High-Protein Homemade Chili

Why this version is better

Reducing fat from ~21g to ~12g per serving by using leaner beef meaningfully lowers saturated fat intake. Protein increases from ~23g to ~32g per serving, directly supporting muscle synthesis goals. Carbs remain moderate and largely come from fiber-rich beans, providing sustained energy. Removing brown sugar eliminates empty calories with negligible flavor loss given the robust spice profile.

Cooking note: Swapping 80/20 ground beef for 93/7 extra-lean ground beef reduces rendered fat during browning. The overall moisture balance of the chili is unaffected since beans and tomatoes provide sufficient liquid. Adding a can of white beans increases protein and fiber without significantly altering texture or flavor chemistry.