High Protein Chili
2 lbs. 93% Lean Ground Beef (or Meatless Crumbles)
1 Tbsp. Worcestershire Sauce
1 Cup Chopped Onion
4 Cloves Garlic, Minced
2 Cups Chopped Bell Pepper
1 Medium Jalapeño, Chopped (Optional)
2 Stalks Celery, Chopped (Optional)
28 oz. No-Salt-Added Crushed Tomatoes
15 oz. Kidney Beans, Drained and Rinsed
15 oz. Black Beans, Drained and Rinsed
1 Cup Water or Beer
3–4 Tbsp. Chili Powder (To Taste)
2 tsp. Ground Cumin
1 tsp. Kosher Salt (Optional)
1/2 tsp. Sugar or Sugar-Free Sweetener (Optional)
1/4–1/2 tsp. Cayenne Pepper (Optional)
Steps
1) Brown ground beef in a large saucepan or Dutch oven over medium-high heat, about 10 minutes. Drain excess fat.
2) Add Worcestershire sauce, onion, and garlic. Cook over medium heat until onion is tender, about 5 minutes.
3) Stir in remaining ingredients. Bring to a boil, then reduce heat.
4) Cover and simmer over medium-low heat for 20 minutes. Adjust seasoning to taste.
5) Garnish with nonfat Greek yogurt, cheese (dairy-free optional), and green onions or chives if desired.
Storage: Refrigerate up to 1 week or freeze up to 1 month.
