Chili

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. 

INGREDIENTS

1 pound extra lean 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

INSTRUCTIONS

1. Combine the ground beef, pink Himalayan salt, bell pepper, onions, and garlic in a medium soup pot and cook, stirring, until the beef is well browned, 10–13 minutes. Drain off the grease, then return the pot to the heat.
2. Add all the remaining Ingredients, starting with just 2 tablespoons 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 the chili and adjust the 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.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here