Nutrient-Dense Low-Carb High-Protein Chili

Nutrient-Dense Low-Carb High-Protein Chili

This is one of my go-to cozy, nutrient-dense meals — packed with protein, fiber, and minerals from the beef, bone broth, squash, and beets. It’s hearty, grounding, and just slightly sweet thanks to the veggies. Plus, it makes amazing leftovers for the week!

You’ll need:

• 1 red onion, chopped

• 4 cloves garlic, minced

• 2–3 lbs ground beef

• 1 quart bone broth

• 1 medium butternut squash, chopped

• 2 beets (golden or red — red will turn the chili pink; I like doing one of each)

• 2 Tbsp oregano

• 1 ½ Tbsp carob powder

• 1 ½ Tbsp coconut aminos

• ¼ tsp cinnamon

• 2 tsp salt (to taste)

• Cooking fat (I use beef tallow)

How to make it:

1. In a large stock pot, melt your cooking fat over medium heat. Add chopped onion and sauté until translucent.

2. Stir in the garlic and cook for another minute until fragrant.

3. Add ground beef and cook until no pink remains, breaking it up as it browns.

4. Pour in bone broth, then add the squash, beets, oregano, carob powder, coconut aminos, cinnamon, and salt. Stir everything together.

5. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes — until the veggies are soft and flavors meld.

6. Salt to taste and enjoy! I love serving mine with a scoop of cottage cheese on top for extra creaminess and protein.