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Our Favorite Low-Carb High-Protein Chili Recipe

While the weather may still be hot where you live, with kids in school and football season starting, fall is definitely in the air!

There's nothing better than a hearty chili recipe. It's one-pot, easy comfort food at it's best. We love this recipe from @bigmansworld because it's low-carb and high-protein. 

Low-carb eating helps keep insulin levels low. Insulin spikes caused by high carbohydrate foods can cause inflammation, the leading cause of aging. While beans and legumes are certainly healthy foods, you won't find any in this chili. In fact, REAL Texas chili isn't made with beans! 

Since we are a Texas based company who cares about "infammaging", here's our favorite chili recipe. 💗


For the chili

  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper sliced
  • 2 lbs 100% grass-fed ground beef 80/20 * See notes
  • 3 tablespoon tomato paste
  • 28 oz tomatoes chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups beef stock or any stock

For the spice mix

    • 2 tablespoon taco seasoning (choose one with no added sugar)
    • 1/2 teaspoon chili powder optional
    • 1/2 teaspoon salt to taste
    • 1/2 teaspoon pepper to taste
  • Heat oil in a non-stick pan or skillet and place over medium heat. Once hot, add the onion, peppers, and garlic, and cook for 1-2 minutes, until fragrant. Increase the heat to high and add the ground beef and break apart. Let it cook until mostly browned.
  • Add the remaining ingredients, including the spice mix, and reduce to low. Cover the pan and let it simmer for 1 ½- 2 hours, until thick. 
  • Pour the thick chili into bowls and add plant-based shredded cheese, plant-based sour cream, and parsley.


TO STORE: Like any good stew or curry, chili tastes better the longer it sits before serving. Store chili in the refrigerator, covered. It will keep well for up to one week.
TO FREEZE: Place leftovers in a sealable container and store them in the freezer for up to 6 months. 
TO REHEAT: You can either microwave the chili or reheat it on the stove until warm. 


Serving: 1serving | Calories: 297kcal | Carbohydrates: 7g | Protein: 23g | Fat: 19g | Sodium: 510mg | Potassium: 749mg | Fiber: 4g | Vitamin A: 960IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 3mg | NET CARBS: 3g