Keto Chili
This Keto Chili is a hearty and flavorful dish packed with protein, perfect for a low-carb diet.
Equipment
- Non-stick pan
- Skillet
Ingredients
For the chili
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 each red bell pepper sliced
- 2 lbs ground beef 80/20 * See notes*
- 3 tablespoon tomato paste optional
- 28 oz tomatoes chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups beef stock or any stock
For the spice mix
- 2 tablespoon keto taco seasoning
- ½ teaspoon chili powder optional
- ½ teaspoon salt to taste
- ½ teaspoon pepper to taste
Instructions
Cooking Instructions
- Heat oil in a non-stick pan or skillet and place over medium heat. Once hot, add the onion, peppers, and garlic, and cook for 1-2 minutes, until fragrant. Increase the heat to high and add the ground beef and break apart. Let it cook until mostly browned.
- Add the remaining ingredients, including the spice mix, and reduce to low. Cover the pan and let it simmer for 1 ½- 2 hours, until thick.
- Pour the thick chili into bowls and add shredded cheese, sour cream, and parsley.
Notes
We used 80/20 beef, but you can use a leaner cut if you prefer. If you use a very fatty cut, pre-cook the beef and soak up excess oil. Like any good stew or curry, chili tastes better the longer it sits before serving. Store chili in the refrigerator, covered. It will keep well for up to one week. Place leftovers in a sealable container and store them in the freezer for up to 6 months. You can either microwave the chili or reheat it on the stove until warm.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 7gProtein: 23gFat: 19gSodium: 510mgPotassium: 749mgFiber: 4gVitamin A: 960IUVitamin C: 17mgCalcium: 40mgIron: 3mg
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