Happy Chili Halloween

Low-Carb Chili Topped With Fat-Free Greek Yogurt

Sunday was a hang out around the house and watch football kind of day, which means it was also a perfect day for chili. The husband wanted something a little spicy; I needed something that wasn't loaded with carbs. We compromised with a low-carb chili recipe I came up with using whatever I could find in the fridge and pantry. The recipe didn't require a lot of ingredients, but it fit the bill. And best of all? We had leftovers we could enjoy tonight while waiting for trick-or-treaters. So far, we've seen one hippie.



Low-Carb Chili

1.25 lbs. lean ground beef (The husband and I buy 90/10 meat especially for chili - it's not as ground as much as regular ground beef and adds a nice texture to the chili.)
3 tablespoons chili powder
1/2 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon red pepper flakes
about 1/8 teaspoon each: salt, garlic-pepper blend and cumin
1 can fire-roasted tomatoes
1/2 cup water

Brown the meat and stir in the chili powder. Stir in the chopped pepper and onion, and cook for about 5 minutes. 

Add in the rest of the spices, tomatoes and water. Bring the mixture to a boil. Cover and simmer the chili until it thickens and all of the flavors have had time to blend. Stir regularly. We let our dinner simmer for almost two hours and thought it was perfect.

Serve with fat-free Greek yogurt, cheese, cornbread - whatever floats your boat.


Enjoy!

Serves 4
275 calories, 14 g fat, 8 g carbs, 2 g fiber, 30 g protein