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 16 Cups
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, drained and rinsed
- 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. If you choose - drain and discard any excess grease I keep the fat.
- 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.
- Stir in the meat, 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, fresh cilantro, fresh or pickled jalapenos, avocado, or chopped green or yellow onion.
Notes
Preservation: Freezes beautifully and can be home-canned for easy and quick shelf-stable meal options.
Nutrition
Serving: 1cup | Calories: 210kcal | Carbohydrates: 13g | Protein: 13g | Fat: 12g | Fiber: 5g | Net Carbohydrates: 7g
