One of my new favorite Slow cooker recipes. Helps a ton for easy meal prep! Perfect for people following the keto diet, or rest days if you’re carb cycling. The Quinoa High Carb version is packed with nutrition & works great as pre-workout meals for gym days. Hope this helps add to your cooking repertoire. Happy Healthy Eating for all!
For more Instant pot recipes, check out:
Spaghetti
BBQ Pulled Chicken
Tikka Masala
MEAL MACROS V1) Slow Cooker Chili – High Carb Quinoa
585 Calories, 50 Protein, 32 Net Carb, 23 Fats
MEAL MACROS V2) Slow Cooker Chili – Low Carb Mushroom
352 Calories, 39 Protein, 9 Net Carbs, 17Fats
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Chili Spice Mix
4tbsp Chili Powder
1 tbsp Oregano
1 tbsp Monkfruit
2 tsp Cumin
1 tsp Smoked Paprika
1 tsp Salt
3 tsp Garlic Powder
1 tsp Basil
1/2 tsp Black Pepper
Mix ingredients together and split into 2 servings to use for the 2 instant pot recipes.
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Low Carb Slow Cooker Chili w/mushrooms
MACROS, per serving (makes 3 servings)
352 Calories, 39 Protein, 9 Net Carbs, 17 Fats
Ingredients:
1lb Ground Beef. 93% lean
2 cups Baby Bella Mushrooms, diced
1tbsp Duck Fat
1 Bell Pepper
2 Stalks Celery
1/2 yellow onion
3/4 cup chicken broth
13oz Sugar Free Tomato Sauce (I use Lucini)
3 tbsp Chobani Non-Fat Greek Yogurt
1.5oz Cheddar Cheese
Instructions:
1) Wash and cut the bell pepper and 2 stalks of celery. Transfer onto a plate
2) Cut 1/2 onion and transfer to a separate plate
3) Measure 3/4 cup chicken broth and set is aside
4) Wash and cut 2 cups of baby bella mushrooms. Transfer them onto a plate
5) Place a pan on medium high heat and add 1 tbsp Duck Fat. Once heated, add onions. Cook for 3-5minutes, until slightly browned
6) Pour the chopped bell pepper, celery and mushrooms into the pan with onion and cook for5 -7min. When done cooking, remove vegetables from the pan and put into separate bowl
7) Add 1lb ground beef into the pan, break the meat apart into pieces and brown for 2-4min
8) Once meat is cooked, ingredients are ready to go into the instant pot. Pour the meat, sauteed veggies, 13oz Sugar Free Tomato Sauce and the 3/4 cup chicken broth followed by the 1 serving of the chili spice mix into the crockpot. Stir all ingredients together
9) Set the instant pot to slow cooker on high for 2.5 hrs and let it cook!
10) While waiting the 2.5hrs, wash and slice one green onion for garnish
2.5hrs later….
11) Plate 1/3 of Chili, sprinkle .5oz of cheddar cheese, put 1 tbsp of Chobani on top and sprinkle 1/2 of the sliced green onion on top. But wait….don’t forget the Tortilla Chip! Add a tortilla chip on top and you’re ready to enjoy this delicious and hearty low carb chili!
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High Carb Slow Cooker Chili w/Quinoa
MACROS, per serving (makes 3 servings)
585 Calories, 50 Protein, 32 Net Carb, 23 Fats
Ingredients:
1lb Ground Beef. 93% lean
1/2 cup Quinoa
1 cup Black Beans
1tbsp Duck Fat
1 Bell Pepper
2 Stalks Celery
1/2 yellow onion
3/4 cup Chicken Broth
13oz Sugar Free Tomato Sauce (I use Lucini)
3 tbsp Chobani Non-Fat Greek Yogurt
1.5oz Cheddar Cheese
Instructions:
1) Wash and cut the bell pepper and 2 stalks of celery. Transfer onto a plate
2) Cut 1/2 onion and transfer to a separate plate
3) Then we measure out our other ingredients: 1 cup black beans, 3/4 cup chicken broth and 1/2 cup quinoa that we will pour into a strainer to wash later
4) Place a pan on medium high heat and add 1 tbsp Duck Fat. Once heated, add onions. Cook for 3-5minutes, until slightly browned
5) Pour the chopped bell pepper and celery into the pan with onion and cook for 5-7min. When done cooking, remove vegetables from the pan and put into separate bowl
6) Add 1lb ground beef into the pan, break the meat apart into pieces and brown for 2-4min
7) Once meat is cooked, ingredients are ready to go into the instant pot. Pour the meat, sauteed veggies, 1 cup black beans and 13oz Sugar Free Tomato Sauce into the pot
8) Wash 1/2 cup of quinoa that you prepared earlier and pour into the instant pot as well
9) Add 3/4 cup chicken broth followed by 1 serving of the chili spice mix into the instant pot. Stir all ingredients together
10) Set the instant pot to slow cooker on high for 2.5 hrs and let it cook!
11) While waiting the 2.5hrs, wash and slice one green onion for garnish
2.5hrs later….
12) Plate 1/3 of Chili, sprinkle .5oz of cheddar cheese, put 1 tbsp of Chobani on top and sprinkle 1/2 of the sliced green onion on top. Once again…don’t forget the Tortilla Chip! Add a tortilla chip on top and you’re ready to enjoy this delicious and hearty instapot chili!