This low-carb, Paleo, and Keto friendly Taco Chili con Carne recipe is hearty and so flavorful that it just might replace your typical Taco Tuesday during the colder months.
When the temperature suddenly drops, and the football season starts to come to an end, it’s a good time to bring out the chili recipes.
At one point, I was eating so much of it that I thought that I’d start a diet program based on chili alone. Why? It’s a super meal if you think about it – a good hearty bowl of chili can offer you a good source of protein and fiber and you can even squeeze your servings of vegetables in there, as well.
A chili recipe is also an intense trigger for some. You can bring up a few topics like politics, religion, or sports teams and get into a heated debate, but ask someone if tomatoes belong in a gumbo or if beans belong in a chili, and it’s an over-the-top fight over who’s right and wrong.
It seems like we’ve all seen that guy on Facebook, right? I know I’ve been attacked on a recipe group before but I’ll save that for another time.
But one thing that you can’t argue about is the health benefits of eating chili and how versatile it can be. You can really play around with the flavors and get something a little different each time. One way to change the flavoring around is based on the sauce that’s used. Today, I went with a unique Classic Taco Sauce that has such a great depth of flavor that my wife and I couldn’t stop eating this pot of chili.
Each time I got up to grab another ladle of it, I kept murmuring to myself, “there’s no guilt here. I’m going back for more: protein, fiber, vegetables.” And it’s true, right?
I’ve been talking a lot about Kevin’s Natural Foods lately – and for good reasons. They mailed me a box of four different sauces to try out as part of a blogger recipe contest. The challenge is to come up with a different recipe for each sauce, but each recipe has to fall into one of these categories: beef, chicken, seafood, or vegetarian.
This Taco Chili con Carne is my submission into the Beef category using Kevin’s Natural Foods Classic Taco Sauce. What you’ll love most about this sauce is that it’s made with chipotle chilies, roasted poblanos, and fire-roasted tomatoes. It’s all-natural. In fact, the whole product line of Kevin’s Natural Foods is. Each of their pre-made sauce is made without refined sugar, dairy, and is gluten and soy-free. And that’s what Kevin’s Natural Foods is all about. If you’re living a Paleo or Keto lifestyle and are looking for foods that feature all-natural ingredients, they are Paleo and Keto-certified, and non-GMO verified.
One package of this Classic Taco Sauce is only 25 calories.
No guilt, right?
PRO TIP: What can make this Taco Chili con Carne even better for you? Use grass-fed ground beef. Per pound, it has about 140 fewer calories than meat from conventional cattle.
If you’re able to make a pot of this chili and have extras, or if you’re meal planning and intend to use chili as one of your meals this week, chili is perfect for it. During the long, cold, winter months, we make chili and take for our lunches. This takes away some stress of trying to figure out what to eat later in the week.
PRO TIP: Since chili freezes so well, you can pack the freezer and not have to agonize on an unhealthy option at a later time. If you’re wondering, how do you unthaw frozen chili? Run your food container of frozen chili under hot water until the chili breaks away from the package. Then, transfer the chili to a bowl and heat in the microwave for about 5 minutes, stirring often to break the chili up and is heated through. Just keep in mind that it’s best to use it within the first two months so it still contains the same fresh flavor and texture.
I hope you enjoy this Taco Chili con Carne and reap the health benefits from it. It’s been a great time coming up with the different recipes for the Kevin’s Natural Foods contest.
Here are my three other submissions:
Thai Coconut Risotto with Blackened Salmon
Ingredients
- 1 tbsp oil
- 1 onion diced
- 3 garlic cloves minced
- 2 lb ground meat grass-fed beef preferred
- 1 red bell pepper chopped
- 2 celery stalks chopped
- 1 sweet potato diced
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- ¼ cayenne pepper or more, or optional
- 1 7-oz package of Kevin's Natural Foods Taco Sauce
- 1 28-oz can of crushed tomatoes
- 1 cup water
- avocado sliced, for topping
- pico de gallo for garnishment
Instructions
- In a large pot over MEDIUM heat, add the oil. Saute onions until they have softened and turned transparent. Add the minced garlic and ground beef. Continue to cook until the meat is no longer pink, about 10 minutes. Drain the fat.
- Add the red bell pepper, celery, and sweet potato to the pot along with the seasonings. Continue to cook and keep stirring for another 5 minutes.
- Pour in the can of crushed tomatoes, cup of water, and the package of Kevin's Natural Foods Taco Sauce. Bring the pot to a boil, reduce heat to LOW, and simmer, uncovered, for 20-minutes, or until all of the vegetables have become tender. Season with more salt and pepper, if desired
- To serve, place Taco Chili con Carne in a bowl and top with sliced avocado and a spoonful of pico de gallo.
FOLLOW KEVIN’S NATURAL FOODS
For more information on Kevin’s Natural Foods, you can visit them online at https://www.kevinsnaturalfoods.com. While there, you can also find out about the contest results, more recipes featuring their great line of products, and ways you can purchase them.
They are also on your favorite social media sites, so be sure to follow them:
Facebook: https://www.facebook.com/Kevins-Natural-Foods-111435896926979/
Instagram: https://www.instagram.com/kevins.natural.foods/
Pinterest: https://www.pinterest.com/KevinsNaturalFoods/
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Keep the red beans cookin’!
Eric
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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