After making my fish taco bowl the other day, I ended up with a good amount of leftover black beans that I knew I needed to use soon. So yesterday I threw together a quick chili that made for a perfect brunch when topped with an over easy fried egg. Unfortunately, I didn’t document the process as well as I should have, as I was still relatively sleepy and still in my pajamas.
My chili included two spicy sausages (casings removed and cooked through), two chopped sweet potatoes, a red onion, two cloves of garlic, a red bell pepper, my leftover black beans, a can of diced tomatoes, two cups of chicken stock, chili powder, cumin, and paprika. 
I let this all simmer on low for about an hour before topping a steaming bowl of chili with a fried egg, cheddar cheese, and a sprinkling of green onions. Although I’ve never considered chili to be a brunch food, it isn’t too dissimilar from breakfast hashes that have become so popular recently. In fact, this chili would likely keep a lot better in the refrigerator and taste even better the next day.