Makes 5 servings
The secret to Keto chili is to leave out the beans—and the sugar, of course. Spice it up to your taste, or swap in a different type of meat for variety. If you like a chunkier chili, use canned diced tomatoes instead of the sauce and crushed tomatoes. If you’re lucky enough to have leftovers, use them to make the Nachos on page 88!
1 pound ground beef
1 bell pepper, chopped
1 small sweet onion, chopped
2 tablespoons garlic, minced
1 (8-ounce) can tomato sauce
1 (8-ounce) can crushed tomatoes
1 (4-ounce) can diced green chilis
2–3 tablespoons chili powder
1 teaspoon pink Himalayan salt
1. Combine ground beef, pink Himalayan salt, bell pepper, onions, and garlic in a medium soup pot and cook, stirring, until beef is well browned, 10–13 minutes. Drain off grease, then return the pot to the heat.
2. Add all remaining ingredients, starting with just 2 tbsp. of the chili powder, and stir to completely combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
3. Taste chili and adjust seasoning with the remaining tablespoon of chili powder as needed. Cook for 15–20 minutes more.
4. Serve hot. Store leftovers in the fridge in an airtight container for up to 3 days.
NUTRITIONAL INFORMATION PER 1 SERVING
CALORIES (KCAL): 335 KCAL
CARBS: 18.7 G
SATURATED FAT: 6.5 G
CHOLESTEROL: 80 MG
PROTEIN: 27.4 G
POTASSIUM: 894 MG
SODIUM: 1058 MG
IRON: 5.9 MG
This AMAZING Recipe can be found in my Keto For Life Cookbook here