High-Protein, Fiber-Packed, and Veggie-Loaded Chili Recipe

Looking for a hearty and healthy meal that’s packed with protein, fiber, and nutrients? This chili is not only delicious but also loaded with wholesome ingredients like grass-fed beef, bone broth, and tons of veggies. It’s a meal that nourishes your body while keeping your taste buds happy—and it’s perfect for cozy nights or meal prep.

Ingredients for 4 Large Bowls

• 1 lb grass-fed & finished ground beef (I love force of nature ancestral blend)
• 1 can organic kidney beans, drained
• 1 can organic crushed tomatoes
• 2 cups water
• 1 (24 oz) bag of grass-fed beef bone broth (adds extra protein & collagen; I use Bonafide Provisions)
• 1 tsp grass-fed butter or ghee
• 1 tsp avocado oil
• 4 organic carrots, diced
• 1 organic bell pepper, diced
• 6 cloves garlic, minced
• 1 organic squash, quartered and sliced (adds more veggies!)
• 1/2 onion, diced
• Optional: 1 jalapeño, seeds removed and diced for heat
• 1 tbsp organic tomato paste

Seasonings:

• 1/2 tbsp salt (I like Redmond Real Salt for added minerals)
• 1/2 tbsp black pepper
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tbsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• Dash of cinnamon
• Dash of clove
• 1 tsp oregano

Toppings (Optional):

• Grass-fed Greek yogurt (as a sour cream alternative for more protein)
• Shredded raw cheddar
• Fresh cilantro or green onions
• Extra diced red or white onion

Macros Per Serving (4 Servings)

• Protein: 39.4 g
• Carbs: 19.5 g
• Fat: 19.2 g
• Fiber: 5.0 g

Directions

1. Sauté the Veggies:
   In a large pot, heat 1 tsp avocado oil and 1 tsp ghee or butter over medium heat. Add the carrots, bell pepper, squash, onion, garlic, and jalapeño (if using). Cook for 2–3 minutes until the veggies begin to soften.
2. Cook the Beef:
   Push the veggies to one side of the pot and add the ground beef. Break it apart with a spoon and cook until fully browned.
3. Combine the Base Ingredients:
   Stir in the tomato paste, then add the crushed tomatoes, kidney beans, bone broth, and water. Mix everything thoroughly.
4. Season to Perfection:
   Add the seasonings: salt, pepper, chili powder, cumin, paprika, onion powder, garlic powder, cinnamon, clove, and oregano. Stir well to combine.
5. Simmer for Flavor:
   Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 1 hour. Stir occasionally. The longer it cooks, the better the flavors develop.
6. Serve and Enjoy:
   Ladle the chili into bowls and top with Greek yogurt, shredded cheddar, cilantro, and extra onion if desired.

Why This Chili is a Nutritional Powerhouse

• High in Protein: Grass-fed beef and bone broth provide high-quality protein to keep you full and support muscle recovery.
• Fiber-Rich: Kidney beans and veggies like carrots, squash, and bell peppers deliver a hearty dose of fiber for digestion and gut health.
• Loaded with Veggies: Packed with a rainbow of vegetables for added vitamins and antioxidants.
• Collagen Boost: Bone broth adds collagen, which supports skin, joints, and gut health.

Tips for the Best Chili

• Make It Ahead: Chili tastes even better the next day, so feel free to prepare it in advance for meal prep.
• Freeze for Later: Store in individual portions for a quick, healthy meal on busy days.
• Adjust the Heat: Add more jalapeño or cayenne if you like extra spice.

This protein-packed, veggie-loaded chili is perfect for the whole family and customizable for any taste. Let me know if you try it—tag me in your creations!