Easy Keto Chili
Chili and Cornbread are a year round dish in the Rocky Mountains. It's easy, low carb and will keep you full. This meal keeps well for weekday lunches and travels if you are camping or going to a gathering. It's also the perfect offering for mixed (Non-Keto) company and my picky tween gobbles it up.
Servings 6 servings
Calories 257kcal
Equipment
Ingredients
- 1 pound ground beef I use 80/20 but you can use whatever you like.
- 2 tsp garlic powder
- 1 tablespoon olive oil
- 1 cup onion chopped
- 28 oz can crushed tomatoes
- 2 Tbsp Tomato Bullion
- 1 cup water
- 2 tablespoons chili powder
- ½ tsp cayenne pepper
- 1 tablespoon of cumin powder
Optional Ingredients
- 1 Sliced Jalapeno
- 1 small can green chilis ( This will add 4 carbs to the entire recipe)
- 1 Tbsp Allulose Will cool the chili if it's to spicy hot for you but leaves all of the flavor (great trick).
- 1 bell pepper
- 1 tsp Italian Seasoning or Oregano
Instructions
- Brown the ground beef and onions.
- Add the can of tomatoes, water, and spices.
- Allow to simmer on medium low heat for 30 minutes. Or see notes in the post about simmering in your crock-pot.
- Serve with cornbread, jalapenos, sour cream, cheese, green onions, cilantro or avocado if desired.
Notes
( 7 Net Carbs Per Cup)
You can reduce the amount of carbs in this recipe by reducing the onions and amount of tomatoes.
You can make up for the loss of tomatoes with additional tomato bullion which has a negligible amount of carbohydrates.
Onions are higher in carbohydrates that you may think. They contain 12.3 net carbs per chopped cup. But they also contain a plethora of healthy minerals.
Nutrition
Serving: 1cup | Calories: 257kcal | Carbohydrates: 9g | Protein: 16g | Fat: 18g | Sodium: 105mg | Fiber: 2g | Net Carbs: 7g | Fat Ratio per Serving: 63.04% | Protein Ratio per Serving: 24.9% | Carb Ratio per Serving: 10.89%