Chili has always been a cool-weather staple. Then I became diabetic a little over a year ago and learned that beans were totally off limits as were any quantity of tomatoes over one slice (or two cherry tomatoes). I follow a very low carb way of eating (generally 12 to 15 grams of carbs — total, not net — per day). The good news is that my blood sugar is in excellent control — you can read more about how this allows me to lead the life I wish in Cruising with Diabetes. So my old chili recipe was totally off limits.
Last winter, as I was learning about my new way of eating, I didn’t try to come up with a low-carb chili. But as the weather got chilly this fall, I decided to try. And I came up with a recipe that isn’t just make-do, it’s great. Dave and non-diabetic friends who came over for dinner have loved it.
Side note: Dave is allergic to all milk products and loved it even without the sour cream and cheese on top. And since you’re not using a commercial taco seasoning, it’s gluten-free as well.
See recipe notes for further notes on ingredients and special alerts for diabetics.
Low-Carb/Keto Chili
Ingredients
- 4 strips bacon
- 3/4 pound ground beef
- 2 green onions
- 1 small zucchini
- 1/4 cup green or red pepper, diced
- 1-1/2 teaspoon chili powder
- 1-1/2 teaspoon cumin
- dash cayenne pepper
- dash jalapeno powder
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1/4 cup cheddar cheese
- 2 cherry tomatoes
Instructions
- Cut bacon into 1″ pieces and fry until crisp. Remove from pan, leaving grease.
- While bacon is cooking, slice green onions. Reserve 2 tablespoons of the sliced green parts for garnish.
- Add ground beef and un-reserved green onion to bacon grease and chop with the side of a spoon. Cook over medium heat, stirring frequently, until almost cooked through.
- While ground beef is cooking, chop green or red peppers. Reserve 1 tablespoon for garnish. Also chop zucchini into 1/2" dices.
- Add remaining peppers, zucchini, spices and cooked bacon to ground beef. Turn heat to low and cook 20 minutes to let flavors blend and develop. Stir occasionally.
- Shred cheese while chili is cooking. Slice or dice cherry tomatoes.
- To serve, place chili into bowls and top with shredded cheese, sour cream, reserved peppers, and green onions.
Notes
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Jonathan Hawes says
So I have to ask, why did I but the medium zucchini? Other than mentioning that I can leave it out, it is not mentioned anywhere in the recipe!
Carolyn Shearlock says
Oops! Big typo! It gets chopped and added when you add the peppers. I just edited the instructions — thanks for letting me know.
Julia Springer says
Carolyn, I love your keto recipes. I am celiac, so have to eat GF, plus I prefer to minimize carbs. Wondering if you have considered a Low Carb/Keto Boat Galley cookbook?
Carolyn Shearlock says
Several people have suggested it. We’ll see . . .