First-Place Low-Carb Chili
Win at dinner with this hearty and heartwarming recipe that delivers deeply satisfying, slow-cooked flavors without beans!
Ingredients
- 2/3 cup green bell pepper chopped, about 1 pepper
- 1/2 cup onion chopped, about 1/2 an onion
- 1 tablespoon butter
- 1 pound ground beef
- 3 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- Pinch of black pepper
- 1 28-ounce can crushed tomatoes
- 1/2 cup water
- Shredded cheddar cheese, sour cream optional, as toppings for serving
Instructions
- In a skillet over medium heat, sauté the peppers and onions in the butter until they begin to soften, about 3-4 minutes.
- Add the ground beef to the skillet. Cook, breaking up clumps with a wooden spoon, until no longer pink, about 4-5 minutes.
- Add the cumin, chili powder, salt, garlic powder, coriander, cayenne pepper, and black pepper to the beef mixture. Mix well to coat the beef and vegetables. Drain off excess grease if desired.
- Transfer the mixture to the slow cooker.
- Add the tomatoes and water to the slow cooker. Stir to combine.
- Cook on high for 3-4 hours or low for 6-8 hours. During the final 30 minutes, taste and adjust seasoning to your liking. If the chili is too thin, simmer uncovered for the final 30 minutes.
- Let the chili rest in the slow cooker with the lid off for 10–15 minutes before serving to allow flavors to meld.
- Serve with shredded cheddar cheese and sour cream if desired.
Nutrition
Calories: 178kcalCarbohydrates: 4gProtein: 11gFat: 14gSaturated Fat: 5gSodium: 661mgFiber: 1g
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