Chili (Beef and Protein)

beefchiliprotein This High Protein Beef Chili won a chili cook-off and it’s the first thing I crave when the weather gets chilly. This version contains extra protein and veggies, making it my go-to.

2 lbs 93% lean ground beef
1 Tbsp. Worcestershire sauce
1 cup onions, chopped
1 cup celery, chopped
4-6 cloves garlic, minced
2 cups bell peppers, chopped
1 medium jalapeño, chopped
1 (28 oz) can whole tomatoes, do not drain
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup chicken or beef broth, bone broth will add extra protein
3-4 Tbsp. chili powder
¼-½ tsp. ground cayenne pepper
1 tsp. sea salt
½ tsp. sugar-free sweetener

Garnish:
2 scoops unflavoured or chocolate whey protein powder (39 g)
Greek yogurt
green onions
fresh chives

Brown ground beef in a large saucepan or Dutch oven on the stovetop over medium-high heat (about 10 minutes). Drain off excess fat and liquid.

Add Worcestershire sauce, onion and celery, cooking over medium heat until onions are tender, about 5 minutes. Add remaining ingredients, stirring to combine.

Bring to a boil then reduce heat. Simmer over medium low-heat, covered, for 20 minutes. Adjust spices to taste.

Before serving, stir in protein powder and garnish with Greek yogurt, green onions or chives if desired.

Store in the fridge for up to one week or in the freezer for up to one month.

Makes 6 servings.