Lamb Chili

18 30 465
Ingredients Minutes Calories
Prep Cook Servings
17 min 13 min 4
Lamb Chili
Health Highlights


1 medium leek(s) Leek (sliced)
2 medium Carrots (chopped)
4 medium stalk(s) Celery (chopped)
2 cup Water, filtered
1/2 cup Asparagus (thinly sliced)
1 cup Cauliflower (chopped)
1 cup chopped Zucchini
454 gm Lamb, ground (or grass fed ground beef)
1 tsp Apple cider vinegar
1 tsp Coriander, ground
1 tsp Cumin
1 tsp Allspice, ground
1 tbsp Oregano, dried
1 leaf Bay leaf
1 tsp Sea Salt
1/4 cup Coconut oil
1 tbsp Bulletproof Brain Octane Oil (optional)
1 tbsp Olive Oil, Extra Virgin (for drizzling)


  1. In a medium pot, combine the leek, carrots, and celery and cook over medium-low heat until fragrant and the leek is soft, about 3 minutes.
  2. Add the water, asparagus, cauliflower, zucchini, ground lamb, vinegar, spices, and sea salt.
  3. Cover and cook for 10 minutes.
  4. Stir in the coconut oil and Brain Octane (optional) until incorporated.
  5. Serve in a bowl, drizzled with olive oil.

Nutrition Facts

Per Portion

Calories 465
Calories from fat 335
Calories from saturated fat 173
Total Fat 37 g
Saturated Fat 19.2 g
Trans Fat 0.8 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 10.8 g
Cholesterol 74 mg
Sodium 743 mg
Potassium 833 mg
Total Carbohydrate 12.3 g
Dietary Fiber 4.0 g
Sugars 4.5 g
Protein 22.3 g

Dietary servings

Per Portion

Meat 1.3
Vegetables 3.1

Energy sources