Low-Carb, Gluten-Free Chili Cornbread Pot Pies

Sarah Mikulski

Your favorite comfort food now made to fit your lifestyle goals and dietary restrictions.

Prep Time 15

Cook Time 1

Course Appetizer, Main Course, Side Dish, Soup

Servings 4 people

3 celery stalks sliced
3 carrots peeled, sliced, and quarted
1 yellow onion diced
4 T butter
2 T olive oil
4 garlic cloves minced
4 T tomato paste
2 lbs. ground beef or ground meat of your choice. you can also use chicken, turkey, pork, or a mix!
2 t salt
½ t pepper
2 T chili powder
1 T cumin
1 T unsweetened cocoa powder
2 t oregano
1 t paprika
½ t smoked paprika
¼ t cayenne pepper
2 15 oz. can red kidney beans
28 oz. can of fire-roasted tomatos
2 cups beef broth
1 t apple cider vinegar
1 Good Dee's low-carb, gluten-free cornbread mix or alternatively, whatever you want to top this with whether it be cornbread, puff pastry, biscuits, etc.

Prep the celery stalks, carrots, and yellow onion.
In a large pot or dutch oven, heat the butter and olive oil over low/medium heat.
Add the vegetables to the pot. Stir to make sure everything is coated in the butter and olive oil. Let them cook for 20 minutes, until soft.
Add the garlic. Cook for 1 minute.
Add the tomato paste. Stir until everything is coated. Cook for 3-4 minutes, until the red of the tomato paste darkens a little.
In a separate pan, cook the ground beef.
Add the ground beef to the pot.
Add the salt, pepper, chili powder, cumin, cocoa powder, oregano, paprika, smoked paprika, and cayenne pepper. Combine.
Drain the kidney beans. Add the kidney beans, fire-roasted tomatoes, and beef broth. Stir to combine.
Bring to a boil, and then reduce to a simmer. Cook on a simmer for an additional 45 minutes, stirring occasionally.
Remove from heat and add the apple cider vinegar.