Tag: chili powder

Summer Vegetable Turkey Chili

My friends, Sandra and Alan, recently shared their abundant harvest of squash and zucchini with me. We have grilled it, fried it, and baked it. Most recently, I decided to make a summer vegetable chili. I know chili is something we usually all make in the colder months, but it was terrific!

I started with ground turkey for a lighter chili. I removed the seeds from both the zucchini and yellow squash, and I cooked it just long enough for the squash to be tender-crisp.

Made with tomatoes, peppers, onions, and the fresh squash, I will most definitely keep this recipe around! Not only was it delicious, but it was also low in carbs. I served the chili with shredded cheese and sour cream.

Print

Summer Vegetable Turkey Chili

Course Main Course, Soup
Servings 8
Author Amye Melton

Ingredients

  • 1 pound ground turkey
  • 1 (14.5-oz.) can petite diced tomatoes undrained
  • 1 (15-oz.) can black soy beans rinsed and drained
  • 1 (4-oz.) can green chiles
  • 1/2 cup chopped poblano pepper (approximately 1 pepper)
  • 1/2 cup chopped onion
  • 8 ounces water
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chicken boullion powder
  • 1 cup chopped yellow squash
  • 1 cup chopped zucchini

Instructions

  • Cook turkey in a Dutch oven until no longer pink.
  • Add tomatoes, soy beans, chiles, pepper, onion, water, chili powder, paprika, cumin and chicken bouillion powder. Cook on medium-low for 30 minutes.
  • In the meantime, cut squash and zucchini lengthwise. Discard the seeds buy using a small spoon to scoop out. Chop and set aside.
  • Add the squash and zucchini to the Dutch oven. Cook until the squash is tender-crisp.
  • Serve with desired toppings.

Notes

Nutrition:  Net Carbs = 5 g.; Fat = 11 g.; Protein:  15 g.; Calories = 196

 

Mexican Pot Roast (Keto, Low-Carb, GF)

 

MEXICAN-POT-ROAST

It’s no secret that I love a beef chuck roast. They never disappoint because they are always tender, tasty and versatile.

This delicious Mexican Pot Roast is fabulous! This roast is a new recipe for me but one that I know I will be making again and again. I changed up the original recipe slightly to make it low carb and keto friendly.

Serve the roast and the beans cooked in the liquid and riced cauliflower for a great meal. I added sliced avocado, chopped tomatoes, sour cream and homemade Faux Jalapeno Cornbread.

MEXICAN-POT-ROAST
Print Pin

Mexican Pot Roast

Course Main Course
Servings 8
Author Amye Melton

Ingredients

  • 4 lb. beef chuck roast
  • 8 cloves garlic
  • 3/4 c. packed fresh cilantro
  • 3 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. chopped chipotle peppers in adobo sauce
  • 1 1/2 Tbsp. tomato paste
  • 1 1/2 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • 1 Tbsp. chili powder
  • 2 tsp. dried Mexican oregano
  • 1 (12-oz.) amber beer
  • 2 (15-oz.) cans black soy beans rinsed and drained

Instructions

  • Pat beef roast dry with paper towels and place on a baking sheet.
  • In a food processor pulse the garlic cloves, cilantro and lime juice until chopped fine.
  • Add chipotle peppers in adobo sauce, tomato paste, cumin, salt, garlic powder, onion powder, black pepper, chili powder, and oregano.  Pulse until smooth.
  • Spread half of the cilantro mixture on top of the roast.  Transfer roast to slow cooker with the seasoned side down.  Spread remaining cilantro mixture over the uncovered side of roast.  
  • Carefully pour the beer into the slow cooker, around the sides of the roast.  
  • Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours.
  • About an hour before the roast has finished, gently lift one side of the roast and add the rinsed and drained black beans to the bottom on the cooker.  
  • Serve the roast and beans with the delicious juices.  

Notes

Nutritional Info:
Net Carbs: 5 g.; Fat: 63 g.; Protein: 62 g.; Calories: 883

Greg’s Venison Balsamic Chili (Keto, Low-Carb, GF)

Greg's Venison Balsamic Chili

I love it when Greg is in charge of dinner! You can bet that more often than not, it’s going to be something smoked on the Traeger, or he will doing something with venison. Something he had hunted and put on the table himself brings out the manly man in him.

I love it, even more, when he does a little research and creates a whole new recipe for us to try.  Some of my favorite recipes to date are recipes that he has found and tried. He did his homework and made this wonderfully yummy chili over the weekend. I would have never guessed that he would dare to put balsamic vinegar in chili, but he did and wow, what a fantastic addition!

You can always change up any venison recipes that I post for ground beef, and I think ground turkey would even be good in this recipe.

(The chili pictured is not actually the Venison Balsamic Chili.  The Venison Balsamic Chili is darker in color with the black soy beans instead.)

Greg's Venison Balsamic Chili
Print Pin

Greg's Venison Balsamic Chili

Course Main Course
Servings 8
Author Amye Melton

Ingredients

  • 1 1/2 lb ground venison
  • 1 Tbsp. extra virgin olive oil
  • 1/4 c. onion finely minced
  • 2 cloves garlic minced
  • 1 (26.46-oz.) Pomi finely chopped tomatoes
  • 1 (10-oz.) Rotel Chili Fixin's
  • 2 Tbsp. chili powder
  • 1/4 c. balsamic vinegar
  • 1 tsp. salt
  • 1-2 dashes hot sauce
  • 1 tsp. ground cumin
  • 1 Tbsp. Worcestershire sauce
  • 1 pkt. Pyure sweetener optional
  • 1 (15-oz.) can black soy beans rinsed and drained

Instructions

  • Heat olive oil in a Dutch oven.  
  • Add onion and saute until soft.  
  • Add garlic and sauce until fragrant.  
  • Add venison and cook until brown.  Drain fat if desired.
  • Add tomatoes, Rotel, chili powder, balsamic vinegar, salt, hot sauce, cumin, Worcestershire and Pyure.  Stir to combine.
  • Stir in black soy beans. 
  • Simmer for about 1 hour.

