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Low Carb Chili Recipe
Here is our go-to chili recipe with a twist! After a weekend of breakfast burritos and burgers, our bodies needed a few more veggies, and keep the day lower in carbs. This version of chili swaps out the beans for veggies to make this a low carb recipe, but with ALL the good taste!
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INGREDIENTS
- 1 pound of ground beef (can use turkey or any other meat too!)
- 2 cans of fire roasted diced tomatoes
- 1/2 can tomato paste
- 1 head of kale (finely chopped)
- 1 bag of broccoli slaw (or any other finely chopped veggie!)
- 1 onion
- 2 cloves garlic (diced)
- 1 can tomatillo salsa
- 2 tbsp grass-fed butter or avocado oil (olive oil works too)
- Salt and pepper to taste
DIRECTIONS
- Cook the ground beef and set aside in a large pot.
- Chop and cook the onions in the butter/oil until translucent (I like to slightly burn mine!). When the onions are almost done, add in the garlic to sauté.
- Add the cooked onions and garlic into a blender or food processor with the diced tomatoes and tomato paste and blend until smooth. This might take a couple of batches depending on the size of your blender. (If you’re going to have to do a couple batches, make sure there’s an even amount of tomatoes in each batch so there’s enough liquid.) Pour the tomato/onion mix into the large pot with the meat.
- Sauté the veggies in a tablespoon of butter or avocado oil. When fully cooked, add the sautéed veggies to the large pot.
- Turn on the stove heat to high and stir occasionally until the chili is heated up to desired temperature. Add salt and pepper to taste.
- Optional: Top with a dollop of plain Greek yogurt (AKA tastes like sour cream, but packed with protein!), a sprinkle of cheese, some avocado, etc. Real food is… DELICIOUS!
Enjoy!