Stir in black beans and Tad’s Dad’s Chili.
    – Cook for 5 minutes, allowing the flavors to meld.
  3. Prepare the Tofu or Vegan Eggs– If using tofu, crumble it into a separate pan and cook over medium heat for 5 minutes, seasoning with salt and pepper.
    – If using vegan scrambled eggs, prepare according to package instructions.
  4. Assemble & Serve– Spoon the chili-potato mixture onto plates.
    – Top with vegan scrambled eggs or tofu.
    – Garnish with fresh salsa, cilantro, and sliced avocado.
    – Serve hot and enjoy a bold, plant-based breakfast!