No bean keto chili
This no bean keto chili recipe is my favorite low carb comfort food for colder days. It’s a warming and very satisfying meal with the perfect vegetables-to-meat ratio that can be made in under 30 minutes.
- 650 g lean ground beef (1.5lb)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 2 tsp chili powder
- 2 tsp smoked paprika powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 800 g strained tomatoes (28oz)
- 2 tsp chipotle paste
- 2 tbsp unsalted butter
- Sour cream
- Cilantro, chopped
- Shredded cheese of your choice, I use Gouda cheese
- Avocado, choped
- Lime wedges
Melt the butter in a deep pot over a medium-high heat, add the garlic and onions, and cook until slightly browned. Then, add the bell peppers and cook for another 2 minutes.
Add the ground beef to the pot and crumble it using a spatula. Add all spices, salt to taste, and cook until the beef is browned.
When the ground beef is completely browned, add the strained tomatoes and chipotle paste and stir well.
Bring the chili to a light simmer, taste it, and add extra salt if needed. Then, reduce the heat to medium-low, cover the pot with a lid, and let it cook for 20 min.
Serve hot with some sour cream, shredded cheese, chopped avocados, cilantro, and lime wedges.
Omit sour cream and cheese to make this recipe Paleo-friendly.
NET CARBS: 11g (nutrition information dosn't include toppings)
Serving: 1bowl | Calories: 351kcal | Carbohydrates: 14.6g | Protein: 32g | Fat: 18g | Potassium: 498mg | Fiber: 3.5g | Sugar: 8g | Vitamin A: 1311IU | Vitamin C: 63mg | Calcium: 40mg | Iron: 4mg