Low Carb Chili has all the wonderful flavor of chili without all the carbs. This low carb version of chili is just as filling as chili full of carbs.
The Hardworking Husband and I have been crazy busy lately. I took a trip to Texas in the middle of a remodeling project in our house. This time of year is also busy in my other job – real estate.
We are finally almost finished with the remodeling project. We decided to take out our fireplace because it was not safe to use. We had the wall redone. We also pulled up our carpet to expose the hardwood floors below. The wall got sheetrocked while I was in Texas. I painted it once I got home. Today we put furniture back and mounted the tv on the wall.
I have also been working on a dresser that has taken far longer than it should. I just need to paint the top and put it back together. I worked on that today as well. It’s also springtime and time to start seeds for the garden. Tomatoes got started today.
I did sleep some this weekend. I’m trying to get caught up on that too. I have been exhausted since I got back from Texas. Driving 6 of the 9 days I was gone was probably not the best idea.
Since today was a busy day, I decided to make an easy dinner. We took a short break from the Keto diet and we are getting back on track now. This Low Carb Chili is Keto friendly and super simple and quick.
Low Carb Chili
Low Carb Chili has all the wonderful flavor of chili without all the carbs. This low carb version of chili is just as filling as chili full of carbs.
Ingredients
- 1 lb ground beef
- 1/2 large sweet onion, diced
- 2 stalks celery, diced
- 1 red bell pepper
- 1 1/2 tsp cumin
- 1 1/2 tsp chili powder
- 1/4 tsp chipotle powder, optional
- 1 tsp salt
- 1/2 tsp black pepper
- 1 14.5 oz can diced tomatoes
- 1 8oz can tomato paste
- 1/2 cup water
- shredded cheese, omit for Whole30
Instructions
- Brown ground beef with onions and celery. Cook until beef is browned and onions are tender
- Add bell peppers. Cook until peppers and celery are tender.
- Add cumin, chili powder, salt, pepper, and chipotle powder. Stir to combine.
- Add tomato paste, diced tomatoes and water. Bring to a boil and reduced heat. Allow to simmer for at least 15 minutes.
- Serve with shredded cheese. Enjoy.
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I make this chili often by request of others. If we are having people over for dinner, a church pot luck, or taking food to someone who has just went home from a stay in the hospital, without diet restrictions of course. I make 2 or 3 times the amount depending on the need. So glad I found it
You can serve it with a salad if you are concerned about eating to much. It is so much better than traditional chili that is full of beans and has great veggies in it.
I see you’ve indicated 14g net carb per serving but I don’t see a serving size or number of servings for the recipe. Could you clarify please.
Please list the nutrition values, not just the carbs. i.e.: Calories, fat, sodium.
Do we drain the hamburger juice before adding the other ingredients?
You have 8oz. tomato paste listed, I am wondering if that is correct? Tomato paste usually comes in 6 oz cans and tomato sauce comes in 8 oz cans.
Yes, it is supposed to be 8 oz, so it will be a full can plus part of another can.
That’s still a lot of carbs…
Chili usually has 25g net carbs. This is a great way to have chili when you are craving it without killing your diet.
Please list the nutritional information for this recipe. I’m interested to know the net carbs per serving.
It has 14 net carbs per serving.
You say it is low carb, but, with the tomatoes and tomato paste what are the net carbs per serving please??
It has 14 net carbs per serving.
The recipe ingredients don’t list bell peppers but the instruction portion does. How many are used?
I’m sorry I missed that. I have corrected the recipe. It is 1 red bell pepper.