Best Low Carb Chili Recipes

SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)

Steps:

• In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
• Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
• Stir broccoli, add garlic and ginger and saute for another minute or two.
• Stir in chicken. Cover pan and allow to steam for two minutes.
• Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
• Stir and simmer until sauce reduces a bit and is not soupy.
• Serve with extra Chili Garlic sauce and soy sauce on the side.

LOW-CARB CHICKEN CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
• Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
• Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

NO-BEAN LOW-CARB CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain ground beef in a colander.
• Transfer meat mixture to a slow cooker; add tomatoes sauce, diced tomatoes, crushed tomatoes, jalapenos, Worcestershire, taco seasoning, cumin, garlic powder, onion powder, oregano, salt, and pepper and stir to combine. Cover and cook, adding water as needed to thin out chili, on Low for 8 hours.

CONEY ISLAND CHILI DOG PIE (LOW CARB)

Steps:

• Brown the ground beef and season with onion powder, chili powder, cumin salt and pepper.
• Stir in the mustard, hot sauce, tomato sauce and sliced hot dogs.
• Spread in a greased large pie plate; stir in half of the cheese.
• Beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese.
• Pour over the meat mixture and spread evenly. Bake at 350º 30-35 minutes.
• Let stand 10 minutes before cutting.

LOW-CARB SLOW COOKER CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomato sauce, tomato paste, celery, diced tomatoes, onion, black beans, hot pepper sauce, and chili powder together in a slow cooker crock.
• Cook on High, stirring frequently, for 1 hour. Reduce heat to Low and continue cooking, stirring occasionally, for 2 hours.

LOW CARB CHILI

Steps:

• Brown meat, drain off fat.
• Add remaining ingredients, bring to a boil, then simmer 3 hours.
• Approx.
• 7- 9 carbs per serving.

SMITTY'S LOW-CARB CHILI

Steps:

• Place cauliflower florets in a food processor; pulse into rice-sized pieces.
• Melt 1 teaspoon butter in a large pot over medium heat. Cook and stir cauliflower "rice" until soft, 3 to 5 minutes. Transfer to a bowl.
• Cook and stir ground beef in the same pot until browned, about 5 minutes. Transfer to a bowl. Cook and stir pork loin in the pot until juices run clear, about 5 minutes. Add to beef in the bowl.
• Melt remaining 1 teaspoon butter in the pot over medium heat. Add onion and green pepper; cook and stir until soft, about 5 minutes.
• Stir tomatoes, ground beef, pork loin, smoked sausage, and chili seasoning into the pot. Pour in enough beef stock to reach desired consistency. Bring chili to a boil; reduce heat to a simmer. Stir in cauliflower "rice."
• Season chili with hot sauce, salt, and pepper. Serve topped with Cheddar cheese.

LOW CARB CINCINNATI CHILI

Steps:

• In a 4qt-6qt soup pot or Dutch oven --
• Brown ground beef until fat and liquid are 90%-95% evaporated. Be careful not to carmelize. Remove from pot.
• Saute onion, green pepper, garlic until soft. Be careful not to carmelize.
• Add browned ground beef + liquid to sauted mixture, along with slice cremini mushrooms and cook 10 minutes to soften mushrooms.
• Stir in spices and Worcestershire sauce to coat, 3 minutes.
• Stir in tomato paste to coat, 5 minutes.
• Add water, mix well.
• Bring to boil, then simmer 1 hour uncovered over low-medium heat to reduce and condense.
• Cover, simmer 2 hours over low heat.
• Serve in bowls topped with cheese.

CREAM OF GREEN CHILI SOUP (LOW CARB)

Steps:

• 1. Put all the ingredients into a blender and blend until smooth. (You can use a stick blender right in the pan)
• 2. Heat until hot but not boiling.
• 3. As written the soup will be quite spicy. Add or remove some Chipotle to adjust the spiciness.
• 4. After adding the soup to the pot I add some shredded ham from a ham hock or some shredded smoked turkey. Delicious!

LOW CARB GREEN BEAN CHILI

Steps:

• 1. Chop green pepper, onion, and garlic. In olive oil in a skillet combine onion,green pepper and garlic till onion is translucent...do not burn the garlic. Mix together the ground turkey and fennal and add it to the skillet. Brown until the turkey is done
• 2. In a pan add the green beans, salsa, stewed tomatoes, red pepper, chili powder,and the cooked ground turkey mixture, simmer for about 15 minutes. Top with shredded cheddar.

LOW CARB CHILI SAUCE

Steps:

• Turn all ingredients, except the sweetener, into a heavy pot.
• Bring to a boil slowly, then simmer uncovered, stirring often, for one hour or until it is reduced to a consistency that you like. If it is too watery, your toast will get soggy.
• Let it cool.
• Add the sweetener. Adjust to your taste.
• Put into Tupperware or Zip-lock bowls.
• Will keep quite a while in the fridge.

LOW CARB CONEY ISLAND CHILI DOG

Steps:

• For the "rice", trim leaves and most of the tough stalks of the cauliflower, then coarsely chop into manageable pieces that will fit the feed tube of your food processor.
• Using the grating disk, process the cauliflower; put in a 2 1/2 quart casserole with a lid.
• Add 2-4 tablespoons of water, cover and microwave on HIGH 8-14 minutes.
• Stir every 4-5 minutes and check for doneness.
• When tender, but not mushy, add some butter; season with salt and pepper to taste.
• For the Coney Island Chili Dog, brown the ground beef; drain fat.
• Stir in tomato sauce, tomato paste, mustard, seasonings and water.
• Add hot dogs, if using.
• Cover and simmer 10-15 minutes.
• Mix chili into the "rice"; add stir in cheese.
• Bake, uncovered, at 350ºF about 20 minutes or microwave, covered, on MEDIUM about 10 minutes, until hot and bubbly.

