This chili is hearty and rich in flavor. It is packed with meat, spices and veggies, but leaves out the beans making it a great low carb option.
Why low carb chili? 2 reasons:
- My husband and I occasionally eat low carb after the holidays or whenever we are feeling a little “meh” to get ourselves back on track. It has always worked for us and is relatively easy to accomplish.
- My son is a great eater. He loves anything from sashimi to Brussels sprouts. The only food he doesn’t like is beans. He will eat them when asked, but he always sighs when he sees them on his plate.
So, I decided making a low carb chili would be a great option for us all. I searched Pinterest, tried a few different ones and ended up making changes to a forerunner to make this super rich and filling chili. I hope you love it as much as we do!
-Brittany
Looking for more low carb options? Try our Slow Cooker Pulled Pork and Easy Cauliflower Mash.
How about low carb desserts? Check out these Low Carb, Keto Friendly Chocolate Hearts.
Want a low carb 30 day challenge? Then you have to check out the 30 Firm!
Brown ground beef over medium heat in a dutch oven or pot. Drain grease.
Add celery, pepper, jalapeño and garlic. Stir to combine. Cook for 2 minutes stirring occasionally so garlic doesn't burn.
Add rest of ingredients and stir to combine. Simmer chili for 1 hour over medium low heat. (Tip: The longer this chili simmers, the deeper flavor it develops.)
Top with shredded cheddar, sour cream, sliced green onions or any other toppings you prefer. Enjoy!
Ingredients
Directions
Brown ground beef over medium heat in a dutch oven or pot. Drain grease.
Add celery, pepper, jalapeño and garlic. Stir to combine. Cook for 2 minutes stirring occasionally so garlic doesn't burn.
Add rest of ingredients and stir to combine. Simmer chili for 1 hour over medium low heat. (Tip: The longer this chili simmers, the deeper flavor it develops.)
Top with shredded cheddar, sour cream, sliced green onions or any other toppings you prefer. Enjoy!
