Indulge in a bowl of savory, slow-cooked goodness with our Low-Carb Chili Con Carne! In this recipe, we’ve transformed the traditional chili by replacing high-carb beans with delicious, low-carb soybeans. Each serving contains just 7.5g of carbs, making it a perfect choice for those following a low-carb lifestyle.
Join Alexander from Low-Carb Me’n’u as he takes you on a culinary journey, sharing tips and techniques to create a chili that’s bursting with flavor. Learn the art of chopping bell peppers, onions, and bird’s eye chilies, and discover the secrets to achieving that perfect caramelized crust on the minced beef.
But that’s not all! Alexander also shares the versatility of this recipe, showing you how to prepare it in a slow cooker for convenience and meal prepping. It’s the ultimate comfort food, made low-carb and perfect for any occasion.
So, get ready to dive into a bowl of chili con carne that’s not only delicious but also fits your low-carb lifestyle. Join us in this mouthwatering adventure and let your taste buds dance with delight!
Don’t forget to like, subscribe, and check out our other recipes for more low-carb culinary inspirations. Stay tuned for flavorful delights that won’t compromise your carb goals. Let’s cook, stay low-carb, and enjoy the incredible flavors without guilt!
Chapters
00:00 – Intro
01:02 – Ingredients
02:08 – Preparations
04:19 – Sautéing vegetables & spices
05:22 – Meat & sauce
07:02 – Soybeans
07:35 – Serving
08:17 – Nutritional info
Ingredients (6 servings)
1kg (2.2 lbs) Minced Beef
120g (4.2 oz) Green Bell Pepper
180g (6.3 oz) Onion
2 Bird’s Eye Chilies
400g (14.1 oz) Chopped Tomatoes
300g (10.6 oz) Soybeans
2 tbsp Oil
15g (0.5 oz) Dark Chocolate (low in sugar or sweetened with polyols)
1 cube of Beef Stock
1/4 tsp Garlic Powder
1 tsp Cumin Powder
1 tsp Sea Salt
1 tsp Freshly Ground Pepper
300ml (10.1 fl oz) Water
Nutrients per serving
7.5g Carbs
40g Protein
35g Fat
580 kcal
Recipe
STEP 1: Gather all the ingredients for our chili con carne extravaganza.
STEP 2: Prepare the bell pepper by cutting off the top and bottom, then make lengthwise cuts, unfold the pepper, remove the seeds, and dice it into thin strips.
STEP 3: Cut the onion in half, peel it, and make vertical incisions before cutting across to dice it into small cubes.
STEP 4: Prepare the bird’s eye chilies by rolling them, slicing off the top, tapping out the seeds, and thinly slicing them.
STEP 5: Heat oil in a large pan over medium heat, then add the diced onion and cook for about five minutes until semi-translucent.
STEP 6: Add the bird’s eye chilies, cumin powder, and garlic powder to the pan, and cook for about two minutes to release their aromas.
STEP 7: Introduce the diced bell pepper to the pan and cook for about five more minutes, stirring occasionally to prevent burning.
STEP 8: Turn up the heat to high and add the minced beef to the pan. Break it up into bite-sized pieces and stir until it starts to brown.
STEP 9: Season the meat with sea salt, freshly ground pepper, and crumbled beef stock cube. Stir well to combine.
STEP 10: Add the chopped tomatoes, dark chocolate, and water to the pan. Bring the mixture to a simmer and stir regularly.
STEP 11: Finally, add the soybeans and lower the heat to a gentle simmer. Cover the pan with a lid and let it cook for a minimum of 2 hours, or longer if desired, allowing the flavors to meld together and intensify.
STEP 12: Serve your delicious chili con carne in a bowl or pair it with fried cauliflower rice. Don’t forget to add a dollop of sour cream for a fresh touch.