The Boat Galley
By Carolyn Shearlock
Chili has always been a cool-weather staple. Then I became diabetic a little over a year ago and learned that beans were totally off limits as were any quantity of tomatoes over one slice (or two cherry tomatoes). I follow a very low carb way of eating (generally 12 to 15 grams of carbs — total, not net — per day). The good news is that my blood sugar is in excellent control — you can read more about how this allows me to lead the life I wish in Cruising with Diabetes. So my old chili recipe was totally off limits.
Last winter, as I was learning about my new way of eating, I didn’t try to come up with a low-carb chili. But as the weather got chilly this fall, I decided to try. And I came up with a recipe that isn’t just make-do, it’s great. Dave and non-diabetic friends who came over for dinner have loved it.
Side note: Dave is allergic to all milk products and loved it even without the sour cream and cheese on top. And since you’re not using a commercial taco seasoning, it’s gluten-free as well.
See recipe notes for further notes on ingredients and special alerts for diabetics.
Prep Time: 5 mins
Cook Time: 25 . . .
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