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
- 2 lbs Ground Beef
- 1 cup Onion diced
- 1 cup Bell Pepper diced
- 1 cup Celery diced
- 1 tbsp Garlic minced
- 2 tbsp Brown Sugar Substitute
- 2 cups Beef Bone Broth
- 28 oz Crushed Tomatoes
- 15 oz Tomato Sauce
- 14.5 oz Fire-Roasted Diced Tomatoes with Green Chilies
- 10.5 oz Condensed Tomato Soup
- 6 oz Tomato Paste
- 15 oz Black Soybeans drained and rinsed
- 14 oz White Kidney Beans drained and rinsed
- 2 pkg Watkins Organic Chili Seasoning
Instructions
- 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.
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.
Nutrition
Serving: 1cupCalories: 220kcalCarbohydrates: 20gProtein: 20gFat: 8gSaturated Fat: 3gCholesterol: 43mgSodium: 537mgPotassium: 456mgFiber: 6gSugar: 5g
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