Last night, just before going to bed, I decided to make breakfast. For the morning. It had been a long day, and the idea of French Toast with pear chutney sounded real freaking good. I figured I’d make the chutney ahead of time since it’s sort of a pain and pretty time consuming. So there I am – exhausted at 2 in the morning – dicing pears and throwing them on the skillet. Finally, after much too long, the consistency was right. A pinch of salt and it would be done.
That’s when I screwed up.
The pinch unwittingly became a dash, and my sweet pear chutney was immediately way too salty. I was devastated. Not only had the last 15 minutes been a waste, there’d be no French Toast for breakfast. Ugh.
Then, an idea: I had once made sort of a sweet breakfast chili with Laura. Maybe the thing to do was embrace the salt and turn the chutney savory. Back to the cutting board. And after some diced onions, chipotle pepper, and pinto beans, my chili didn’t only save breakfast, it transformed it into something greater.
Sweet Chipotle Breakfast Chili, served with grilled cinnamon raisin toast and runny eggs.
Zen and the skillet.
Sweet Chipotle Breakfast Chili
- 1 pear, diced
- a few raisins
- half an onion, diced
- pinto beans
- orange zest
- dried, ground chipotle pepper
- some salt (maybe too much)
- vanilla extract
- juice of half a lime
Throw pears and onions on a hot skillet until browned, then add the seasoning and water. Keep cooking the water down (and adding more) until everything gets mushy. Add the beans toward the end.