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Macro Friendly Chili

Fall is hitting here in Indiana, and in my kitchen, that means one thing: chili season. Chili is among my favorite foods, but all too often it is extremely high in fat, then served with cheese, sour cream, and chips on the side. It doesn’t have to be this way. This macro friendly chili will fit into any diet, whether you’re counting your macros or not.

Now, what is macro friendly chili? Simply a chili recipe which is high in protein, moderate in carbohydrates, and relatively low in fat. This is accomplished by using a lean ground beef, cooking without oil (you won’t need it) and skipping high-fat, high-carb toppings such as chips. This chili is so good, it won’t feel like you’re missing the chips, anyway. A few great toppings to include are fresh or pickled jalapeƱos, fresh avocado, radish, cilantro and lime, and even a normal portion of cheese. In a balanced diet, cheese is a completely fine addition. Just don’t overdo it.

Macro Friendly Chili Ingredients:

  • 2 lbs. 93/7 Grass Fed Ground Beef
  • 1 Large Red Bell Pepper, diced
  • 1 Large Yellow Bell Pepper, diced
  • 1 Large Red Onion, diced
  • 2 Stalks Celery, chopped
  • 4 Cloves Garlic, minced
  • 28 oz. Diced Tomatoes
  • 1 Can Black Beans, drained and rinsed
  • 2 Cups Chicken Broth
  • 1 Large Jalapeno, seeded and diced
  • 1/4 C Worcestershire Sauce
  • 1 T Vinegar Hot Sauce (Tabasco or Frank’s, for example)
  • 2 T Chili Powder
  • 1 T Cumin
  • 1/2 T Cayenne Pepper
  • 1 Bay Leaf
  • 2 T Garlic Powder
  • Salt and Pepper to taste
  • Water

Macro Friendly Chili Steps:

  1. Heat a large pot over medium-high heat. Once hot, add the beef. You won’t need oil, because the fat in the beef will not allow it to stick. Add 1/2 of the spices, and stir to combine.
  2. Once the beef has browned, add the celery, onions, and bell peppers. Continue to cook until the onion has turned translucent, and the bell peppers have softened. Then, add the jalapeƱos, garlic, and stir to combine.
  3. At this point, the mixture will start to just slightly stick. Add the Worcestershire sauce, and approximately 1 cup of water. Stir to deglaze the pan, and add the hot sauce.
  4. Next, add the tomatoes, chicken broth and black beans. Add the rest of the spices, bring to a boil, then reduce to a simmer.
  5. Allow to cook at least an hour, or until the flavors have all come together. In my opinion, chili is always best the day after cooking, but it is still great right off the stove.
  6. Makes 5 servings. Each serving has the following macros:
    1. Protein: 45g
    2. Carbohydrates: 37g
    3. Fat: 13g

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