The days are getting shorter, the breeze is getting cooler… it’s almost fall, which means perfect comfort food weather.

This Phase 2/3 all beef chili recipe is one of our favorite dishes to cozy up with and watch the leaves change color.

And, the entire meal can be prepped in less than 15 minutes (serves 1) - cook time 30 minutes.

Heat olive oil in a pot over medium heat. Add in celery and pepper. Cook until soft, about 3 minutes. Add garlic cloves and saute for 30 seconds. Add in beef and brown for about 5 minutes, breaking the beef up with a spatula. Sprinkle in onion powder, paprika, cumin, oregano, salt, and cayenne. Cook for 1 minute. Add in tomatoes.

Bring up to a simmer and cook for 30 minutes stirring occasionally.

Meanwhile, spray wrap strips with cooking oil spray and toast in the oven. Set aside.

Remove chili from the pot with a slotted spoon and place it in a bowl. Top with shredded cheese and cilantro.

Serve with toasted wrap strips and lime on the side.

Ingredients

• 1 tsp olive oil

• 1 large stalk of celery, chopped

• 1 bell pepper, diced

• 2 cloves garlic, chopped

• 5-7.5 oz extra-lean ground beef

• 1 tsp onion powder

• 1 tsp paprika

• 1/4 tsp ground cumin

• 1/4 tsp dried oregano

• 1/8 tsp salt

• pinch cayenne (or more for desired spice)

• 2 cups chopped tomato

• 1 low-carb wrap, cut into strips

• 1 oz cheddar cheese, shredded

• 2 tbsp cilantro, chopped

• 1/2 lime wedge for serving