Easy Keto Chili
"You only need a handful ingredients to make this keto-friendly chili con carne. Paired with creamy toppings, this popular Mexican stew definitely makes for one satisfying comfort food. Make it a day ahead to save yourself time. And if you end up with leftovers (highly doubtful), freeze the extras for up to 4 months. You can add a jalapeno to this chili to give it a little kick of flavor. It won’t make this dish too spicy, but if you want to err on the side of caution, then half the amount of chili powder recommended in this recipe."
NotesChili is best served hot and spicy, but you already knew that. Many like to eat chili with tortilla chips. On a keto diet, you can make low-carb tortilla chips with almond flour, psyllium husk, and mozzarella cheese. Also, make sure to top your chili with cheddar cheese, sour cream, avocados, or other low-carb toppings.
Serves6 People
Preparation Time10 min
Cooking Time2 hr
Cooking MethodCasserole, Skillet
Ingredients
- 1 tablespoon olive oil
- 5 pound ground beef
- 1 cup tomato paste
- 1 tomato, chopped
- 1 red bell pepper, seeded, chopped
- 1 large stalk celery, thinly sliced
- 1 onion, diced
- 3 cup water
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- Salt, pepper, to taste
- 1 teaspoon garlic powder, optional
Instructions
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Heat olive oil in a large skillet.
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Add beef and cook until halfway done.
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Season with salt, pepper, and garlic powder, if using.
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Add bell pepper and continue to cook until the meat is browned.
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Transfer the meat mixture into a saucepot.
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Add tomato paste, chopped tomato, celery, water, and the remaining spices.
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Stir gently and bring to a boil.
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Reduce heat and simmer for 1 ½ hours, stirring occasionally.
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Serve warm topped with cheddar cheese or avocado and sour cream.