Chili season is upon us and I love nothing more than a cool rainy day, a cozy blanket, my favorite show, and a huge bowl of this high protein, high fiber, no bean chili.
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Why no beans?
Beans are great sources of fiber and nutrition, but truthfully my tummy does not love it. And I know I’m not the only one, so I developed a high protein, high fiber chili for happy blood sugar levels that uses veggies that are easier to digest, added in plenty of protein, and made it all super simple and in just 1 pot.
I’ve made this recipe dozens of times, and it’s always a huge hit.
Cozy Protein + Fiber Packed Chili
1 pound ground chicken (can use whatever ground protein you prefer. Ground beef works well, too!)
1 can pumpkin puree
1 onion, chopped
2 cups carrots, chopped
2 stalks celery, chopped
1 cup frozen corn
1 red bell pepper
1 green bell pepper
1 28 oz can of crushed fire roasted tomatoes
1 container of chicken bone broth
1 cup water
Salt + pepper to taste
2 tbsp Italian herbs
1 tsp pumpkin pie spice (trust me on this one)
EVOO for sautéing
MAKE IT
In a large pot, sauté the onions, carrots, and celery with evoo until they soften.
Add in ground chicken and break apart with a spatula so it doesn’t clump up.
Add in spices.
Add in all other ingredients.
Bring to a boil then lower to a simmer for about 30 minutes. The longer it simmers, the more flavorful it will be!
Enjoy with toasty bread and a warm blanket ♥️.
NOTES:
This chili keeps well in the fridge for a few days. For longer storage, freeze in freezer-safe containers.
Additions: I love adding a little shredded Parmesan or cheddar on top and mixing it in. It adds richness and cheesiness without it feeling heavy.
