Tim's Low-Carb Chili (Pressure Cooker or Slow Cooker)
- Preparing Time: 20 minutes
- Total Time: 2 hours
- Served Person: 10
- 1/2 teaspoon ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 tablespoon dried minced onion
- seasoning mix
- 8 teaspoons chili powder
- 2 pounds ground chuck browned and drained
- 1 each onion medium, chopped
- 1 each poblano pepper /or green chilie seeded and chopped/7 ounce can
- 2 cans stewed tomatoes 15 oz cans, with juice
- 1 can whole tomatoes large 28 oz can with juice or two 14 oz- smashed
- 1 can diced tomatoes 15 oz, with juice
- 2 cans black soybeans 15 oz cans, eden or other brand
- 7 tablespoons tim's chili seasoning mix- low carb see below
- low carb thickener- optional xanthum gum, etc
- 1/2 to 1 tablespoon red pepper- ground
- 1 tablespoon dried minced garlic or add 1/2 tablesppon garlic powder
- 3 teaspoons erythritol (swerve) or other sugar replacement
- 3 teaspoons kosher salt i use no salt canned goods, might need more salt
- Carbohydrate 16.4105253025641 g
- Cholesterol 64.41011654 mg
- Fat 22.5713050231092 g
- Fiber 6.94150675909947 g
- Protein 64.188486373278 g
- Saturated Fat 7.20335231790971 g
- Serving Size 1 1 Serving (369g)
- Sodium 923.304835442577 mg
- Sugar 9.4690185434646 g
- Trans Fat 15.0404308175612 g
- Calories 361 calories
Tim's Low-Carb Chili: A Kitchen Adventure
As a busy mom, time is always at a premium. Finding quick, healthy, and delicious meals is an ongoing quest, and that's why I'm so excited to share my twist on a classic comfort food: chili! This low-carb version satisfies that craving without the carb overload. The secret? Clever substitutions and a pressure cooker (or slow cooker, for those relaxed evenings).
My original chili recipe was a family favorite, but I've always been on the lookout for ways to make our meals a little healthier, a little lighter. So, I embarked on a culinary adventure to create a chili that was still hearty and flavorful, but kinder to my waistline. And let me tell you, the results were fantastic! This low-carb adaptation retained all the rich, savory deliciousness of the original, while significantly reducing the carbohydrate content. The key changes? Black soybeans instead of kidney beans, the elimination of flour for thickening, and the smart swap of erythritol (Swerve) for sugar in the spice mix. This keeps the carbohydrates mainly from the tomatoes, allowing for customization to further reduce carb intake if you prefer.
The beauty of this recipe lies in its versatility. I often make a double batch of the spice mix and store it in a mason jar for easy access. This saves time, and it also allows me to experiment with spice levels. A little extra red pepper adds some welcome heat, but you can easily adjust it to your liking. I always recommend using no-salt-added canned goods, and adjusting your salt level at the end to your preference. The other great advantage is it works perfectly in either a pressure cooker or slow cooker. On busy weekdays, the Instant Pot saves me precious time. The pressure cooking method delivers a perfectly cooked chili in under an hour and a half. But on lazy weekends, nothing beats the hands-off simplicity of the slow cooker, allowing the flavors to meld beautifully over several hours.
The texture of the chili is something else entirely. The black soybeans add a delightful creaminess, and the perfectly balanced spice mix gives it that signature deep, rich taste that keeps you coming back for more. This recipe isn’t just a meal; it's a celebration of flavors, a testament to the fact that healthy eating doesn't have to be boring. It’s quick, it’s tasty, and it’s perfect for a weeknight dinner or a cozy weekend gathering.
The best part? It's so incredibly adaptable. Feel free to add other vegetables like bell peppers or corn (though this will impact the carb count). Love mushrooms? Throw them in! Want a richer, meatier chili? Add some chorizo or ground turkey. The possibilities are endless! Each time I make it, it turns out slightly different and it always delicious.
So, grab your ingredients, fire up your pressure cooker or slow cooker, and get ready for a chili experience like no other. This isn't just a recipe; it’s a delicious journey. And who knows, maybe it’ll become a new family favorite in your home, too.
Step-by-step
- Mix the chili seasoning (if not already made). I double the batch and store it in a mason jar.
- If you prefer more heat, use a full tablespoon of red pepper or more.
- I use no-salt-added ingredients, so seasoning adjustments might be necessary.
- Instant Pot:
- To prevent burning, brown the ground chuck and drain the fat. Add chopped onion and poblano pepper (or canned diced green chilies with the tomatoes).
- Add 1 cup of water and the tomato juice to the pressure cooker. Scrape browned bits from the pot if you browned the beef in it.
- Add the cooked meat mixture.
- In a bowl, stir the spice mixture into at least 2 cans of tomatoes. Pour the spiced tomatoes over the meat, adding any remaining tomatoes. Pour in the black soybeans and green chilies (if used).
- DO NOT MIX. Keep liquids and meat at the bottom.
- Pressure cook for 35 minutes. Let the pressure release naturally for 15 minutes, then release the rest.
- Adjust seasoning as needed.
- Slow Cooker:
- Brown the ground chuck and drain the fat. Add chopped onion and poblano pepper (or canned diced green chilies with the tomatoes). Once browned and softened, transfer to a 5- or 6-quart slow cooker.
- Add all tomatoes (I squeeze/smash whole tomatoes), their juice, and black soybeans.
- Stir in 7 rounded tablespoons of Tim's Chili Seasoning Mix - Low Carb.
- Cook on low for 7-8 hours. Adjust seasoning as needed towards the end.
