Print

Easy Diabetic Chili Recipe

keto chili for diabetics

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This low carb chili recipe is ideal for diabetics and low-carb eaters. It boasts ground beef, tomatoes, kidney beans, garlic, and more, and is served in a crispy tortilla shell for maximum visual appeal.

Ingredients

Scale
  • 1 lb (450g) ground beef
  • 1 chopped yellow onion
  • 1 or 2 minced garlic cloves
  • 1 tablespoon olive oil
  • 14 oz (400g) tomatoes in juice
  • 1/2 teaspoon cumin
  • Chili powder and/or hot sauce, to taste
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • Splash of Worcestershire sauce (optional)
  • 1/4 teaspoon unsweetened cocoa powder (optional)

For the Tortilla Shells

For the Salad

  • Small bag of mixed salad leaves
  • 8 halved cherry tomatoes
  • 1 sliced avocado
  • Lime juice, to taste
  • Extra-virgin olive oil, to taste

To Serve (All Optional)

  • Grated cheese
  • Sour cream
  • Hot sauce
  • Fresh herbs, to garnish (I used basil but cilantro would work too)

Instructions

  1. First heat the olive oil in a pan.
  2. Add the beef, onion and garlic.
  3. Saute, stirring, until the beef is browned all over.
  4. Stir in the rest of the ingredients.
  5. Transfer the mixture to your crockpot.
  6. Cook it on HIGH for 4 hours or LOW for 8 hours.
  7. Spray the tortillas on both sides with nonstick cooking spray.
  8. Drape each one over an upturned metal bowl (or similar).
  9. Bake at 400 degrees F (200 degrees C) for 10 minutes or until rigid.
  10. Toss the salad leaves, cherry tomatoes and avocado.
  11. Dress with lime juice and extra-virgin olive oil.
  12. Ladle some chili into each tortilla bowl.
  13. Serve the salad on the side.
  14. Offer cheese and sour cream at the table or add them now as a garnish.
  15. Offer extra hot sauce at the table for those who prefer their chili fiery!

Keywords: low carb, keto, diabetic, chili, mexican, tex-mex