Simple Thirty Minute Low Carb Chili
Lately I have been craving chili. One of my favorite things is a Coney Island hot dog. A grilled hot dog smothered in meatless chili and topped off with onions and cheese...yes please! The problem is that my husband and I are trying to eat less carbs. Unfortunately, most chili has a ton of carbs because of the beans. Even the premade chili that does not contain beans has a ton of carbs because of all the additives which is no good for anyone.
This got me thinking about what would make a good, full bodied chili without beans that is still rich in flavor. As a result of thinking through the ingredients, I came up with a pretty yummy alternative that you are going to love! The chili does have some carbs from the little bit of brown sugar, sour cream, and tomatoes, but it ends up being around 8 carbs per 1.5 cup serving (including the sour cream and cheese), which is pretty low in carbohydrates for a meal-happy day! I was thinking that this would be delicious over a grilled hot dog, some diced sweet onions, grilled sauerkraut, and a sprinkling of cheese. I hope you enjoy my latest recipe. You can double the recipe for leftovers for some chili dogs :)
For this recipe, you will need the following ingredients:
1 lb ground beef
1 tsp olive oil
1 large onion, chopped
8 cloves garlic, minced
1 red bell pepper, seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1 14.5-oz can fire roasted salsa style diced tomatoes, with liquid
1 4-oz can green chiles, with liquid
2 tbsp Worcestershire sauce
1/8-1/4 cup chili powder, adjust to taste
1 tsp garlic powder
2 tbsp cumin
1 tbsp dried oregano
2 tsp sea salt
1 tsp black pepper
1 tablespoon firmly packed dark brown sugar
*1-15 ounce can of low sodium kidney beans, optional
full fat sour cream
full fat grated cheese
1. In a large pan over medium-high heat, add olive oil cook and the chopped onion for 5-7 minutes, until translucent. Reduce heat to medium and add the garlic to pan. Cook for a minute, stirring so the garlic does not burn.
2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned. Remove from heat and drain off excess grease.
3. Return pan to stove, increase heat to medium-high, and add chopped peppers. Stir until peppers are cooked, about 5-10 minutes.
4. Add diced the can of diced tomatoes, green chiles, Worcestershire sauce, chili powder, cumin, oregano, salt, pepper, and dark brown sugar. *If you like beans in your chili, this would be the time to add them. Stir and cook another 15 minutes.
5. Adjust seasoning at this point (salt, pepper, brown sugar).
6. Ladle chili into bowls and top off with sour cream, grated cheese, and a lime wedge.