Low-Carb Beef Chili

Delicious, protein-packed chili made easy in the slow cooker.

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Ingredients

  • 1 red onion, diced
  • 1 medium zucchini, diced
  • 8oz baby bella mushrooms, coursly chopped
  • 1.5 pounds 95% lean grass fed ground beef
  • 1/2 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 (15oz) can diced tomatoes
  • 1 (6oz) can tomato paste
  • 1.5 cups water*
  • 1/4 cup fresh cilantro, chopped for garnish

Makes 6

Directions

  1. In a large saute pan over medium high heat add diced onions, stirring occasionally.
  2. Saute onions for 2-3 minutes then add zucchini and mushrooms and saute for 3 minutes more.
  3. Push veggies out to the outsides of the pan and add ground beef to the center.
  4. Brown ground beef for 4-5 minutes, leaving it in large chunks to add texture to your chili. Beef does not need to be cooked through as it will finish cooking in the slow cooker.
  5. Add chili powder, cumin and salt to pan and stir to combine.
  6. Add diced tomatoes and tomato paste to the bottom of your slow cooker.
  7. Remove meat and veggies from heat and add to slow cooker. Add water to slow cooker. *If your slow cooker runs hotter than most, consider adding a bit more water.
  8. Cook in slow cooker for 6-8 hours on LOW setting.
  9. Serve hot with a garnish of cilantro.

*Adjust water to desired thickness/consistency

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Nutrition facts

Serves 6

  • calories: 205
  • calories from fat: 60
  • carbohydrates: 11.7g
  • cholesterol: 70mg
  • dietary fiber: 3.1g
  • potassium: 662mg
  • protein: 27.2g
  • saturated fat: 3.1g
  • sodium: 562mg
  • sugars: 6.1g
  • total fat: 6.7g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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