Keto Chili
This keto chili is made without beans or legumes, but is perfectly thick and comforting!
Equipment
- non-stick pan
- skillet
Ingredients
For the chili
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 red bell pepper red bell pepper sliced
- 2 lbs ground beef 80/20
- 3 tablespoon tomato paste
- 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. Store chili in the refrigerator, covered. It will keep well for up to one week.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 7gProtein: 23gFat: 19gSodium: 510mgPotassium: 749mgFiber: 4gVitamin A: 960IUVitamin C: 17mgCalcium: 40mgIron: 3mg
Tried this recipe?Let us know how it was!