This is a simple yet delicious Low-Carb Low-Fat Tex-Mex Chili recipe that you can make in just a few minutes.
The idea for this came when I was on a strict diet a few years ago and I was tired of eating only chicken breasts. Now the whole family eats it because it’s easy to make, healthy, and tasty. I keep a pot of this in the fridge at all times. Very versatile, and perfect for dieters.
Here are some serving ideas:
- You can eat a bowl by itself for a low-fat, low-carb chili.
- Use it at a filling in burritos or tacos.
- Make it into nachos: Pile on top of some tortilla chips, sprinkle shredded cheese on top, and place in the oven for a few minutes at 350 until cheese melts.
- Put a scoop on top of some leafy green lettuce to have a “taco salad” (crush a few baked tortilla chips on top for texture).
- Put it over rice for a more filling and balanced meal.
This chili also goes really well with my Jalapeno Creamed Cornbread.
Low-Carb Low-Fat Tex-Mex Chili
Notes
The taco seasoning packets says to add water, but that's not necessary because of the amount of water than comes with the canned and frozen vegetables.
*Note: We do half ground beef and half ground turkey because using all turkey can have a mealy mouth-feel, so the beef helps to mask that. Also please note that not all turkey is lean so you much check the packages. They do sell 99% lean ground turkey, and 97% lean ground beef.
Ingredients
- 1 lb lean ground beef*
- 1 lb lean ground turkey*
- 2 packets McCormick taco seasoning
- 1 - 21oz can Bush's Black Bean Fiesta Grillin Beans
- 1 - 22oz bag of frozen 3-pepper and onion blend
- 1 can of RoTel diced tomato with green chilies
- dollop of sour cream (optional)
Instructions
- On medium heat brown the turkey and beef together in a pot until its into ground beef bits. Pour off the liquid.
- Add the tacos seasonings, black beans, diced tomatoes, and the frozen vegetables to the meat. Simmer on medium/low heat until the vegetables are soft, stirring occasionally, about 20 minutes.
