Quick and Easy Weeknight Dinner: Low-Carb Chili and Cornbread

Due to an unusually cold weather spell in mid-March we were craving something hot and spicy the other night. Thus, a big bowl of Mexican low-carb chili and freshly baked ‘cornbread’ seemed to be the answer. The best part, it’s a simple but truly delicious recipe.

And here’s what you will need to serve 2.

Ingredients:

• 300g ground beef
• 120g passata
• 70g beef stock
• 30g chopped celery
• 30g chopped bell pepper
• 20g chopped shallots
• 1tsp olive oil
• garlic powder, chili powder, chipotle powder, cumin, salt and pepper to taste

The original recipe is from here, however, I adapted it to our taste.

Toppings:

Any toppings would be fine, really, but we used the following to spice it up:

• chopped scallions
• grated cheese
• a dollop of sour cream
• a tbsp of sweet corn kernels
• sliced avocado
• sliced bell pepper
• parsley
• some more chipotle powder

To make this utterly tasty low-carb chili, just follow these 6 simple steps:

1. In a pot heat olive oil, add shallots and celery and cook until soft and golden brown
2. Remove shallots and celery from the pan and set aside
3. Add beef and spices to the same pot and roast until cooked through
4. Pour in beef stock and passata, reduce heat and let it simmer for about 10-15 minutes
5. Add celery, onions and the chopped bell pepper to mixture and let it cook a few more minutes
6. Finally, spoon your chili onto a plate, garnish and serve

To make this ‘bowl of comfort’ even more satisfying, we decided to bake some low-carb and gluten-free cornbread as well. Just look at these gorgeous mini cornbread loaves. Don’t they look fantastic?

To make 6 low-carb ‘cornbread’ loaves, you’ll need:

• 130g almond flour
• 110g sour cream
• 60g golden flaxseed meal
• 50g thinly chopped red bell pepper
• 40g grated cheddar
• 40g butter
• 4 eggs
• 2 tsp baking powder
• 1 tsp salt
• a pinch of chili powder
• 7 drops of liquid stevia
• green bell pepper or jalapeños to garnish
  

  ---

---

And here’s how you make them:

1. Preheat your oven to 190°C and melt the butter
2. Mix together all the dry ingredients in a bowl
3. In a separate bowl whisk together the sour cream, the eggs, liquid stevia and slowly drizzle in the melted butter in a thin stream while whisking continuously
4. Add dry ingredients, one third at a time
5. Fold in the cheddar and the red bell pepper
6. Divide the mixture evenly among the baking moulds and, finally, garnish the mini loaves with slices of green bell pepper
7. Bake them for about 20 minutes until golden brown

The original recipe is from here but, again, I made some slight changes.

Taking the preparation time in to account, this super easy and really delicious low-carb chili could be on your table in about 30-35 minutes.

It’s extra MEXellent when served with still warm, fresh out of the oven cornbread. Enjoy!