Low Carb Chili


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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.

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  • 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)

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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.

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