SERVES 1 PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
1 tsp olive oil
1 large stalk 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
¼ tsp ground cumin
¼ 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
½ lime wedge for serving
Heat olive oil in pot over medium heat. Add in celery and pepper. Cook until soft, about 3 minutes. Add garlic cloves and sauté 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 oven. Set aside.
Remove chili out of pot with a slotted spoon and place in a bowl. Top with shredded cheese and cilantro.
Serve with toasted wrap strips and lime on the side.