Low Carb Taco Chili

December 7, 2018Laura

Chili is one of my absolute favorites, especially during this time of year! I have a Low Carb Chili recipe here on my blog that my family and I love. I’ve also gotten a lot of positive feedback from several of you all that’s made it. It makes my day when someone messages me, sends me an email or mentions me in an Instagram comment saying they enjoyed one of my recipes! It really does make my heart happy! Thank you!

My husband was happy to hear that chili was on the menu this week. However, I had been playing around with the ingredients to make a taco version of it and when he heard it wasn’t my regular recipe, he wasn’t nearly as excited. But after he tasted this new Taco Chili recipe, he gave me two thumbs up for approval. If I had to choose, I would say that I prefer traditional chili, but this taco version is a very close second! It turned out SO delicious and is a good way to mix things up when we want chili, which here lately is every week!

How is Taco Chili different than my other recipe? I simply tweaked some of the seasonings, added in green chiles and salsa. And of course taco seasoning! It’s great topped with sour cream and shredded cheese! We also like squeezing in a little fresh lime juice, avocado slices and jalapenos. I made this in the Instant Pot, but you can make it in the Crockpot as well. I hope you enjoy!

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Print Recipe

Low Carb Taco Chili

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Serves: 6
  • Calories 229

Ingredients

  • 1 Tbsp olive oil
  • 1 lb ground beef
  • 1/2 medium onion , chopped
  • 1 4 oz can fire roasted diced green chiles, undrained
  • 1 cup petite diced tomatoes, undrained
  • 1 cup tomato sauce
  • 1/4 cup salsa
  • 2 Tbsp taco seasoning
  • 1/2 Tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp each salt & pepper
  • 1/4 tsp onion powder
  • 2/3 cup water

Method

  • 1)

    Add oil into bottom of Instant Pot. Press the saute button, add ground beef and chopped onion. Break meat apart with spatula, cook until no longer pink and cooked through. Drain off excess grease, if any.

  • 2)

    Press cancel button and add all remaining ingredients to Instant Pot; stir well.

  • 3)

    Cook on manual/high pressure for 10 minutes. Allow to natural release for 10 minutes and then manually release any remaining pressure.

  • 4)

    Serve and garnish with your favorite toppings.

Notes

Net carbs per serving: 6.8g

Homemade taco seasoning recipe can be found here.

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