If you’re looking for an easy way to make some meal prepped lunches that are high in protein, low in carbs and big on flavor look no further. This grass fed beef chili recipe is really simple to make, includes lots of nutritious vegetables and is always packed with great taste that keeps me full and satisfied. I love to make chili as part of my meal prep for the week because one large pot can make a full week of lunches. This is also a low cost option that save me money from not running out to grab food during my lunch break. All of the ingredients cost around $20 for five to six days worth of lunch which is much less than you would spend at any local restaurant or fast food place. The benefit is not only monetary, but by meal prepping your food you also know exactly how it was prepared, what ingredients were used and seasonings as well. Let’s take a look at what I purchased to make this recipe.

For this recipe you will need:

• 1 large zucchini
• 1 can of Muir Glen Organic diced tomatoes
• 1 package of grass fed ground beef
• 2 cups of riced cauliflower
• 1 red bell pepper
• 1 packet of Trader Joe’s taco mix
• 1 cup of organic chicken broth (not pictured)
• coconut oil spray (not pictured)
• 1 large cooking pot
• 4 ounce plastic meal prep containers

To make this recipe you will need a large pot that is pretty deep. Put the stove on a low heat and spray the inside walls and bottom with coconut oil spray. Add in the entire can of the diced tomatoes, chicken broth, diced zucchini, riced cauliflower and ground beef. Mix around all of the contents and toss in the red bell peppers and the taco seasoning powder. Let the pot simmer for at least 30 minutes on a very low heat, occasionally stirring to ensure the contents are cooking throughout and the seasoning is well distributed.

This chili is really hearty and loaded with vegetables. The cauliflower, peppers and zucchini are all great veggies and full of good fiber which keeps you feeling full. I love using this 4 ounce plastic containers because they help me to measure my food so much easier and this is the perfect amount of food so that you don’t over eat either. The chicken broth is an important ingredient because it makes the chili not dry out and keeps the flavor locked in for when you reheat it to eat. You can also choose to top it with some mozzarella cheese which melts and tastes delicious!

This batch of chili will make six containers worth of lunches. I love using grass fed beef because it tastes really good, crumbles up in the cooking process and is a great protein source. Some come as 80% lean and some 85% lean. Now that I follow more of a high fat and high protein diet I don’t worry about grabbing for the leaning ground meats anymore, and the higher fat content is a lot more flavorful too. I used to only buy ground meats that were almost fat free, but on my current ketogenic inspired diet I always go with protein that is a bit more fatty since fat is not as much of a focus to keep low.

When it comes to sticking to a nutrition plan (I hate saying “diet”) meal prepping is key. I do it all the time, especially for my lunches or cooked snacks. I will have some more meal prep ideas to post over the next few days but decided to break these up to make it easy to create some of my recipes for your own meal prepping. I hope you enjoy and make this chili sometime soon!

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