Low-Carb Chili Con Carne

What are we eating tonight? Low carb chili con carne! This classic dish from the Tex-Mex kitchen had been on my 'to-cook' list for a while. Today I finally got into the kitchen and made a tasty low-carb alternative. Chili con carne is often made in the Netherlands with meat, chili peppers, tomatoes and beans.

You can make our chili con carne without beans. As a result, a serving contains only 7.3 g of carbohydrates, no less than 75% less carbohydrates than traditional chili con carne. Now you're probably thinking: chili con carne without beans, that's not tasty, is it? The opposite is true.

Due to the long simmering, this chili has a nice spicy taste and soft structure. The difference with traditional chili con carne is almost impossible to taste!

Preparation tips: This is a basic recipe for low carb chili con carne. You can supplement this recipe with extra vegetables, such as green beans and red bell pepper. It is also possible to make low-carb chili con carne with beans.

You make this variant by adding edamame beans to the chili. These small soybeans contain only 1.4 grams of carbohydrates per 100 grams. Serving Tips: You can serve the chili con carne with a little sour cream, grated cheddar and a portion of cauliflower rice.

The chili can be stored in the refrigerator for up to 2 days after preparation.

I hope you like it! Check out our other low-carb dinner recipes for more inspiration.

Ingredients

500 gr (lean) minced beef

1 onion

1 green pepper

splash of olive oil

1 jalapeño pepper

1 clove garlic, crushed

2 tbsp tomato puree

1 beef stock cube

450ml water

400 g canned diced tomatoes

1–2 tsp chili powder or to taste 1

tsp cumin powder

Optional: grated cheddar and sour cream

Preparation method

On a large cutting board, cut the onion, green pepper into small pieces. Heat the olive oil in a large stockpot or frying pan. Add the minced meat, sliced ​​onion and bell pepper to the pan and cook, stirring, for 5 minutes. Then drain the excess fat from the pan.

Then cut the jalapeño into small pieces and remove the seeds. Add the jalapeño, crushed garlic, diced tomatoes, tomato paste, stock cube, water and herbs to the pan.

Bring this to the boil and let it simmer for about 30 minutes over a low heat, until the sauce has thickened. Divide the low-carb chili among 4 bowls and serve with a handful of grated cheddar cheese and sour cream, if desired. Enjoy your meal!

I hope you like it! Check out our other low-carb dinner recipes for more inspiration.

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