|Low-Carb Chili Topped With Fat-Free Greek Yogurt|
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.
275 calories, 14 g fat, 8 g carbs, 2 g fiber, 30 g protein