New Mexico Breakfast Bowl with Red Chile (Whole30)

New Mexico Red Chile Breakfast Bowl Whole30 CompliantThis “use what you have” Whole30 breakfast bowl is inspired by the way my mom makes breakfast at home in Taos. Following in her footsteps, this is one of my favorite things to make at home!

Sometimes I have this for lunch, or even dinner! Really it’s a template and all about having the veggie/meat/egg components available to build your own bowl and red chile to generously smother! Don’t be afraid to smother your bowl with chile…it’s delicious! For more details and facts about Chile see my blog post all about Red Chile

New Mexico Red Chile Breakfast Bowl Whole30 Compliant Breakfast Bowl Whole30 Compliant

New Mexico Red Chile Breakfast Bowl Whole30 Compliant

I hope you enjoy this Whole30 compliant take on red chile with my easy to make breakfast bowl! Have a great day + thanks for stopping by! xx

Photography: Kristen Massad 


New Mexico Breakfast Bowl with Red Chile (Whole30)



For the Red Chile

  • 1 tbsp 1 tbsp olive or avocado oil
  • 2 cloves minced garlic
  • 1/4 cup 1/4 cup diced yellow onion
  • 1 lb ground beef
  • 1 tsp salt
  • 2 tbsp 2 tbsp Arrowroot Flour
  • 1/4 cup water (for the slurry)
  • 1 ¾2 cups water (for the chile)
  • 1 ¾ cup water
  • 1 container (14 oz) Bueno Foods Red Chile (frozen chile puree, thawed) OR 6 tbsp Red Chile Powder 

For the Breakfast Bowl

  • 1 tsp Ghee
  • Eggs your way (I usually do 2-3) (I recommend over med. or scrambled)
  • Spinach
  • Garlic powder (salt, pepper)
  • Leftover Potatoes or other roasted veggies
  • ¼ zucchini cut into round slices then quartered
  • Avocado (optional)


For the Red Chile

  1. Add oil to saucepan or pot, medium heat
  2. Add diced onion and sautee until onion is translucent
  3. Add minced garlic and lightly sautee
  4. Add ground beef and salt to pot and cook thoroughly
  5. Add the red chile puree or 6 tbsp Red Chile Powder to the pot and stir well
  6. Fill the red chile container with water (or 2 cups water if using powdered chile) and add to the pot. Stir until well combined.
  7. Whisk the arrowroot flour and ¼ cup water to create a slurry
  8. Stir well, and then add the slurry to the mixture, stir again to combine.
  9. Bring to a soft boil, stir, then set heat to low and allow to simmer (not boil) 15-20 minutes.

For the Breakfast Bowl

  1. (to make one bowl, increase the quantities to make for more people at a time)
  2. Melt a tsp of ghee in a saucepan over medium heat.
  3. Add zucchini and lightly sautee over med heat about 3 minutes
  4. Then, add a handful of baby spinach to the pan, sprinkle with a bit of salt, pepper, and garlic powder and allow to lightly wilt.
  5. While spinach is cooking reheat potatoes in microwave safe bowl
  6. Add spinach and zucchini to bowl and set aside.
  7. Add eggs to the pan (plus a bit more ghee if needed)
  8. Cook eggs as you wish
  9. Transfer eggs to your bowl and serve with the leftover potatoes (or any other roasted veggies you have available) and avocado slices.
  10. Smother your bowl with the Red Chile or your favorite hot sauce (when I don’t have chile I use a generous drizzle of The New Primal Medium Buffalo Sauce!)

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Welcome! Loubies and Lulu is a Dallas-based fitness, fashion, and healthy lifestyle blog by Andrea Overturf.

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  1. Emily Wolf wrote:

    I’d never heard of this until your Instagram posts – really excited to try this! Especially for breakfast

    Posted 3.31.20 Reply
    • Andrea wrote:

      I hope you try it…its delicious on eggs, potatoes, and veggies, one of my favorite combos!

      Posted 4.1.20 Reply
  2. Tina Willis wrote:

    So excited to find a Whole30 blogger who knows, loves, and cooks with NM red and green chili. My world just got a little brighter ❤️

    Posted 3.31.20 Reply
    • Andrea wrote:

      You are so kind! Thank you! I love recreating traditional NM favorites/making a Whole30 version that’s just as good as the original 🙂 I hope you enjoy the recipe…I’m working on a green chile sauce recipe too!

      Posted 4.1.20 Reply
  3. Sarah wrote:

    These look good! And I’m from New Mexico so I appreciate a good green chili recipe.

    Posted 3.31.20 Reply
    • Andrea wrote:

      Oh yes, Green chile is an essential! I hope you love it!

      Posted 4.1.20 Reply
  4. Emisha Sill wrote:

    So excited to see you doing take over and do New Mexico recipes, it being back memories for me! My grandma is from there- grew up visiting. The FOODS I m excited to do your recipes right at home in my kitchen! This is the first one that I will try!

    Posted 4.1.20 Reply
    • Andrea wrote:

      Hi Emisha! Thank you so much! It’s been fun to share my love for the area and the food! I visit often still as my parents live there. It’s nice to be able to go back and enjoy the beauty and the food 🙂 Please let me know what you think about the recipe…enjoy!

      Posted 4.1.20 Reply
  5. Daniel Pacheco wrote:

    So glad I found a Nortena on here to help me make some red chile ( I am from near Taos) 🙂

    Posted 8.3.20 Reply
    • Andrea wrote:

      I’m so glad you’re here! Hoping to post more Northern NM inspired recipes soon!

      Posted 8.6.20 Reply