This is such a fantastic weeknight meal for those on the 4HB slow carb plan! It’s so tasty and surprisingly easy!
I’ve realised since I made this that corn is a no-go on the strict slow carb diet, so by all means, don’t worry about it for this recipe.
1 Tbs olive oil or macadamia nut oil
1 lb of lean ground beef
1-2 can of beans, rinsed – OR LEAVE OUT COMPLETELY FOR FEWER CARBS
1 can of corn kernels
1 large onion, chopped
2 carrots, diced
4 cloves garlic, finely chopped
1 t ground cumin
1 t paprika
1 t cocoa
½ t dried chilli flakes
Cayenne pepper to taste (I use about ½ t)
1 t dried oregano
1 t onion powder
1 t garlic powder
1 bay leaf
1 can diced tomatoes
1 small can tomato paste
1 c water or beef stock
Sea salt to taste
Fresh ground pepper to taste
Heat the oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic and cook another minute until fragrant. Add the dry spices and cook another minute until you can smell the spices.
Add the beef and cook just until it’s cooked through. Add tomatoes and carrots. Cook for about 5 minutes, stirring regularly.
Add tomato paste, beans, corn, water or stock and the bay leaf and some fresh ground pepper and bring to boil. Once chilli begins to boil, turn down the heat and simmer for about 20-25 minutes, stirring occasionally.
Serve or portion out for lunch servings during the week.0