Keto Chili


Prep Time

20 min

Cooking Time

50 min

Yields

2

Ingredients


  • 3 Tablespoons of avocado oil (45 ml), to cook with
  • 1 medium onion (110 g), peeled and chopped
  • 2 medium bell peppers (240 g), diced
  • 10 white button mushrooms (100 g), chopped
  • 1 lb of ground beef (450 g)
  • 1 teaspoon cayenne pepper (or to taste)
  • 2 teaspoons cumin powder
  • 1 teaspoon ground coriander
  • 1 can of diced tomatoes (400 g) - you can drain these first for a less liquidy sauce
  • 2 cups of beef broth (480 ml)
  • 3 cloves of garlic (9 g), peeled and chopped
  • Salt and freshly ground black pepper
  • Chopped parsley, for garnish
  • chili powder (optional)

Directions


  1. In a large pot, add in the avocado oil and sauté the onions, peppers, and mushrooms until slightly caramelized.
  2. Then add the ground beef and all the spices and cook until the beef is browned.
  3. Add the tomatoes and beef stock and bring to a boil, then reduce to a simmer. Cook on a low simmer, partially covered with a lid for 45-50 minutes. Towards the end, if the mixture is too liquid, remove the lid and increase to moderate heat.
  4. Add in the chopped garlic, taste and season with salt and freshly ground black pepper accordingly and serve garnished with chopped parsley.

I made this and added some heavy cream stirred with arrowroot and cacao to thicken. Then a couple teaspoons of Lakanto monkfruit to sweeten.

Yummy!

Notes


How to Top Your Chili

The recipe calls for chopped parsley for garnish, but you can get creative. Here are some of my favorite chili toppers:

  • Sour cream
  • Plain Greek yogurt
  • Cheddar cheese
  • Chopped raw onion
  • Avocado
  • Sliced jalapeño chiles
  • Shredded lettuce

If you’re in need of a traditional chili recipe, this one should do the trick.


NUTRITION

  • Calories: 454
  •  
  • Sugar: 6 g
  •  
  • Fat: 35 g
  •  
  • Carbohydrates: 12 g
  •  
  • Fiber: 4 g
  •  
  • Protein: 21 g