Texas steak chili
Our Nutritionist's Favorite

Texas steak chili

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 540 Calories/Serving

20 – 30 Minutes

This easy spin on a regional classic is short on cooking time but long on flavor. Chef Justine prepares everything in one pot, which not only makes cleanup easier but also enriches the dish, seasoning the vegetables with the caramelized bits left behind by the steak. Our staff nutritionist, Kaley Todd, loves the recipe because of all the protein and the paleo-friendly, low-carb addition of sweet potatoes. If you don’t like spicy, go easy on the chipotle chile.

In your bag

  • 10 ounces top sirloin steak strips
  • Peeled fresh garlic
  • ½ cup mirepoix (onions - carrots - celery)
  • 1 tablespoon tomato paste
  • Chili spice blend (chili powder - Mexican oregano - sweet paprika - cumin - coriander)
  • ½ cup chopped peeled sweet potatoes
  • ¾ cup diced tomatoes
  • 1 chipotle chile in adobo (optional)
  • 2 ounces green cabbage
  • 3 or 4 red radishes
  • Fresh cilantro
  • 1 lime

Nutrition per serving



Sear the steak

  • Cut a small corner from the steak packaging and drain any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate to cool slightly, then cut into 1-inch pieces. Do not wipe out the pot.


Start the chili

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
In the same pot used for the steak, if dry, add 1 tablespoon oil and warm over medium heat until hot but not smoking. Add the garlic and mirepoix, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pot, until the vegetables have softened, 2 to 3 minutes. Stir in the tomato paste and cook until starting to darken, about 1 minute. Stir in the chili spice blend and cook until fragrant, about 30 seconds.
Add the sweet potatoes, tomatoes, 2 cups water, and as much chipotle chile as you like and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the potatoes are tender and the chili is thickened, 10 to 12 minutes.


Finish the chili

Add the steak and any accumulated juices to the pot and cook, stirring occasionally, until heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
When the chili is almost done, prepare the garnishes.


Prep the garnishes

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Trim the ends from the radishes; cut the radishes in half, then thinly slice crosswise.
  • Coarsely chop the cilantro.
  • Cut the lime into wedges.



Transfer the chili to individual bowls. Garnish with the cabbage, radishes, and cilantro. Serve with the lime wedges.

Calories: 540, Protein: 31 g, Fiber: 5 g, Total Fat: 33 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 2 g, Saturated Fat: 9 g, Cholesterol: 105 mg, Sodium: 360 mg, Carbohydrates: 24 g, Added Sugar: 0 g.