Low-Carb Black Bean Chili
Chili is the best fall and winter dish. So warm and hearty! It can definitely blow your carb budget if you're not careful though. This low-carb black bean chili is a less carby version of the original.
Servings 18 Servings
Calories 210kcal
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large onion chopped, divided
- 3 cloves garlic minced
- 30 oz. black beans 2 cans
- 28 oz. diced tomatoes 2 small cans or 1 large
- 14 oz. beef broth 1 can
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 tablespoon salt
- 1 ½ teaspoons ground black pepper
Instructions
- Cook ground beef in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Meanwhile, heat the olive oil in a large pot over medium heat. Stir in ¾ of the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes and add to crock pot. Stir in the drained meat along with the black beans, diced tomatoes, and beef broth. Season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
- Bring to a simmer over high heat, then reduce to low heat. Simmer at least 2 hours, stirring occasionally. The longer you let it go, the better it tastes. The black beans hold up nicely.
- Optional: Top chili with whatever you prefer - cheese, sour cream, crumbled bacon, or chopped green onion.
Notes
Preservation: Freezes beautifully and can be home-canned for easy and quick shelf-stable meal options.
Nutrition
Calories: 210kcal | Carbohydrates: 13g | Protein: 13g | Fat: 12g | Fiber: 5g | Net Carbohydrates: 7g