Keto Chili Recipe
As the days get colder and the nights get longer, nothing beats a soothing bowl of this keto chili. You can serve it over cauliflower rice, but I find it to be lovely all on its own.
Chili is a great dish to experiment with. For the most part, you really can’t go wrong.
If you’re not feeling the beef, or you simply prefer poultry, ground turkey works well as a substitute. Make sure the turkey is thoroughly cooked before serving.
Some like it hot – and if you’re one of them you can definitely crank up the heat. Experiment with adding chili powder or increasing the cayenne pepper to as much as a tablespoon. A dash of hot sauce works well too.
If you really want to step out side of the box (bowl?) try adding a teaspoon of cocoa powder. I got this sweet advice from a chili cook-off champion.
If you’ve got family members who aren’t following a keto diet, they might enjoy some kidney beans – and it’s easy to add them into their bowls without tainting the main batch.
Finally, if you’d like to substitute the suggested cooking method for something a bit lazier, you can also prepare this dish in your slow cooker.
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
- Sliced jalapeño chiles
- Shredded lettuce
- 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)
- 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
- In a large pot, add in the avocado oil and sauté the onions, peppers, and mushrooms until slightly caramelized.
- Then add the ground beef and all the spices and cook until the beef is browned.
- 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.
- Add in the chopped garlic, taste and season with salt and freshly ground black pepper accordingly and serve garnished with chopped parsley.
All nutritional data are estimated and based on per serving amounts.
- Calories: 454
- Sugar: 6 g
- Fat: 35 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 21 g