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Low-Carb Slow Cooker Chili


"This chili recipe can be used as either lunch or dinner on low-carb days served without cheese or bread."
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3 h 20 m servings 148 cals
Original recipe yields 7 servings (7 cups)

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  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Mix ground beef, tomato sauce, tomato paste, celery, diced tomatoes, onion, black beans, hot pepper sauce, and chili powder together in a slow cooker crock.
  3. Cook on High, stirring frequently, for 1 hour. Reduce heat to Low and continue cooking, stirring occasionally, for 2 hours.

Nutrition Facts

Per Serving: 148 calories; 4.4 g fat; 18.4 g carbohydrates; 10.7 g protein; 21 mg cholesterol; 862 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I'm so sorry, but this recipe just wasn't for us. It was too heavy on the tomato paste taste. And with only 1/2 tsp. chili powder, it just didn't have enough chili flavor. I added more seasoning...

I made this with a few modifications. I used 2 TBSP of chili powder (not 1/2 tsp); I used 2 cans (14.5 oz) diced tomatoes, I DID NOT use tomato sauce OR tomato paste. We liked it with theses cha...

much more chile powder and added cumin. i used salsa instead of tabasco, but next time I will add franks and see. I really don't believe it's low carb so I took out tomato paste & sauce and just...

can use green beans for the black beans. Way to much tomato paste.