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Low-Carb Gluten-Free Salsa Chili
Low-Carb, Gluten-Free
PrintLow-Carb Gluten-Free Salsa Chili Recipe
A quick & easy Low-Carb Gluten-Free Salsa Chili recipe with grass-fed beef & low-carb salsa.
- Yield: 4 1x
- Category: Low-Carb, Gluten-Free
Ingredients
Units
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- 1 teaspoon cooking fat
- 1 pound grass-fed ground beef
- 1/2 to 1 cube Dorot frozen chilies or 1/2 to 1 teaspoon chili powder
- 1/2 cup frozen, chopped onion
- 1 cup prepared salsa, hot, medium, or mild
- 1 cup canned tomatoes (see Notes)
- 1/4 cup water
- Salt and pepper to taste
Instructions
- Heat oil in skillet and add ground beef.
- Cook over medium-high heat, breaking up with a spatula, until it starts to brown.
- Drain excess fat from pan.
- Add onions and chili powder and cook for another 4 or 5 minutes.
- Stir in salsa, tomatoes, and water.
- Reduce heat to low and simmer for 15-20 minutes.
- Add salt and pepper to taste.
- Serve hot, topped with sour cream, sliced green onions, and shredded cheese, if desired.
Notes
*Look for tomatoes in glass jars or BPA-free containers. Most brands of canned tomatoes and tomato sauce contain added sugar. (The average given by the USDA database is 9 grams of carbohydrate and 2 grams of fiber for a net of 7 grams in ½ cup.) Read the labels and choose one that comes out to 3 or fewer net carbs per ½ cup. Pomì tomatoes are imported from Italy; they list just tomatoes and salt as ingredients and have a net carb count of one gram per ½ cup.
Nutrition
- Serving Size: 1 bowl
- Calories: 268
- Sugar: 0g
- Fat: 15.8g
- Trans Fat: 0g
- Carbohydrates: 8.6g (Net Carbs 6.4g)
- Fiber: 2.2g
- Protein: 23.6g
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Recipe from Judy’s CarbSmart article Confessions of a Spontaneous Low-Carb Cook.
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