A staple soup or chili is necessary in most parts of the world. If you are anything like me, you eat them year-round no matter the weather. As the new year rings in and football bowl games and playoffs are around the corner, you’ll need this healthier version of chili to lean on. It will soon become a favorite left-over too, as the taste gets much better the longer it sits.
At a Glance:
Prep time: 20 min | Cook time: 30 min
Servings: 8
High Fiber and Protein Chili
This recipe is an absolute favorite around my house. You can spice it up or down based on your flavor preferences. I started developing a chili recipe years ago when I was first diagnosed with PCOS and found a love for chili. Yet, most of the recipes I tried lacked veggies other than onions. If you don’t love vegetables yet, this is a great way to sneak in some extra without really realizing they are there.
Why This Recipe Works for Blood Sugar Balance
This recipe has added fiber from beans and vegetables and an extra concentrated dose of fiber with the artichoke hearts. If you don't have artichoke hearts you can substitute them with 1-2 cups of frozen riced cauliflower. Most chili recipes include meat and beans but usually have very few vegetables. This is such an efficient way to get extra vegetables in and the texture isn’t greatly changed.
Why This Recipe Works in Your Kitchen
Taking time to brown the meat before the vegetables allows you to use the rendered beef fat to brown vegetables. This layers flavor into the vegetables. Additionally browning the veggies instead of putting them in liquid to boil will impart more flavor. Brown the meat more than you think you need to for extra flavorful soup.