Low Carb Beef and Mushroom Chili
You’ll never miss the beans in this chunky low carb beef and mushrooms chili thanks to a flavor-packed and satisfying combination of fresh vegetables and Portobello mushrooms. To top it off, a nice blend of herbs and spices pulls it all together into a delicious and filling meal.
Ingredients
- 2 T. extra virgin olive oil
- 1 medium yellow onion diced
- 2 large carrots diced
- 2 medium celery stalks diced
- 2 medium red bell peppers diced
- 1 lb. Portobello mushrooms chopped
- 1 medium jalapeno pepper minced
- 1½ lbs. ground beef
- 2-3 garlic cloves minced
- Sea salt and black pepper to taste
- 2 t. dried oregano
- 1 T. ground cumin
- 2 t. chili powder
- 1 t. cayenne pepper
- 2 T. tomato paste
- 1 24- oz. can crushed tomatoes undrained
- 1 c. beef or chicken broth, preferably organic
- Optional toppings!
- Pickled jalapeno peppers and red onion
- Avocado
- Fresh cilantro leaves chopped
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add in the onion, carrots, celery, bell peppers, mushrooms, and jalapeno pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, approximately 5-7 minutes.
- Add in the ground beef and garlic and generously season with salt and black pepper, to taste. Cook, breaking up the meat with a wooden spoon, until the beef is browned, around 5-6 minutes.
- Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Stir everything together and cook for another minute or two, or until the spices become fragrant.
- Add the crushed tomatoes and the broth and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.
- Remove from heat and adjust seasonings, if necessary. Top with pickled jalapeno pepper and red onion or diced avocado and cilantro, if desired, and serve immediately. Enjoy!
Notes
NET CARBS 10 G PER SERVING