Pat's Special Diet Chili

This diet-friendly chili swaps out traditional kidney beans for canned green beans, cutting the carb count significantly while still giving you something to chew on between bites of seasoned beef. It’s a clever workaround if you’re watching carbs but still want a big, satisfying bowl of chili.

Ground beef gets browned and drained thoroughly to remove excess fat. Tomato juice provides the saucy base instead of heavy tomato sauce, keeping things lighter. Red onion and bell peppers add sweetness and crunch, and the chili powder and cumin bring the familiar warmth you expect from a proper pot of chili.

The artificial sweetener balances the acidity of the tomato juice without adding sugar. Cook it down until it reaches that thick chili consistency where a spoon stands up in the pot.

Chef Tips

• Drain the ground beef well after browning. Since this is a diet recipe, getting rid of the rendered fat makes a real difference.
• Add the chili powder gradually and taste as you go. The amount listed is generous, so adjust to your heat preference.
• This chili thickens as it sits. If reheating the next day, add a splash of water or tomato juice to loosen it up.

Variations

• Use ground turkey instead of beef for an even leaner version.
• Add diced zucchini or mushrooms for more vegetable bulk without extra carbs.
• Skip the sweetener entirely if you prefer a more savory, less balanced flavor profile.