Name: Low Carb Chili Crunch Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 pound (454 g) ground beef (450 grams); 1 tablespoon (15 ml) olive oil (15 milliliters); 1 medium onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 medium zucchini, diced; 1 can diced tomatoes (14.5 ounces (411 g) / 411 grams); 1 tablespoon (15 ml) tomato paste (15 grams); 1 teaspoon (5 ml) ground cumin (5 grams); 1 teaspoon (5 ml) chili powder (5 grams); 1/2 teaspoon (3 ml) paprika (2 grams); 1/2 teaspoon (3 ml) salt (2.5 grams); 1/4 teaspoon (1 ml) black pepper (1 gram); 1 can black beans, drained and rinsed (15 ounces (425 g) / 425 grams); 1/2 cup (120 ml) shredded mozzarella cheese (50 grams); 1/4 cup (60 ml) coconut cream (60 milliliters); 1 avocado, sliced; 1/4 cup (60 ml) fresh cilantro, chopped (15 grams)

Description

Discover how to make a delicious Low Carb Chili Crunch Bowl packed with flavor and crunch. Perfect for a healthy and satisfying meal option.

Ingredients

1 pound (454 g) ground beef (450 grams)
1 tablespoon (15 ml) olive oil (15 milliliters)
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 medium zucchini, diced
1 can diced tomatoes (14.5 ounces (411 g) / 411 grams)
1 tablespoon (15 ml) tomato paste (15 grams)
1 teaspoon (5 ml) ground cumin (5 grams)
1 teaspoon (5 ml) chili powder (5 grams)
1/2 teaspoon (3 ml) paprika (2 grams)
1/2 teaspoon (3 ml) salt (2.5 grams)
1/4 teaspoon (1 ml) black pepper (1 gram)
1 can black beans, drained and rinsed (15 ounces (425 g) / 425 grams)
1/2 cup (120 ml) shredded mozzarella cheese (50 grams)
1/4 cup (60 ml) coconut cream (60 milliliters)
1 avocado, sliced
1/4 cup (60 ml) fresh cilantro, chopped (15 grams)

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Instructions

Heat olive oil in a large skillet over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it apart with a spoon.
Mix in the diced bell pepper and zucchini, cooking for 5 minutes until softened.
Stir in the can of diced tomatoes and tomato paste.
Add ground cumin, chili powder, paprika, salt, and black pepper to the skillet.
Combine well and let the mixture simmer for 10 minutes.
Stir in the drained and rinsed black beans, cooking for 5 more minutes.
Taste and adjust seasoning if necessary.
Divide the chili into bowls.
Top each serving with shredded cheddar cheese.
Add a dollop of sour cream to each bowl.
Arrange avocado slices on top.
Sprinkle with fresh cilantro before serving.

Notes

For a healthier option, use lean ground beef or turkey instead of regular ground beef.
For a spicier chili, add a pinch of cayenne pepper or red pepper flakes.
Substitute mozzarella cheese with cheddar cheese for a more traditional flavor.