BONUS RECIPES FOR Quick Pork and Veggie Chili

Cheesy Chili Stuffed Peppers

4 SERVINGS

Sweet red, yellow, or orange bell peppers are a nice match with the slightly spicy chili, but you can lower the carbs even more if you use green bell peppers. 

Serve with a green salad for a complete meal. These peppers also reheat well for lunch the next day.  

INGREDIENTS

  • 2 large red, yellow or orange bell peppers 
  • 2 cups leftover chili 
  • 1 cup cooked drained black beans (canned is perfectly fine) 
  • 4 scallions, chopped
  • Kosher salt and freshly ground black pepper 
  • 1 tablespoons olive oil, plus more for drizzling 
  • 3/4 cup grated cheddar

DIRECTIONS

  1. Preheat oven to 425 degrees.

  2. Halve the peppers lengthwise and remove the stems, seeds and membranes.

  3. In a bowl, toss together the chili, beans, and 3 chopped scallions. Season with salt and pepper.

  4. Set halved, cleaned peppers in an 8 by 8 inch baking dish. Divide chili mixture evenly among the pepper halves. 

  5. Pour 1/4 cup water and 1 tablespoon olive oil into the bottom of the dish, cover with foil, and bake until peppers are just tender, about 20 minutes.

  6. Remove the foil and sprinkle with the grated cheddar. Drizzle lightly with olive oil and continue baking until the cheese is browned and bubbly, about 12 to 14 minutes more.

About 22 grams of carbs per serving (1 stuffed pepper half)

Chili Quesadillas with Southwestern Slaw

4 SERVINGS

You can buy chipotle mayonnaise at the grocery store or make your own by adding canned chipotle in adobo to regular mayonnaise. The slaw recipe doubles easily and will keep for several days in the refrigerator.

INGREDIENTS

  • 1/4 cup chipotle mayonnaise 
  • Juice and zest of 1 lime 
  • Kosher salt 
  • 3 cups cole slaw mix
  • 3 chopped scallions 
  • 1/2 cup fresh cilantro leaves 
  • 1/2 cup sliced radishes
  • 2 tablespoons unsalted butter
  • 2 cups leftover chili 
  • 4 reduced carb flour tortillas (such as Trader Joes, which are 10 grams per tortilla)
  • 1 cup grated cheddar or Monterey Jack cheese
  • Sour cream, for serving

DIRECTIONS

  1. In a large bowl, combine the mayonnaise, lime zest and juice, and 1/4 teaspoon salt Add the slaw mix, scallions, cilantro, and radishes and toss to coat. Refrigerate while you make the quesadillas.

  2. Melt half the butter in a large skillet over medium low heat. Add 2 tortillas, not touching, and top with half the chili and half of the cheese.

  3. Cook until the tortillas are golden on the bottom, about 2 to 3 minutes. Flip the quesadillas in half, cook 1 more minute, and then remove to a cutting board.

  4. Repeat with the remaining butter, chili and cheese. Serve with the slaw. 

About 28 grams of carbs per serving (using tortillas around 10g each) (1 quesadilla plus 1 tablespoon sour cream and 1/4 of the slaw mixture)