The Best Ever Keto Chili
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!
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Ingredients
- 1 ½ pounds ground beef
- 2 cloves garlic, chopped
- 2 tablespoons oil
- 1 small onion, diced
- ½ cup chopped celery, about 1 stalk
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper, optional
- 3 medium zucchinis, diced small
- 2 cups chopped cauliflower
- 15- ounce can low-sodium diced tomatoes, with liquid
- 2 tablespoons tomato paste
- 1 cup water or beef broth or stock
For topping:
- Sliced avocado
- Shredded Cheddar cheese
- Sour cream
Instructions
Cook the beef:
- 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.
Cook the veggies:
- 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.
Combine:
- 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.
Notes
Note: this recipe's nutritional data is for the chili only and does not account for any toppings you choose to include.
Nutrition
Serving: 1 serving | Calories: 193kcal | Carbohydrates: 9g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 438mg | Potassium: 789mg | Fiber: 3g | Sugar: 5g | Vitamin A: 925IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 4mg
