Looking for an authentic, no-bean Texas chili that fits your heart-healthy or diabetic-friendly diet? This rich, high-protein recipe uses lean flank steak, not fatty ground beef, and combines cocoa and molasses for a deep, smoky flavor without added saturated fat. Ready in about an hour, it's a perfect hearty meal that packs 30 grams of protein per serving.
Not only is this chili low in saturated fat (only 4g), but it's also a smart choice for those seeking meals optimized for weight loss. While the recipe is quick, we'll also show you how to easily adapt it for your slow cooker to create even deeper flavors for meal prepping.
Don’t miss our other healthy slow cooker recipes!
This Texas chili is inherently heart-healthy and diabetic-friendly because it swaps high-fat ground beef for lean flank steak, keeping the saturated fat content low (4g) while boosting protein to an impressive 30 grams per serving. The use of natural spices, cocoa, and molasses provides robust flavor without relying on high-sodium or high-sugar additions, making it an excellent choice for a balanced diet.
Yes. For a similar flavor, use lean ground beef (90% or higher). To significantly reduce saturated fat and calories, you can substitute lean ground turkey or chicken. Ensure you brown the meat before proceeding with the recipe.
To make this truly low sodium, omit the salt in Step 1 and Step 3 entirely, use no-salt-added crushed tomatoes, and use a low-sodium or salt-free beef stock. You can replace the reduced-sodium Worcestershire sauce with a splash of apple cider vinegar and a dash of ground cloves for acidity and depth.
Absolutely. Chili freezes very well. Once completely cool, transfer the chili to freezer-safe airtight containers or heavy-duty freezer bags (remove as much air as possible). It can be stored for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
To use a slow cooker, complete Steps 1 and 2 (toss steak with flour, sauté onion/garlic, brown steak), then transfer everything into the slow cooker pot. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the steak is fork-tender. This develops even richer flavors.
Authentic Texas chili, often called "Chili con Carne," traditionally contains no beans. However, you can add 1 (15-ounce) can of rinsed and drained low-sodium kidney or black beans during the last 30 minutes of simmering to increase fiber and heart health benefits.
If you’re craving more beef-based dinner inspiration, try any of these rich and flavorful recipes.
These hearty recipes are warm and satisfying, perfect for chilly days or anytime you want a rich, comforting meal.
Recipe yields 4 servings
Season the flank steak with 1/8 teaspoon of the salt and black pepper to taste; toss with flour. Set aside.
In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for about 5 minutes, or until softened. Add the garlic and sauté for 1 minute. Add the flank steak and cook for 6 minutes, or until the meat is no longer pink.
Add the chili powder, cumin, paprika, cocoa, cinnamon and oregano and cook for 1 minute. Stir in the tomato paste and molasses; cook for 3 minutes. Add the crushed tomatoes, beef stock, chipotle peppers, Worcestershire sauce and the remaining 1/8 tsp salt. Bring the mixture to a boil; reduce heat to low and simmer for 30 minutes.
Serve the chili with the sour cream (if using), scallions, radishes and lime wedges.
This chili can easily be converted to a hands-off Slow Cooker (Crockpot) recipe, which is ideal for maximizing flavor:
Serve this chili hot, garnished with the suggested light sour cream (or Greek yogurt), fresh scallions, and radish slices for crunch. It pairs perfectly with our homemade cornbread. You can also serve it over cauliflower rice or a small portion of brown rice for a complete meal.
Flank steak can be swapped for lean ground turkey or ground chicken to further reduce fat and calories.
Use unsalted or low-sodium beef stock to manage sodium intake; homemade bone broth is an excellent alternative.
Replace the all-purpose flour with a tablespoon of cornstarch or arrowroot powder to thicken the chili (mix with cold water first).
Swap the light sour cream garnish for non-fat Greek yogurt to increase protein and further lower saturated fat.
If you don't have chipotle peppers in adobo, use 1/2 teaspoon of smoked paprika and a pinch of cayenne for heat and smokiness.