Paleo(ish) Low-Carb Cowboy Chili
Saddle Up for a Hearty Adventure with Paleo(ish) Low-Carb Cowboy Chili. Howdy, folks! When the weather cools down and your hunger starts howlin’, there ain’t nothin’ quite like a steamin’ hot bowl of hearty chili to warm your belly. Get ready to embark on a flavor-filled journey with our Paleo(ish) Low-Carb Cowboy Chili that’s sure to satisfy those cowboy-sized appetites!
This chili recipe is as wild and rugged as the frontier itself. It’s chock-full of bold flavors that’ll make your taste buds shout “Yeehaw!” And don’t you worry, pardner, even though we’ve sneaked some veggies in, they’ll be so well-blended with the rich and robust flavors of this chili, you won’t even notice ’em. It’s a secret worth keepin’!
With each spoonful, you’ll be transported to the open range, where the aroma of simmering spices fills the air. This stick-to-your-ribs recipe is designed to keep you fueled and satisfied, just like a true cowboy needs. It’s packed with protein and low in carbs, givin’ you the energy to rustle up some adventures throughout the day.
So dust off your cowboy hat, grab your trusty ladle, and round up the ingredients for this flavorful chili. It’s an easy-to-make dish that’ll have your whole family hollerin’ for seconds. And remember, even though it’s Paleo(ish) and low-carb, this cowboy chili doesn’t skimp on taste or heartiness. It’s time to lasso that hunger and enjoy a bowl of cowboy-approved deliciousness. Happy chili trailblazin’!
Equipment
- Pressure Cooker - or Slow Cooker
Ingredients
- 1 pound natural breakfast sausage
- 1 pound ground turkey
- 2 yellow onions
- 1 medium yellow squash - diced
- 1 medium zucchini squash - diced
- 28 oz canned diced tomatoes - fire-roasted
- 15 oz small red beans - drained and rinsed
- 1/2 tsp black pepper
- 2 TBSP chili powder
- 1 tsp garlic powder - heaping
- 1 tsp onion powder - heaping
- 1 tsp paprika - heaping
- 1 tsp fine sea salt
- 1 TBSP Worcestershire sauce
Instructions
Instant Pot
- Dice onions and place into pot with sausage and ground turkey. Press Sauté button and cook until meats are browned - about 10 minutes - breaking the meat chunks up to your desired consistency.
- While the meat and onion cook dice the yellow and zucchini squash, open the tomato cans, and drain and rinse the small red beans. Measure out all the spices into a separate bowl and mix evenly. ** To avoid a thin chili, drain/strain grease and onion juice at next step before adding the seasonings. **
- When the meat is browned press the Keep Warm/Cancel button and then add the remaining ingredients. Stir until all ingredients are coated evenly in spices.
- Secure the lid, close the pressure valve, and press Bean/Chili.
- Once the cooking cycle is complete quick release the pressure valve. Allow all the pressure to release and when safe remove the lid.
- If you prefer a thicker chili, you may press the Sauté button again for another 10 minutes before pressing Keep Warm/Cancel. If you are happy with the consistency, go ahead and press Keep Warm, Cancel.
Crock Pot
- Place meat and diced onions into large pan/pans on med-high heat and sauté until browned.
- While the meat and onion cook dice the yellow and zucchini squash, open the tomato cans, and drain and rinse the small red beans. Measure out all the spices into a separate bowl and mix evenly. ** To avoid a thin chili, drain/strain grease and onion juice at next step before adding the seasonings. **
- Place all ingredients into pot, cover and cook on Low for 4-6 hours or High for 2-3 hours. When finished, turn off heat and serve.
