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Hearty Low Carb Chili

345 kcal
25 minutes
345 kcal
25 minutes


  • Preheat oven to 425 F
  • Heat Slow Cooker on Low.
  • Line baking sheet with foil and arrange peppers spaced out evenly.
  • Drizzle lightly with olive oil
  • Bake for 25-35 min until skins are black.
  • Once finished, remove from oven and seal in plastic bag to steam the peppers, making the skin easier to remove.
  • While peppers are roasting:
  • Brown Italian Sausage in a large skillet and add chopped red onion once sausage is about half cooked.
  • Transfer cooked sausage and onions to slow cooker, leaving grease in skillet.
  • Brown ground beef in skillet.
  • Drain fat.
  • Add ground beef to slow cooker and stir.
  • Add chili powder, 1 can soy black beans, 1 can crush tomato, 1 can tomato paste, cumin, bay leaf, salt, pepper, oregano, ground jalapeno pepper, cinnamon and stir.
  • After peppers steam about 10 min at least, peel skin and then deseed.
  • Roughly chop roasted peppers and add to slow cooker.
  • Stir.
  • Set on med/low for 8-9 hours.
  • Garnish with cheese, onions and sour cream *optional.
  • NOTE: Serve with low carb cornbread
This is a recipe by
Jessica Magee
View all my recipes
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