Homemade Keto Chili
ChefRhonda PlataDifficultyBeginnerAn ideal recipe for batch-cooking, this low-carbohydrate keto chili can be prepared in under an hour and stored in the refrigerator for up to 10 days. You'll enjoy all of the flavors of traditional chili, and you can make it your own by choosing a variety of toppings such as shredded cheese, sour cream, green onions, and sliced jalapenos.
Serving Size 1 1/2 cups
Servings 8
Net Carbs
- Amount Per Serving
- Calories 344
- % Daily Value *
- Total Fat 17g27%
- Total Carbohydrate 13g5%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a large pot over medium heat, add ground beef, onions, green peppers, garlic powder, onion powder, salt, pepper and steak seasoning. Cook until the ground beef is no longer pink, about 12 minutes. If needed, drain any excess grease.
Add the tomato sauce, diced tomatoes, chili powder and ground cumin to the ground beef mixture and stir well to combine.
Bring to a boil and then reduce heat to simmer for 30 minutes.
Divide into bowls and top with preferred garnishes, or place into storage containers and refrigerate.
Ingredients
Ingredients
Directions
Directions
In a large pot over medium heat, add ground beef, onions, green peppers, garlic powder, onion powder, salt, pepper and steak seasoning. Cook until the ground beef is no longer pink, about 12 minutes. If needed, drain any excess grease.
Add the tomato sauce, diced tomatoes, chili powder and ground cumin to the ground beef mixture and stir well to combine.
Bring to a boil and then reduce heat to simmer for 30 minutes.
Divide into bowls and top with preferred garnishes, or place into storage containers and refrigerate.
