Let me show you how to make a keto chili that would win 1st place at the county fair. It’s hearty, smoky, and low-carb with only 6 net grams!
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
1 1/2pounds ground beef
2 cloves garlic, chopped
2 tablespoons oil
1 small onion, diced
1/2 cup chopped celery, about 1 stalk
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
3 medium zucchinis, diced small
2cups chopped cauliflower
15-ounce can low-sodium diced tomatoes (with liquid)
2 tablespoons tomato paste
1cup water or beef broth or stock
Shredded Cheddar cheese
Heat a large cast-iron skillet over medium-high heat. Add the beef and garlic and cook until the beef is thoroughly cooked and browned. Drain off excess fat, and set it aside.
To the skillet, add the oil, onions, celery, and seasonings and cook over medium-high heat until translucent, about 5-7 minutes. Once the onions are golden and the veggies are semi-softened, add the zucchini and cauliflower. Cook for 2 minutes, making sure to stir everything well.
Add the cooked beef, diced tomatoes, tomato paste, and broth. Stir to combine and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring throughout.
Serve the chili in bowls topped with avocado, cheese, and sour cream, if using.