Low Carb Chili

LOW CARB CHILI

Serves 4

1 Tbsp + 1 tsp extra virgin olive oil

1 c onions, diced

1/4 c green bell pepper, diced

2 cloves garlic, diced

1/4 tsp jalapeno pepper, minced, no seeds

1 Tbsp chili powder

1 tsp cumin

1 tsp oregano, dried

1 tsp Goya® Adobo con pimiento

pinch of salt

black pepper to taste

2 lean cubed steaks, chopped into small chunks

1 - 14 oz. diced tomatoes

1 - 32 oz. pinto beans

1/4 c water

1/4 c cilantro, chopped

In cast iron skillet, heat oil on medium heat.  Add onions, garlic, bell pepper, and jalapeno.  Cook over medium heat, stirring occasionally about 10 minutes.  Add seasonings and cook additional 5 minutes, continuing to stir.  Add beef, breaking up with wooden spoon while stirring.  Cook until meat is browned.  Add mixture to large saucepan.  Pour in tomatoes, beans, and water.  Bring to a boil.  Lower heat and allow to simmer 30 minutes.  Stir in cilantro and serve immediately.