LOW CARB ALBUQUERQUE TURKEY WHITE CHILI RECIPE - (4.2/5)

Steps:

• Place turkey into a soup pot or Dutch oven.Cover with broth and add comino seeds. Cover and simmer for 30 minutes. While that is cooking, dice the onion, peppers and zucchini. Heat oil in a large skillet. Saute the vegetables until onions are transparent. Remove from heat. When simmering time is up, use a potato masher to break turkey into crumbles. (if you started with frozen turkey, the very center may still be uncooked. Don't worry, it will finish cooking in the remaining simmering time.) Add the sauteed vegetables, chilies, lime juice, garlic, chili powder and salt. Simmer for 15 minutes more. Cut the cream cheese into cubes and add it to the soup pot. Let the soup stand, covered but without heat, for 5 minutes. Stir the melted cream cheese into the soup. Stir in the half and half. Adjust salt to taste. Serves 6 -- 263 calories 17 g fat 21 g protein 6.6 carbs

LOW CARB SPICY GREEN CHICKEN CHILI RECIPE - (4.6/5)

Steps:

• Place a medium soup pot on the stove, over medium heat. Add the olive oil. Add the onions and garlic to the pot. Season with a small amount of salt and pepper. Sweat veggies, until translucent. Lay chicken on top of onions, in the pot. Season with a little salt and pepper. Cover chicken with poblanos, jalepenos and tomatillos. Season with a little salt and pepper. Use a zester or the fine side of a cheese grater to zest the outside of the 2 limes (just remove the green part, not the white part). Place the grated lime skin (zest) into the pot. Juice the limes, removing the seeds, and add the juice to the pot. Cover the pot, lower the heat to "simmer" and allow the contents of the pot mingle, settle and simmer away for 30 minutes. While this mixture simmers, in a small dry bowl, mix together the cumin, coriander, guar and xanthan gums. Add a small amount of salt and pepper. Blend all ingredients evenly (if you use the guar and xanthan gums, these will thicken the chili and give it a "heartier" feel. Mixing them into the spices will help them more evenly distribute in the chili, without causing any clumping). When the 30 minutes have passed, remove the lid and stir all the contents of the pot, making sure to turn the breasts over. Evenly dust the top of the pot with the spice blend, then mix it into the chili mixture. Place the lid back onto the pot and allow to simmer for a further 30 minutes, checking the pot from time to time, to make sure it doesn't burn. If the mixture becomes too thick, you can add a little water or chicken stock to adjust the consistency. After 60 total minutes, use two forks to break the chicken breasts into large chunks, within the pot. Stir in the chopped cilantro and make any final seasoning adjustments you may see fit. Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 398.07 20.42g 38.2g 16.27g 5.55g 0g 10.72g

KETO WHITE CHICKEN CHILI - CROCKPOT OR STOVE TOP • LOW CARB WITH JENNIFER

Steps:

• HowToSection Crockpot White Chicken Chili Array
• HowToSection Stovetop White Chicken Chili Array

LOW CARB KNIFE AND FORK CHILI TURKEY BURGERS RECIPE - (4/5)

Steps:

• 1 Spray a large sauté pan with cooking oil and set aside. (I use an indoor nonstick electric pancake griddle and make them all at once! And make them "slider" size for fun--the sliders are easy to make on the griddle too!) 2 Place all of the ingredients, except the extra fixings, into a bowl and mix well with your hands. (You may want to wear plastic gloves, since the chili powder may turn your hands red.) 3 Form the meat mixture into 10 patties. 4 Cook the turkey burgers in the sauté pan over medium-high heat for 6 to 7 minutes on each side, until completely cooked throughout. (Poultry MUST be fully cooked. No medium-rare for these patties!) 5 Serve as a meal with the traditional burger toppings or use your own low carb favorites! HELPFUL HINTS These can also be grilled; just make sure that the grill is preheated well and that you do not try to flip the burgers until they are well-marked or they stick to the grates. Calories:220|Fat:12.5g| Protein:26g| Fiber:0g|Net Carbs:1.5g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

LOW CARB CHILI

Steps:

• In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
• Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
• Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
• Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

WICK FOWLER'S 2 ALARM CHILI COPYKAT - LOW CARB & GLUTEN FREE

Steps:

• Crumble meat into a heavy skillet or Dutch oven. Add onion, and half of the spices, except cayenne. Sauté over medium high until meat is mostly browned and onion is tender -about 10 minutes.
• Add tomato sauce and water and second half of spices. Add 1/4 teaspoon of cayenne pepper. Bring chili to boil and reduce to simmer. Cover and cook for 30 minutes to 1 hour or until meat is tender and flavors have developed. If necessary, add a bit of hot water if the chili cooks down too much and exposes the meat to air. You want the meat to be barely covered with water. You may add more cayenne in 1/4 teaspoon increments until you reach the heat level that suits you best.
• (Optional thickening step: If you need to thicken the chili, add your choice of thickening gums, or corn bran. Oat fiber also works if you can eat oat fiber, as does glucomannan. We like the flavor and texture of this so much as it is, we don't usually bother with thickening it.)

LOW-CARB CHILI ( YOU NEVER KNOW THE DIFFERENCE)

Steps:

• In large pot add olive oil.
• Add onion and bell pepper.
• Sauté for about 2 minutes until onions are translucent.
• Add garlic salt and black pepper.
• Put all meat in pan and sauté until fully cooked.
• Drain 3/4 of oil from pan (leave some in for flavor).
• Add both cans of tomatoes with chilies; mix.
• Add chili powder; mix.
• Add cayenne pepper.
• Add Splenda; mix well.
• Let simmer on low heat for at least an hour. The longer it cooks, the better it will taste!