Quick Pork and Veggie Chili

Serves 4 plus leftovers

The addition of spicy chorizo and salsa makes this chili very flavorful without a long cooking time.

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Ideas for leftovers:

  • Fill an omelet with a little chili and cheese.

  • Stuff chili into a baked sweet potato and top with sour cream or plain Greek yogurt.

2 tablespoons extra virgin olive oil

2 pounds ground pork

12 ounces fresh chorizo (or other spicy sausage), removed from the casings

Kosher salt

1 large onion, chopped

1 large bell pepper, chopped

10 ounces white or cremini mushrooms, chopped

2 medium zucchini, chopped

3 cloves garlic, chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon paprika (or smoked paprika if you have it)

1 (28 ounce) can diced fire-roasted tomatoes

1 (16 ounce) jar spicy tomato salsa

2 cups water

Hot sauce, to taste

Grated cheddar cheese, sour cream, and chopped scallions for garnish

1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the ground pork and chorizo. Season with 1/2 teaspoon salt. Cook and crumble the meat until no longer pink, about 4 minutes. Add the onion, bell pepper, mushrooms, zucchini, and garlic, and cook until the vegetables begin to wilt, about 6 to 7 minutes.

2. Sprinkle the meat and vegetables with the chili powder, cumin, and paprika, and stir to coat with the spices. Add the diced tomatoes, salsa, and water. Bring to a brisk simmer over medium heat and cook until the chili has thickened and is flavorful, about 15 to 20 minutes. Season with salt and hot sauce.

3. Serve the chili topped with cheese, sour cream, and scallions.

About 18 grams of carbs per serving (1 1/2 cups chili plus grated cheese and 1 tablespoon sour cream)

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Liz Josefsberg