Vegan Chili Breakfast Smash

Notes

A breakfast bowl built on the The Best Vegan Chili Ever base — chili over rice, topped with fried eggs, avocado, tahini, feta, and pickled onions. The chili base is vegan; the bowl as built is vegetarian. First tried Jun 12, 2026. Chris verdict: "Smashing."

Ingredients

• ~1.5 cups vegan chili base (from The Best Vegan Chili Ever)
• 3 eggs, fried in butter
• ¼ large avocado
• 1.5 tbsp tahini
• 2 tbsp pickled red onions
• ½ cup cooked rice
• 1.5 oz feta
• Za'atar + Aleppo pepper, to finish

Instructions

1. Warm the chili base (~1.5 cups) over the cooked rice in a bowl.
2. Fry 3 eggs in butter and lay them over the chili.
3. Top with avocado, feta, and pickled red onions.
4. Drizzle tahini, finish with za'atar and Aleppo pepper.

Nutrition (per serving)

• Calories: ~1080
• Protein: 50g
• Fat: 62g
• Carbs: 77g

As built.

Cook's Log

• Jun 12, 2026: First build. The chili base is solid on its own. Egg + tahini + feta makes it a proper breakfast bowl; pickled onions + Aleppo bring the sharpness. Works.

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