NEW RECIPE: Vinnie’s Protein on Protein on Protein Crime AKA Bachelor’s Chili Recipe

Vinnie's Bachelor Chili Recipe

My Fitness Confidential Monday Show co-host Vinnie Tortorich invented a chili recipe! I’m so proud of him. People tell us they don’t always know what to cook when they decide to be NSNG® (No Sugars No Grains). This recipe is an uncomplicated chili recipe that you can make as an easy weeknight meal to get dinner on the table quickly.

You will love this chili recipe, and it’s even easier to make when you add a jar of marinara from Eat Happy Kitchen. The sauce flavors are interchangeable.

Moreover, this meaty dish is a simple NSNG, keto, low carb stew or chili using three kinds of protein and a jar of Eat Happy Marinara. I typed it up, made it, tweaked it, and I’m posting it here for you guys to make. His recipe title is a little wordy for me (and you know I love a wordy title), but since this dish resembles an easy chili recipe, I’ve rebranded it Bachelor’s Chili. So now it has an even longer name. Like the kid who’s given both his parents surnames.

What I love about this dish is that you don’t need any special equipment, and it takes a very short time to make it. It yields a ton of servings, and is easily increased for volume. It’s filling, meaty, and savory. PLUS it uses the very well seasoned and flavorful Eat Happy Kitchen Tomato Basil Marinara, so you know I’m partial. Well done, Vin.

Some Notes For This Recipe:

  • Vinnie recommends a hard boiled egg. I used a soft boiled egg (only boils 5-6 mins). You can also make little pockets in the meat mixture and poach eggs (make sure to cover the pan during the poaching so steam builds up and cooks the egg).
  • If you add more meat (like an additional pound of ground beef), you should add one more jar of marinara.
  • You are more than welcome to sauté onions, peppers, garlic, or other veggies if you want to add some vegetation to this dish.
  • You can use any type of sausage you like: Italian, Andouille, Kielbasa, Bratwurst, etc. If you buy pre-cooked, you will save a step. If you buy uncooked sausage, please cook the whole sausage link, then slice it.
  • I do not strain off the fat from the meat as it adds to the heartiness of the stew. But if you want to strain the meat, by all means do so. It’s a matter of personal preference.


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Vinnie's Protein on Protein on Protein Crime AKA Bachelor’s Chili

serves 4-6
Course Main Dishes
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo


  • 6 eggs
  • 1 pound ground beef or bison
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound pre-cooked sausage links sliced
  • 1 jar Eat Happy Kitchen Tomato Basil Marinara heated


  • In a pot of boiling water, use a ladle to gently place eggs into water, one at a time. Let boil for 6-7 minutes for a soft boiled egg. Transfer eggs one at a time to a bowl full of ice water to cool while prepping remainder of dish.
  • In a large, flat-bottomed sauté pan set to medium high heat, brown ground beef until cooked through, smashing the ground beef into smaller bite sized pieces. If you want to drain off excess grease, now is the time to do that, but you can leave it in if you prefer. Season ground beef with garlic powder, onion powder, salt, and pepper.
  • Meanwhile, heat another large sauté pan to medium high heat, sear the flat slices of sausage to get them slightly browned. Transfer sausage slices into ground beef pan.
  • Pour entire jar of marinara onto meat. Bring to a boil and then reduce heat to low, cover pan, and let simmer for 5-10 minutes.
  • Peel eggs and slice them gently. Scoop warm beef mixture into bowls and garnish with boiled egg slices. Season with a few twists of pepper and serve.
Keyword celiac, dairy free, gluten free, keto, low carb, no sugar added, nsng, paleo, sugar free
Tried this recipe?Let us know how it was!


  • Debi Cuccia / Reply

    I loved the simplicity of this and how filling it was. I’m not really a pasta fan so this is perfect. Loved the eggs too. I thought it would be weird but it was good. Had it for dinner and lunch twice.

    • I love everything you’re saying here–and I agree! So glad to hear you enjoyed it.


  • Michael McCoy (Steelebonz) / Reply

    I’ve made this a few times and I do variations of broccoli or Brussels Sprouts, peppers and cheese, pepperoni or sausage (or both!), kielbasa. So many directions to go! Thanks Vinnie for the creation and Anna for giving up the goods again! Love you both!

    • I agree! I love how flexible this dish is–thanks for stopping by, I appreciate you, Michael!

  • So easy & packed with flavor! Double the recipe- you can freeze the leftovers (minus the eggs) & enjoy fast & easy extras!!

    • Great idea to double the recipe–it makes such a simple weeknight meal, why not always keep some on hand?

  • Aaron Knibbs / Reply

    I’ve made version of this for years except I grated the hard boiled eggs into it..Tried it with soft boiled eggs, it’s my new favorite..Thanx Anna

    • Grating the eggs into it is a fantastic idea–love it!

  • There’s no chilli in the chilli..?!

    • ha! that’s why this one is called Bachelor’s Chili b/c there’s no spice mix. It’s so simple, even a bachelor could make it!

  • Jay Van Hoose / Reply

    I love this. A big hit at our home. I make this weekly and I’ve added sautéed onions and peppers and skinless Polska Kielbasa that I sauté first. Filling and makes great leftovers.

    Much love to you and Vinnie. NSNG has been life changing for our family


  • Jay Van Hoose / Reply

    Love this one. Make it once a week. Did something different this time. I mixed 1/2 of your ARRABBIATA sauce with 1/2 of your PUTTANESCA sauce. My wife loved it. I only did it because she isn’t a fan of spicy food but is learning. Also added yellow and red peppers and a sweet onion sautéed with our favorite olive oil VILLA CAPPELLI. So good.

  • Mike Allen / Reply

    OK where is the cheese. I added think layer of cheddar on top and did not drain fat. Crazy good. Thanks Anna and Vin. I am RowVie from first pod cast have been fan ever since.

    • LOVE THE CHEESE!! I just can’t always tolerate the cheese, so I’m giving options. But for sure, I love this one with ANY kind of cheese–cheddar, parm, gouda, Colby Jack. I may have a problem… 😉
      Thanks, Mike. Glad you are here!

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