Saturday, October 20, 2012

Low Carb Crock Pot Chili

Today I've been stuck at home with a sick child, so I needed something simple to prepare for dinner. This Crock Pot low carb chili fit the bill! I found the recipe here, changed it slightly, and made it in the slow cooker for convenience. The nice thing about this beanless, low carb chili is that if your family (like mine) loves beans, you can scoop out your portion right before dinner and then add a drained can of pinto beans plus a drained can of kidney beans, turn the heat up to high, and let it warm through for 15 minutes. You get your bean-free chili, and the family gets the beans they love!

Low Carb Crock Pot Chili

1 pound of extra lean (93%) ground beef, browned and drained
1 large onion (1 cup chopped)
3 stalks of celery, diced
2 cloves of garlic, minced
1 can of diced tomatoes (14 oz), with juice
1 can of tomato sauce (8 oz)
1 can of low sodium beef broth (14 oz)
1 c hot water
1 1/2 tsp chili powder
1/2 tsp cumin
dash of cayenne pepper
1/2 tsp oregano
1/2 tsp paprika
1 tsp salt (or less, to taste)
1 tsp black pepper

Mix it all up in the Crock Pot, turn on low heat and cook for 6-8 hours.


I have not measured the whole pot yet, but here are the stats for 1/8 of the recipe, which should be about 1 cup of chili:

115 calories
4 g fat
6.5 g carbs
1.5 g fiber
14 g protein

You could add any other veggies you like: green peppers, zucchini, or any other veggies you like in your chili. This is a soupy type of chili; if you want it thicker, add less water and reduce the salt (but that will increase the calories per serving). Excellent with a bit of grated cheese or sour cream on top if your calories allow for it!



Anonymous said...

I love chili soup on fall days. I am going to add butternut squash chunks to it.

timothy said...

awesome, and ya know hon you could just make the chili and serve it over beans or rice for the family since real chili is beanless..............ask anyone doin chili cookoffs beans is a NO-NO lolol who knew chili was supposed to be low carb? lol love that you're excited again!!!

Anonymous said...

Speaking of mexican food, Ive been doing better lately going from an almost all meat diet to having two big tacos a day make with a microwaved colby-jack wrap. I nuke the shredded cheese on a buttered plate for 220 seconds. Pat the oils off the top, spread raw spinach, sour cream, choice of meat, picked peppers, alvacado, fahita seasoning ect. I cant seem to tired of this meal. I even throw in a few shrimp I pick up at the chinese buffet around the corner. Oh yum! comforting Taco Bell without the Taco Bell! Less protein, less meat glutamate is calming my appetite and making keto a breeze. High fat heaven ;)

Claire said...

I've been making a version of low carb chili for years. I add green beans to mine, to take the place of the beans. I prefer green beans to chili beans anyway. Thanks Lyn.

the 3volution of j3nn said...

Yum! I've been craving chili lately. Crock pot is the way to do it!

Anonymous said...

Almost like mine, but one thing, watch out for the beef broth ( or any broth), I found out the hard way that most brands contain some kind of wheat protein in them(WTH right?). Set of a reaction for me. Just make sure to read the labels!

MSGI Jane said...

Is there anything wrong with wheat protein?