Low-Carb Chili

It’s been snowing! Man I love winter. It’s just so damn pretty when it snows. BUT – that also means it’s cold. So, so cold.

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River having a blast in the snow

For dinner yesterday I knew I wanted to make something warm and hearty, so I went with chili. As an added bonus I had everything in the house already (minus the tomato paste), so, you know, +1 for laziness. Or maybe preparedness? Yeah, we’ll go with that one.

One serving (3/4 cup) of this chili only has 5.1 net carbs, making it not only wonderfully filling, but should fit nicely into your macros as well. You can always give yourself a lesser portion (or omit a can of the tomatoes) to lower the carb count if it’s cutting it close for you.

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mmmm chili. Yes, I went outside while it was actively snowing just to take this lmao

With desserts and snacks I usually try to make the carb count as low as possible, but with the chili, since it was for a meal, and I knew how much depth adding tomatoes gives the flavor, I was okay with the slightly increased amount.

So this turned out awesome by the way. Made it right around noon, tossed it in the slow cooker and let it simmer till dinner time, and man. No one even noticed the beans were missing! The flavors were rich, and it was extremely satisfying to eat – both in how filling it was, and in the mouth feel.

This didn’t feel like a keto version of something, it just felt like I was having a nice warm bowl of chili for dinner. I found this recipe over at wholesomeyum, which, by the way, has become one of my favorite recipe sites. I haven’t found a bad one yet! I augmented the recipe around a bit to lower the carbs, as well as utilize what I had on hand.

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It’s so good when it’s so cold!

We had friends coming over so this makes a large amount; you can easily half the recipe to make just enough for your family (or don’t if you like leftovers!). You can store this in the fridge or freezer for later use.

Servings: 20 Serving size: 144g (~3/4 cup, though with the relatively low amount of calories each serving is, you can easily have more!)

Ingredients:

  • 4 lbs ground beef (I used 80/20)
  • 1 white onion, chopped
  • 16 cloves of garlic (or 2 tsp garlic powder), minced
  • 3 14.5oz cans of petite diced tomatoes with green chilies (I normally use plain tomatoes, but this is what I had in my cupboard…turned out to add some great flavor!)
  • 1 6oz can tomato paste
  • 1/2 cup chili powder
  • 4 TBSP Worcestershire sauce
  • 4 TBSP cumin
  • 4 tsp salt
  • 2 tsp ground black pepper
  • 2 TBSP oregano

Directions:

  1. In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic (if using cloves) and cook for a minute or less, until fragrant.
  2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned. Drain fat.
  3. Transfer the ground beef mixture into a slow cooker or large pot. Add remaining ingredients and stir until combined.

    20180220_130340
    Now it’s looking like chili!
  4. Cook for 6-8 hours on low or 3-4 hours on high.

    This turned out so flavorful and so hearty. The bit of green chili really helped give the flavor an extra boost, and it was the perfect thing to eat on this snowy day!

Nutritional Information: (serving size: 3/4 cup or 144g)

  • calories: 256
  • net carb: 5.1g
  • fat: 17.8g
  • protein: 16.5g

20180221_170811

Low-Carb Keto Chili

  • Servings: 20
  • Difficulty: easy
  • Print

This is an easy low-carb beanless chili that everyone will love!

Ingredients

  • 4 lbs ground beef (I used 80/20)
  • 1 white onion, chopped
  • 16 cloves of garlic (or 2 tsp garlic powder), minced
  • 3 14.5oz cans of petite diced tomatoes with green chilies (I normally use plain tomatoes, but this is what I had in my cupboard…turned out to add some great flavor!)
  • 1 6oz can tomato paste
  • 1/2 cup chili powder
  • 4 TBSP Worcestershire sauce
  • 4 TBSP cumin
  • 4 tsp salt
  • 2 tsp ground black pepper
  • 2 TBSP oregano

Directions

  1. In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic (if using cloves) and cook for a minute or less, until fragrant.
  2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
  3. Transfer the ground beef mixture into a slow cooker or large pot. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
  4. Cook for 6-8 hours on low or 3-4 hours on high.

Nutritional Information: (serving size: 3/4 cup or 144g)

  • calories: 256
  • net carb: 5.1g
  • fat: 17.8g
  • protein: 16.5g
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2 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Like

  2. Anne Fox says:

    Looks and sounds delicious. Perfect for the weather we have been having. Doesn’t even sound keto. Just good chili. With the right condiments it is perfect.

    Like

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