Low-Carb Beef Chili

Dinner · Medium · 45 min (10 prep + 35 cook) · Makes 1 serving (~72 g protein). Use the planner's servings stepper to batch-cook.
High-proteinGluten-freeDairy-free
Low-Carb Beef Chili — high-protein dinner recipe

Low-Carb Beef Chili delivers 72 g of protein for just 14 g net carbs — ready in about 45 minutes. That's enough high-quality protein in one sitting to clear the leucine threshold for muscle repair.

72 gProtein
14 gNet carbs
24 gFat
6 gFiber
520Calories

Ingredients

  • 250 g 90% lean ground beef
  • 60 g Black soybeans (canned, drained)
  • 120 g Crushed tomatoes
  • 80 g Bell pepper & onion
  • 1 tbsp Chili powder, cumin, garlic, salt
  • 1 tsp Olive oil

Equipment

  • non-stick skillet
  • saucepan

Method

  1. Brown the beef with diced pepper and onion in olive oil.
  2. Stir in the spices, crushed tomatoes and black soybeans.
  3. Simmer 25-30 min until thick; adjust seasoning.

Storage & make-ahead

Fridge: keeps 3–4 days in an airtight container — reheat gently. Most portions freeze well for up to 2 months; thaw overnight.

Tip

Black soybeans give the look and bite of chili beans with a fraction of the carbs of kidney beans. Doubles well for the freezer.

Full nutrition (estimated, per serving): 520 kcal · 72 g protein · 14 g net carbs · 24 g fat (14 g sat) · 6 g fiber · 7.5 g sugar · 200 mg sodium. Allergens: Soy. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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