Low Carb Cowboy Chili
Low carb cowboy chili is the big pot of comfort you want on the first cool evening of fall. It’s hearty and meaty, loaded with ground beef, two kinds of beans, sweet red peppers and plenty of tomato, all simmered together into one warm, chili-spiced bowl.
Black soybeans keep the carbs down but still give you that classic beans-in-your-chili bite, and everything simmers low and slow in a Dutch oven for two hours. Each one-cup serving has 20 grams of protein and 14 grams of net carbs. Top it with cheese, sour cream and chives, and serve a square of low-carb cornbread on the side.
Low Carb Cowboy Chili
Low carb cowboy chili is a big, hearty pot of ground beef, two kinds of beans, sweet peppers and tomatoes, simmered low and slow for a cozy fall supper.
Ingredients
Method
- Brown the beef. In a sauté pan over medium heat, brown the ground beef until no pink remains. Drain, then transfer it to a large Dutch oven.
- Soften the veggies. In the same pan over medium heat, cook the onion, bell pepper and celery until soft, about 20 minutes. Add the garlic last and cook just until fragrant.
- Load the pot. While the veggies cook, add everything else to the Dutch oven on top of the beef: brown sugar substitute, tomato paste, bone broth, chili seasoning, tomato soup, tomato sauce, diced tomatoes, crushed tomatoes, black soybeans and white kidney beans.
- Combine. Add the cooked veggies to the pot and stir well.
- Simmer. Cover and simmer on low for 2 hours.
Nutrition
Video
Notes
- Toppings: shredded cheese, sour cream and chopped chives.
- Serve with Low-Carb Cornbread on the side.
- Fridge: up to 3–4 days in an airtight container.
- Freezer: freezes well for 3–4 months.
- Reheat until it reaches 165°F.
