Hearty Vegetarian Chilli Con Carne Brunch with Egg Scramble

1/2 cup cooked kidney beans 1/4 cup cooked black beans 1/4 cup finely chopped bell peppers (red and green) 1/4 cup diced tomatoes (canned or fresh) 1 small onion, finely chopped 1 clove garlic, minced 1/2 tsp ground cumin 1/2 tsp smoked paprika 1/4 tsp chili powder (adjust to taste) Salt and pepper to taste 1 tsp olive oil 3 large eggs Fresh cilantro for garnish

A flavorful meatless chilli con carne perfect for brunch, paired with a fluffy scramble of eggs to create a protein-packed, satisfying meal. This recipe balances rich spices with fresh vegetables and protein-rich eggs, ideal for a cozy brunch.

Steps

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sauté until translucent. 2. Add the bell peppers and cook for 2-3 minutes until slightly soft. 3. Stir in the cooked kidney beans, black beans, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. 4. Simmer the mixture for 10 minutes, stirring occasionally, to blend the flavors. 5. In a separate non-stick pan, whisk the eggs and scramble them over medium heat until just cooked but still soft. 6. Serve the chilli con carne on a plate topped with the scrambled eggs and garnish with fresh cilantro.