Keto Chili

Most Texans will tell you that beans do NOT belong in chili. Some might even say that tomatoes don’t either. With that said, we felt just fine leaving both out of this keto version. Here, a deep savory beef broth base is spiked with chili powder, cumin, and paprika, and filled with beef and vegetables. Topped with fresh green onions, crispy bacon, and creamy avocado, this hearty stew is sure to please any crowd, keto or not.

Can I use another meat besides beef?

Yes. We love the deep richness that beef brings to this stew, but if you’d prefer you can substitute ground turkey or pork. We’d still recommend using the beef broth, though, for the additional depth of flavor that it provides.

I don’t have celery. What can I use instead?


Don’t stress it. The celery is there with the onion and the bell pepper to create an aromatic vegetable base that the other ingredients can build flavor off of. If you don’t have celery, you can substitute with carrots, or just add more onion and/or bell peppers.


What can I serve with this?

Whatever you’re craving! This chili is so savory and rich that we sometimes prefer to pair a lighter side with it, like our Caprese Zoodles or a crisp refreshing Greek salad . . . but when you’re talking chili sides, you can’t ignore garlic bread, and we think our Keto version is pretty bomb.

How long do the leftovers last? How do I store them?


Any leftover chili should keep in the fridge in an airtight container for up to 4 days. As with most leftover stews, this chili actually tastes better the day after it’s made, after all those flavors have had a chance to mingle and get to know each other. The moral of the story? Make extra, and make SURE you have leftovers.
 

And for dessert? Try our keto avocado pops!

Made this? Let us know how it went in the comment section below!

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Cal/Serv: 401
Yields: 8 servings
Prep Time: 0 hours 20 mins
Total Time: 0 hours 55 mins
Ingredients
3

slices bacon, cut into 1/2" strips

1/4

medium yellow onion, chopped

2

celery stalks, chopped

1

green bell pepper, chopped

1/2 c.

sliced baby bella mushrooms

2

cloves garlic, minced

2 lb.

ground beef

2 tbsp.

chili powder

2 tsp.

ground cumin

2 tsp.

dried oregano

2 tbsp.

smoked paprika

Kosher salt

Freshly ground black pepper

2 c.

low-sodium beef broth

Sour cream, for garnish

Shredded cheddar, for garnish

Sliced green onions, for garnish

Sliced avocado, for garnish

Directions
  1. In a large pot over medium heat, cook bacon. When bacon is crisp, remove from pot with a slotted spoon. Add onion, celery, pepper, and mushrooms to pot and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
  2. Push vegetables to one side of the pan and add beef. Cook, stirring occasionally, until no pink remains. Drain fat and return to heat. 
  3. Add chili powder, cumin, oregano, and paprika and season with salt and pepper. Stir to combine and cook 2 minutes more. Add broth and bring to a simmer. Let cook 10 to 15 more minutes, until most of the broth has evaporated. 
  4. Ladle into bowls and top with sour cream, reserved bacon, cheese, green onions, and avocado.

Nutrition (per serving): 401 calories, 26 g protein, 10 g carbohydrates, 5 g fiber, 2 g sugar, 29 g fat, 10 g saturated fat, 539 mg sodium

Brad Holland
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