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Bean-free diabetic chili in a crisp tortilla bowl with sour cream and fresh herbs.
Victoria Haneveer

Easy Diabetic Chili Recipe

This bean-free slow cooker chili combines ground beef, tomatoes, onion, garlic and spices. Serve it in a crisp low-carb tortilla bowl with salad and your choice of toppings.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Tex Mex
Ingredients Method Notes

Ingredients
 

For the Chili
  • 1 pound (450g) ground beef
  • 1 yellow onion, chopped
  • 1 or 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 14- ounce (400g) can tomatoes in juice
  • ½ teaspoon ground cumin
  • Chili powder and/or hot sauce, to taste
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste
  • Splash of Worcestershire sauce, optional
  • ¼ teaspoon unsweetened cocoa powder, optional
For the Tortilla Bowls
  • 4 low-carb tortillas
  • Nonstick cooking spray
For the Salad
  • 1 small bag mixed salad leaves
  • 8 cherry tomatoes, halved
  • 1 avocado, sliced
  • Lime juice, to taste
  • Extra-virgin olive oil, to taste
Optional Toppings
  • Shredded cheese
  • Sour cream
  • Hot sauce
  • Fresh basil or cilantro (fresh coriander)

Equipment

  • 3-quart slow cooker
  • Large skillet
  • Wooden spoon or silicone spatula
  • Measuring Cups and Spoons
  • Oven-safe bowls or tortilla bowl molds
  • Baking sheet
  • Large salad bowl
  • Soup ladle

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the ground beef, onion and garlic. Cook, breaking up the beef with a wooden spoon, until the beef is browned and no pink remains. Drain excess fat if needed.
  3. Stir in the tomatoes, cumin, chili powder and/or hot sauce, oregano, salt, black pepper and the optional Worcestershire sauce and cocoa powder.
  4. Transfer the mixture to the slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  5. Heat the oven to 400°F (200°C) shortly before the chili finishes cooking.
  6. Spray both sides of the tortillas with nonstick cooking spray. Drape each tortilla over an upside-down oven-safe bowl or tortilla bowl mold set on a baking sheet.
  7. Bake the tortillas for about 10 minutes, or until crisp and rigid. Let them cool for a few minutes before removing them from the bowls or molds.
  8. Add the salad leaves, cherry tomatoes and avocado to a large bowl. Dress with lime juice and extra-virgin olive oil, then toss gently.
  9. Add one tortilla bowl to each plate and ladle in the hot chili. Serve the salad on the side and add any chosen toppings.

Notes

  • Low-carb tortillas, canned tomatoes, hot sauces and toppings vary in carbohydrate content. Check the labels and calculate the complete serving according to your own eating plan.
  • The tortilla bowls are best made shortly before serving. Store leftover chili separately from the bowls, salad and toppings.
  • Refrigerate leftover chili in a covered container for up to 3 days or freeze it for up to 3 months.