Low Carb Chili
No one will miss the beans in this delicious low carb chili recipe loaded with ground beef, turkey, vegetables, and flavorful spices.
Servings: 10 servings
Ingredients
- 3 cups cauliflower bite sized pieces
- 1 (28 ounce) can diced tomatoes no salt added, divided
- 1½ pounds ground beef
- 1 pound ground turkey
- 1 cup onion diced
- 3 cloves garlic minced
- 2 bell peppers diced
- 1 jalapeno minced
- 2 cups beef broth
- 3 tablespoons cumin
- 1½ tablespoons chili powder
- ¼ teaspoon pepper
Instructions
- In a blender combine 1 cup of cauliflower and 5 ounces of tomatoes and blend until almost smooth.
- In a large pot brown meat, onion, and garlic over medium heat until cooked all the way through. Drain the fat.
- Add the remaining ingredients to the pot and bring to a boil.
- Once boiling, turn down to a simmer and cook covered for 30 minutes or until vegetables are tender.
Notes
Make Ahead: Chili tastes even better once the flavors have had a chance to infuse into the meat and cauliflower. So make it ahead of time and refrigerate for 3-4 days.
Freeze Chili: Cool chili completely and store in zippered freezer bags.
Pro Tip: Lay the zippered bag flat until frozen, then stand it on end for quick access in the freezer!
To Reheat: If frozen, thaw chili in the refrigerator overnight, then add it to a pot and cook on low heat until heated through.
Nutrition
Calories: 179kcal | Carbohydrates: 6g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 280mg | Potassium: 622mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1151IU | Vitamin C: 48mg | Calcium: 45mg | Iron: 4mg