Low Carb Chili



Chili time. Meaty, chunky, spicy chili time! This is one of my Instagram recipes I do unconsciously and often get requests for the recipe, so here it is.

First, I’m using ground chicken in this version because why not? Exactly, why not! Use whatever you like.

Second, no beans in this chili. Beans are high in carbs, healthy or not. So I’m using celery to give it that same bite and mouth feel beans would without the added carbs.

Fun Fact: one cup of kidney beans: 110g of carbs. Black beans are about half that. One cup of celery: 8g of carbs.

Gimmie the celery, bruh! Simply add them to the chili last before simmering.

Finally, yes, I’m using a chili kit. Kinda loosely following the directions too. I use these because they are basically a box of seasonings. Chili powder, cumin, paprika; the basic chili seasonings. Sure you can go out and buy the seasonings separately but I don’t make chili often enough to justify keeping this much chili powder in my spice rack. I do like that the seasonings are individually packaged tho. So I can use half the salt if I want and it not be an issue with the overall taste of the chili. I can also spice things up w/ some sriracha and it not overpower the chili.







2 lbs ground meat (chicken, turkey, beef or any combination of the two)

1 box of Wick Fowler’s 2 Alarm Chili

6 celery stalks, cut into 1/2 inch pieces

8 oz tomato sauce

2 cups water

1 green pepper, diced

1 red pepper, diced

1/2 onion, chopped

sriracha to taste

chili topping

  • sour cream
  • shredded cheese
  • green onion


Over medium high heat, in a large Dutch oven style pot, brown ground chicken with the chopped onions. Drain and return to heat.

While stirring at regularly, add tomato sauce, water, seasonings from chili kit (except the masa flour), bell peppers and celery.

Stir again and add sriracha to taste. Cover and bring to a low boil.

Mix 1/4 cup of water with the masa flour and stir into to chili. Reduce heat, cover and simmer for 30 mins.

Note: Adding the masa flour raises the carb content of the chili by about 10g for the entire pot. Divided by 5 to 6 servings that only about 1 to 2g of added carbs.

Serves 5 to 6.