EASY HIGH PROTEIN CHILI

Ingredients

• 1 lb Ground Beef (80% lean, fresh)
• 2 medium Bell Peppers (any color, diced)
• 1 large Onion (diced)
• 3 cloves Garlic (minced)
• 2 14.5 oz cans Diced Tomatoes (undrained)
• 1 15 oz can Kidney Beans (drained and rinsed)
• 1 15 oz can Black Beans (drained and rinsed)
• 2 cups Beef Bone Broth (low‑sodium)
• 1 tablespoon Olive Oil (extra‑virgin)
• 2 tablespoons Chili Powder
• 1 tablespoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cayenne Pepper (optional for heat)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Prep the Vegetables

   Dice the bell peppers and onion into 1/2‑inch pieces. Mince the garlic cloves.

   Time: PT10M

2. Sauté Aromatics

   Heat the large pot over medium heat, add olive oil, then add the diced onion, bell peppers, and minced garlic. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Brown the Ground Beef

   Add the ground beef to the pot. Break it up with the wooden spoon and cook until fully browned, about 8 minutes, and no pink remains.

   Time: PT8M

   Temperature: medium

4. Add Remaining Ingredients

   Stir in the diced tomatoes (with their juice), drained beans, beef bone broth, chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Mix well.

   Time: PT5M

5. Bring to a Boil and Simmer

   Increase heat to bring the mixture to a rolling boil, then reduce to a gentle simmer. Cover the pot with the lid and let it simmer for 60 minutes, stirring occasionally.

   Time: PT1H

6. Final Taste Check

   After simmering, taste the chili and adjust salt or spices as needed. If the chili is too thick, add a splash of water or extra broth; if too thin, simmer uncovered for a few more minutes.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

35 g

Fat

18 g

Fiber

9 g