Low-Carb Chili and Cornbread
Recipe
Net Carbs:
<10 per serving
This is perfect for cold winter days. You can also use the leftovers to make chili cheese burritos.
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Low-Carb Chili and Cornbread Recipe
For Chili
1/2 onion chopped
3 lbs ground turkey or beef
2 spoonfuls minced garlic
We recommend Spice World Fat Free Minced Garlic
15 oz can diced tomatoes
3 ten oz cans Rotel
We recommend RO-TEL Mild Diced Tomatoes and Green Chilies
6 oz can tomato paste
We recommend CONTADINA Tomato Paste
2 tablespoons Worcestershire
¼ cup chili powder
We recommend McCormick Chili Powder
2 tablespoons cumin
We recommend McCormick Ground Cumin
1 tablespoon oregano
We recommend McCormick Oregano Leaves
2 teaspoons salt
We recommend Morton Iodized Table Salt
1 teaspoon pepper
We recommend McCormick Pure Ground Black Pepper
Recreate your favorite chili!
Brown the chopped onion, garlic, and ground meat together. Add this with all other ingredients to crockpot / stockpot and cook on high heat for 4 hours.
For Cornbread
1-1/2 cups almond flour
1 teaspoon baking powder
We recommend Argo Baking Powder
4 eggs
4 tablespoons melted KerryGold butter
1 additional tablespoon melted butter to grease the pan.
Mix, knead and bake!
Combine almond flour, sweetener and baking powder in a bowl. Combine melted butter and eggs in a smaller bowl. Beat and mix well. Add butter and egg mixture to dry ingredients and stir. Bake in greased pie pan at 350 degrees for 20-25 minutes.
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