My Favorite Slow Carb Chili Recipe

Chili is often a staple for those of us on a Slow Carb Diet.  It’s family-friendly, party-friendly, super-easy, and by making a batch or two early in the week and portioning it out for lunches, you have your weekly meals planned.

While chili is a familiar food, everyone seems to have their own recipe.  Here’s mine – a bit more ingredients than most use, but I think it gives the chili a bit more depth than most chilis.

If you’re concerned about the cocoa powder, leave it out, but if you use pure baking cocoa with no added sugars or fillers, you’re actually getting yourself a mighty dose of antioxidants that shouldn’t cause your blood sugar to spike.

Slow Carb Chili

Serves 4

Ingredients

  • 1 Tbs olive oil or macadamia nut oil
  • 1 lb of lean ground beef or turkey
  • 1-2 can of beans, rinsed – OR LEAVE OUT COMPLETELY FOR FEWER CARBS
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 t ground cumin
  • 1 t paprika
  • 1 t cocoa
  • ½ t dried chilli flakes
  • Cayenne pepper to taste (I use about ½ t)
  • 1 t dried oregano
  • 1 t onion powder
  • 1 t garlic powder
  • 1 bay leaf
  • 1 can diced tomatoes
  • 1 small can tomato paste
  • 1 c water or beef stock
  • Sea salt to taste
  • Fresh ground pepper to taste

Directions

  1. Heat the oil in a large pot over medium heat.   Add onion and cook until translucent.  Add garlic and cook another minute until fragrant.
  2. Add the dry spices and cook another minute until you can smell the spices.
  3. Add the beef and cook just until it’s cooked through.  Add tomatoes.  Cook for about 5 minutes, stirring regularly.
  4. Add tomato paste, beans, water or stock and the bay leaf and some fresh ground pepper and bring to boil. Once chilli begins to boil, turn down the heat and simmer for about 20-25 minutes, stirring occasionally.
  5. Serve or portion out for lunch servings during the week.

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About Jason

Working on my own fitness, I love sharing with you what I find. You might recognize me from Finding My Fitness.

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17 Responses to My Favorite Slow Carb Chili Recipe

  1. Jeremy Blake March 9, 2011 at 6:44 am #

    Just made this. Excited to try it out.

  2. chet April 29, 2011 at 11:17 am #

    made it yesterday – ate it yesterday (and finished it today). excellent flavor – but seemed a little mushy to me…maybe cooked beans too long? Hard to imagine but don’t know what else to think. will def make again.

  3. Adam June 19, 2012 at 8:17 pm #

    Such a great recipe. I added some capsicum, celery and carrot. Not traditional but tasted great. Love all your recipes. Keep up the great work.

    • Laura June 19, 2012 at 10:34 pm #

      Thanks Adam!

  4. Becky March 6, 2014 at 7:57 am #

    wondering what brands of tomato paste and sauce are used for the least amount of carbs??

    • Jason March 6, 2014 at 9:01 am #

      Good question, Becky. I can’t really give you a brand name because I don’t pay attention to that.

      Don’t focus on the amount of carbs, focus on the quality. If the carbs from your tomato paste are coming from tomatoes, that’s great. But if the ingredients say there’s extra sugar in it, find a different brand. The ingredient list is much more valuable for these types of things than the nutritional chart on the package.

      -j

  5. Tim Cruz June 25, 2014 at 11:17 pm #

    Surprised my wife by making dinner. This was so easy and delicious I have a feeling it’ll be in our weekly rotation. Thanks for the recipe!

    • Jason June 26, 2014 at 6:10 am #

      Well played, sir. 😉

  6. Leann September 26, 2015 at 6:13 pm #

    Sounds delish. How many carbs per serving?

    • Jason September 30, 2015 at 11:07 am #

      Hey Leann,

      I’m not sure! I have never checked the macros of the recipes because in the book Tim Ferriss says we don’t need to pay attention to that stuff when we’re eating properly. One day I may, because I’m not certain that you can really eat as many beans as you want, but the idea is that it’s probably hard to eat enough beans to really make that much of an issue.

      -j

  7. Jo N. September 28, 2015 at 10:46 pm #

    Give black soy beans a try! They are much lower in carbs the other beans. They are a bit pricey canned but you can save by buying the dried ones online.

  8. Kristyc3 October 2, 2015 at 12:43 pm #

    Made this today. Followed recipe except used half sausage and half hamburger. Super yummy!

  9. lindsey January 20, 2016 at 6:55 am #

    Made without tomato paste, stock (used water), or a bay leaf… but added a can of diced chillis. Came out AMAZING!

    • Jason January 26, 2016 at 6:52 am #

      Glad you liked it, Lindsey! 🙂

  10. MIck March 13, 2016 at 1:55 pm #

    Hi i have a question. You mentioned leaving out the beans to avoid carbs, however Tim Ferriss states that beans are essential in Slow carb meals.

    What is your thinking here? I’m confused.

    • Jason March 29, 2016 at 9:44 am #

      Beans aren’t essential to the meal, they’re useful for upping calories. The idea is not to eat too few calories, and as legumes generally digest slower they don’t affect your blood sugar as much as other dense carbohydrates, and they have a lot of fiber. You can also up calories by adding fats rather than legumes, and some folks have experienced quicker fat loss when keeping carbohydrate (net) intake below certain levels.

      -jason

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