Low Carb Chili

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Stew was constantly one of my most loved dishes so I needed to figure out how to fuse into my low carb life. Subsequent to upsetting a couple of formulas I had I at last could get the ideal low carb to tasty proportion.

When I previously begun testing bean stew formulas I was dubious I'd almost certainly keep the equivalent delicious flavors I knew and cherished. In any case, kid did it end up being rich and scrumptious. It took my breath away!

All things considered, the fundamental punch originates from the flavoring that it's name gets from – bean stew powder. At the point when added to the ground meat, onions, tomatoes, chime pepper, and celery, your in stew paradise.  Overly simple to make and brimming with the great stew season you know and love.

  • 1.25 lb ground beef
  • 8 oz tomato paste
  • 1 1/2 tomatoes chopped
  • 1 red bell pepper chopped
  • 2/4 cup onion chopped
  • 2 celery sticks chopped
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons salt
  • 3/4 cup water add more if needed

  1. Brown meat in fry pan. Once almost finished, drain off fat and sprinkle 1/2 teaspoon salt over meat.
  2. Add onions and peppers to pan and continue to cook for 1-2 minutes.
  3. Combine cooked meat, onions, peppers, tomatoes, celery, water, and tomato paste in large pot.
  4. Stir spices into pot. Bring to boil, then reduce heat to low-medium and let simmer for 1-2 hours, stirring every 30 minutes or so.

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