Low Carb Chili

Rating:

(0 votes) 0 0

This delicious chili recipe is our family's favorite with one minor exception. For years I've used pinto beans when preparing it. But I have since discovered that kidney beans and black beans have fewer carb-counts than pintos. Even with the simple bean-exchange, this recipe still makes a very yummy bowl of chili.

Shared by

Ingredients

  • 1 Tbs. extra virgin olive oil
  • 1/2 C. diced yellow onion
  • 1 (16 oz.) can of kidney or black beans (drained and rinsed)
  • 1 1/2 lbs. ground sirloin (lean beef)
  • 1/2 green pepper (chopped)
  • 46 fluid oz. bottle of tomato juice (or V8 juice)
  • 3 tsp. chili powder (for personal taste preference use more or less )
  • 1 tsp. ground cumin
  • Dashes of Tabasco Sauce or chopped jalapeño (optional)
  • One medium-sized diced tomato (optional) Cilantro (optional)

Our Readers Also Loved

Directions

Brown the ground sirloin in skillet. Lightly sauté onions and green pepper in olive oil. Combine ground sirloin and sautéed onions/green-peppers mixture. Stir in chili powder and cumin. Add beans and tomato juice. If you like a spicier chili, add the Tabasco and/or chopped jalapeno pepper. Give everything a final stir and set the covered pot to simmer for at least one hour. For a fresh taste and presentation top each serving bowl of chili with some freshly cubed pieces of tomato and fresh cilantro sprigs.

Serves 6.

Around The Web