Low-Carb "Bean-Free" Chili

Who doesn’t love a solid bowl of chili on a cold, winter day? Who doesn’t eat beans? I am not one to recommend beans due to their high level of anti-nutrients called lectins. All plant food have anti-nutrients, some more than others. Legumes (beans, peanuts, soybeans), and whole grains can interfere with the absorption of calcium, iron, phosphorus, and zinc. Cooking them absolutely reduces the lectin load some, but I, for one, work too hard on my daily nutrition to consume foods high in lectins. Besides, my chili recipe is full of flavor and texture - you will not miss those beans or the gas!

Serves 4-6

 
 

Ingredients

  • 1 onion (optional)

  • 2 T. chili powder

  • 1 T. ground cumin

  • 2 2 t. dried oregano

  • 1-2 t. dried red pepper flakes

  • 2 lbs. ground beef

  • 2 c. crushed tomatoes

  • 2 c. beef bone broth

  • 1/4 c. tomato paste

  • 2 slices sugar-free bacon, cut into ½” slices

  • 2 T.  granular stevia, monk fruit, erythritol

  • 2 t. ground allspice

Directions

Stovetop Directions:

  • Heat a large pot over medium heat.

  • Add bacon and cook down until fat is rendered down.

  • Add onions and cook until translucent (optional step).

  • Add in beef and seasonings and brown.

  • Add in the remaining ingredients, bring to a boil, then simmer for 2 hours.

  • During those 2 hours, cover the chili when you see it start to thicken.

  • Double the recipe and freeze for later use.

     

    Crockpot Directions:

  • Place all ingredients in the pot, mix well.

  • Set on low for 8 hours.

Serving suggestions:

  • In a bowl with nothing, hot sauce of choice, shredded cheese of choice.

  • Over shirataki noodle, kelp noodle, hearts of palm pasta.

  • Over scramble eggs.

  • Do you love comfort food? Check out my other easy-to-make hearty recipes.

ProteinsKristin Smithgluten free, keto, low carb, grain-free, paleo, carnivore