Here is a savory low carb chili recipe that I have been eating for years. I have always used pinto beans but kidney beans and black beans have a fewer carb-count than pinto beans. The recipe is as follows:

One tablespoon extra virgin olive oil
One-half cup diced yellow onion
One sixteen ounce can of kidney or black beans (drained and rinsed)
One and a half pounds ground sirloin (lean beef)
One-half green pepper (chopped)
46 fluid ounce bottle of tomato juice (or V8 juice)
Three teaspoons chili powder
One teaspoon ground cumin
Dashes of Tabasco Sauce or chopped jalapeno (optional)
One medium-sized diced tomato (optional)
You want to begin by browning the ground sirloin in a skillet. Next you need to lightly sauté the onions and green pepper in the olive oil and then combine the ground sirloin with the onions/peppers combination. Stir in the chili powder and cumin, as well as the beans and tomato juice. If you like you chili to be a bit spicier then you can add Tabasco sauce and jalapeno peppers as you wish.

Once you have all the ingredients mixed together well let it simmer in a covered pot for at least one full hour. If you want to add some fresh flavor to your chili then add some cubed tomato and cilantro sprigs.

To keep this a low carb chili you must contain your self and stay away from corn chips and saltines as a topping or side. You can defiantly offer them to your guests and children who may not be on a low carb diet and can enjoy all the carbs they want to.

Just because you are on a low carb diet it doesn’t mean that you can’t enjoy your favorite dishes as you would like to.