Levels High Fiber Chili



  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeno pepper, finely chopped (optional)
  • 1 pound ground beef
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons smoked paprika
  • 1 tsp onion powder
  • 1/2 teaspoon salt
  • 1/2 tsp black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 can (14 ounces) fire-roasted diced tomatoes
  • 1 can (7 ounces) fire roasted green chilis
  • 1 can (14 ounces) red kidney beans, drained and rinsed
  • 1 can (14 ounces) chickpeas
  • 1 can (14 ounces) black beans, drained and rinsed
  • 1/4 cup tomato paste
  • 1 tablespoon white wine vinegar
  • ½ tablespoon tamari or coconut aminos
  • 3 avocados, sliced
  • Chopped fresh cilantro, for garnish (optional)


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, bell pepper, and jalapeno pepper (if using) and cook until the vegetables are softened, about 5 minutes.
  2. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through.
  3. Stir in the chili powder, cumin, paprika, onion powder, salt, pepper, and cayenne (if using). Cook for another 2-3 minutes until fragrant.
  4. Add the diced tomatoes, tomato paste, kidney beans, chickpeas and black beans to the pot. Bring the mixture to a boil, then add tamari and vinegar. Reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
  5. Taste and adjust the seasoning as needed. If the chili is too thick, you can add broth or stock to achieve your desired consistency.
  6. Serve the chili hot, and garnish with half a sliced avocado and chopped fresh cilantro (if desired).

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