Notes

Nutritional Information:
Net Carbs: 7 g.; Fat: 8 g.; Protein: 17 g.; Calories 191

Keto Chili

 

I have been busy “ketoizing” some of my favorite recipes.  Mainly cold weather foods that my family enjoys.  There are a few that I am getting a little frustrated with, Beef Stew being one of them.  I have discovered an excellent potato substitute, but I just have not found the taste I’m looking for.

Chili is also one of our favorite meals.  There is nothing quite like curling up on the couch with a fire in the fireplace,  a hot bowl of chili, and your favorite movie.
 
I recently read about black soybeans and could not wait to try them!  It took me a while to find them, but I finally found them near my Mom’s house in Cumming, at Whole Foods. (Since making this I have found the black soybeans at Ingles in a neighboring town.)
 

The nutritional facts on a 1/2 cup of black soybeans is 8 grams of carbs and 7 grams of fiber — pretty awesome, making them have only 1 net gram of carbs.

Soybeans are high in protein and fiber, low in saturated fat and cholesterol, lactose-free, and a great source of omega-3 fatty acids.
I thought they were terrific and have plans to stock up on a few cans the next time I visit my mom.

3 1/2 tablespoons of chili powder was perfect for my family, but if you are cooking for people that don’t care for the heat and spice, you may want to add less.  I added diced avocado to my bowl, along with sour cream and cheese and it was fantastic!

 

Print Pin

Keto Chili

Course Main Course
Servings 8
Calories 392kcal
Author Amye Melton

Ingredients

  • 3 slices bacon diced
  • 2 lb. ground beef or ground venison
  • 1/2 c. diced celery
  • 1/2 c. diced yellow onion
  • 1 (14.5-oz.) can beef bone broth
  • 1 (10.5-oz.) can Chipotle Rotel tomatoes
  • 1 tsp. ground cumin
  • 3 1/2 Tbsp. chili powder or to taste
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. Swerve brown sugar
  • 1 (15-oz.) can black soy beans rinsed and drained

Instructions

  • Cook bacon in Dutch oven until crisp, remove from pan and drain on paper towels, set aside.   
  • Add onion and celery to the pan and cook, stirring, until tender.  
  • Add beef and cook, breaking up, until cooked through.
  • Pour mixture into a slow cooker.  
  • Add broth, Rotel, cumin, chili powder, salt, pepper, Swerve brown sugar, and soy beans, stir to combine. 
  • Cook on LOW for 4 to 5 hours.  
  • Serve topped with shredded cheese, sour cream, and reserved bacon.

Notes

Beef:  
3.5 g carbs
20 g fat
43 g protein
392 calories
 
Ven ison:
3.5 g carbs
17 g fat
43 g protein
362 calories

Keto Taco Soup

I will be the first to admit that I am always the last to jump on any bandwagon. I usually err on the side of caution. Ask anyone that knows me well, I am skeptical about a lot of stuff! I don’t buy into infomercials, and before I believe anything on the world wide web I will verify, verify, verify!

Better late than never on this bandwagon though. It appears that Chipotle Rotel came out about a year ago. Who knew? This stuff is the bomb! I love the smoky taste of chipotle peppers anyway and adding them to Rotel was a brilliant idea. I say give the genius that came up with this idea a promotion!

I recently told you all about attempting a healthier lifestyle. More explanation on that will be posted next week after it appears in my newspaper article.

With the temperatures being in the low 90’s and Starbucks having pumpkin spice again, it totally has me in the mood for all things fall. That always means soup time for me!

I recently experimented a little with low carb taco soup. Using my cousin Nancy’s taco soup recipe loosely as a guide, I made this fabulous soup! Wes is free with his opinions, and he loved it.  In fact, he said it was the best soup he’s ever had.  That is like a “stop the presses” compliment from him!  The chipotle Rotel shines in this soup.   My family loved this soup so much that no one complained when we had leftovers!

If you are not worried about the carbs, you can always add a can of rinsed and drained black beans and even a can of drained hominy or corn.

Print Pin

Keto Taco Soup

Course Soup
Servings 8
Author Amye Melton

Ingredients

  • 2 lb. ground chuck
  • 2 tsp. minced garlic
  • 2 (8-oz.) cream cheese
  • 1 (32-oz.) container beef bone broth
  • 2 (10-oz.) cans Chipotle Rotel
  • 2 tbsp. taco seasoning
  • 2 tbsp. dry Ranch dressing mix
  • 1 tbsp. chili powder
  • salt, to taste

Instructions

  • Brown beef, during the last minute of cooking add the garlic and sauté.  
  • Drain and pour beef mixture into a slow-cooker.
  • Add the cream, beef bone broth, Rotel, taco seasoning, Ranch seasoning, chili powder and salt.
  • Cover and cook on LOW for 3 to 4 hours, stirring occasionally.  

Notes

10 servings
Net Carbs = 6 g
Fat = 38 g
Protein = 87 g
Calories = 735