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.