Keto Chili

Keto Chili is a hearty, flavorful dish that’s perfect for satisfying your cravings while keeping your carb intake low. With its rich beefy flavor and the warmth of spices, this chili is not just a meal; it’s a comforting experience. Whether you’re following a ketogenic diet or simply looking for a nutritious, filling option, this recipe will quickly become a favorite in your kitchen.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 300
• Protein: 25 grams
• Carbohydrates: 15 grams
• Fat: 18 grams
• Fiber: 5 grams
• Sugar: 3 grams
• Sodium: 600 mg

Why Make This Keto Chili

Keto Chili is not only delicious but also a smart choice for anyone looking to maintain a healthy diet. It’s rich in protein, low in carbohydrates, and packed with nutrients from vegetables and spices. The combination of ground beef, tomatoes, and spices creates a satisfying meal that warms you from the inside out. Plus, it’s an easy one-pot meal that minimizes cleanup, making it perfect for busy weeknights or lazy weekends.

How to Make Keto Chili

Making Keto Chili is simple and straightforward. You’ll start by browning the beef and then layering in the flavors with vegetables and spices. Here’s how to do it step by step.

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup beef broth
• 1 bell pepper, chopped

Directions:

• Step 1: Preparation

  In a large pot, brown the ground beef over medium heat. This should take about 5-7 minutes. Make sure to break it apart with a spatula to ensure it cooks evenly.

• Step 2: Mixing

  Add the chopped onion and minced garlic to the pot. Cook them until softened, which should take about 3-5 minutes. The sweet smell of the onion and garlic will fill your kitchen!

• Step 3: Sautéing

  Stir in the chopped bell pepper and continue to cook for a few more minutes. This adds a lovely color and crunchy texture to your chili.

• Step 4: Adding Seasonings

  Add the chili powder, cumin, salt, and pepper, stirring to combine all the flavors. Let the spices cook for about a minute before adding the liquids; this will help them bloom, releasing more flavor.

• Step 5: Simmering

  Pour in the diced tomatoes (with juice), kidney beans (drained), and beef broth. Stir well and bring everything to a simmer. Once simmering, reduce the heat and let it cook for about 30 minutes, stirring occasionally.

• Step 6: Finishing

  After simmering, taste your chili and adjust the seasoning as needed. Serve hot, garnished with your favorite toppings like shredded cheese, avocado, or fresh cilantro.

How to Serve Keto Chili

Serve your Keto Chili with a dollop of sour cream, a sprinkle of shredded cheese, or avocado slices for added creaminess. Pair it with a side salad or low-carb tortilla chips to elevate your meal. This chili also makes a fantastic topping for baked potatoes if you’re not strictly keto!

How to Store Keto Chili

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat or microwave until heated through. You can also freeze Keto Chili for up to 3 months; just make sure to store it in freezer-safe containers.

Expert Tips for Perfect Keto Chili

• For extra flavor, consider adding diced jalapeños or chipotle peppers for a smoky kick.
• If you want a thicker chili, let it simmer uncovered for a bit longer to reduce the liquid.
• Experiment with different types of ground meat, such as turkey or chicken, for a leaner option.

Delicious Variations

• Vegetarian Option: Substitute ground beef with a plant-based meat alternative and use vegetable broth.
• Spicy Variation: Add more chili powder or a few dashes of hot sauce to amp up the heat.
• Different Beans: While kidney beans are classic, you could try black beans or pinto beans for a different flavor profile. Just keep in mind that beans do contain carbs, so adjust your servings accordingly.

Frequently Asked Questions

• Can I make this chili in a slow cooker?
  Yes! Brown the meat and veggies in a pan first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 4 hours.

• What if I don’t have chili powder?
  You can make a DIY blend with paprika, cayenne, and cumin, or simply use taco seasoning if you have that on hand.

• Can I freeze Keto Chili?
  Absolutely! Store it in a freezer-safe container for up to 3 months. Just remember to let it cool completely before freezing.

• What are some good toppings for keto chili?
  Shredded cheese, sour cream, avocado, sliced jalapeños, or fresh cilantro all make wonderful toppings.

• How do I know if my chili is keto-friendly?
  Check the carb content of your ingredients. Stick with low-carb vegetables and avoid adding sugar or high-carb ingredients.

Conclusion

This Keto Chili recipe is a simple yet satisfying way to enjoy a classic dish without worrying about high carb counts. With its rich flavors and hearty texture, it’s a fantastic choice for meals any day of the week. So, gather your ingredients and enjoy the warm, comforting goodness of homemade chili that fits perfectly into your keto lifestyle. Happy cooking!

Keto Chili

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• Author: lydia
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Keto

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Description

A hearty and flavorful Keto Chili that’s low in carbs but high in satisfaction, perfect for any meal.

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Ingredients

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• 1 lb ground beef
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup beef broth
• 1 bell pepper, chopped

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Instructions

1. In a large pot, brown the ground beef over medium heat for about 5-7 minutes.
2. Add the chopped onion and minced garlic. Cook until softened, about 3-5 minutes.
3. Stir in the chopped bell pepper and cook for a few more minutes.
4. Add chili powder, cumin, salt, and pepper; stir to combine and let cook for a minute.
5. Pour in the diced tomatoes, kidney beans, and beef broth. Stir and bring to a simmer.
6. Reduce heat and let it cook for about 30 minutes, stirring occasionally.
7. Taste and adjust seasoning as needed before serving hot.

Notes

Serve with sour cream, cheese, or avocado for added flavor. Store leftovers in the fridge for up to 4 days or freeze for 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg