Low Carb Low Sodium Chili
How to Make It
Step 1
Break up ground beef in the bottom of a soup pot and season it with onion powder, garlic powder, cumin, paprika, and cayenne pepper. It’s also optional to include salt and pepper on the beef, depending on your sodium requirements. Cook the beef until it’s browned all over.
Step 2
Melt butter in the pot, and reduce your heat to a low setting. Once the butter has melted, add canned roasted diced tomatoes and chopped zucchini to the pot. Stir the ingredients together, cover the pot with a lid, and cook the ingredients over medium-low heat until the zucchini is tender.
Step 3
Pour the first amount of water into your pot. Add the second amount of water to a separate dish and whisk the tapioca flour into it. Then you can pour the thickened water into your pot. Stir the ingredients together and simmer the pot until the chili thickens.
Step 4
Stir brown sugar erythritol into your chili, then give the chili a taste. Salt and pepper the pot to taste and adjust any seasonings as needed. You can simmer your chili longer if you desire to melt the flavors together more. Save the nutritional yeast to stir into the chili at the very end of cooking, then serve in bowls.
Ingredients
- Ground beef – 8 oz
- Onion powder – 0.5 tsp
- Garlic powder – 0.5 tsp
- Cumin, ground – 0.5 tsp
- Paprika – 0.75 tsp
- Cayenne – 0.13 tsp
- Butter, unsalted – 2 tbsp
- Tomato, canned – 1 cup
- Zucchini – 4 oz
- Water – 1 cup
- Water – 1 cup
- Tapioca Flour – 1.5 tsp
- Brown Sugar Replacement – 1 tsp
- Nutritional Yeast – 1 tbsp