Keto Chili No Bean Recipe
This keto chili recipe has no beans. With just over 6 net carbs per serving, it makes an awesome low carb dinner on a cold fall evening.
Ingredients
- 1 lbs Ground Beef
- 1/2 c Yellow Onions chopped
- 1/2 c Yellow Bell Pepper chopped
- 2 tbsp Garlic minced
- 2 tbsp Smoked Paprika
- 1 tbsp Ground Cumin
- 1 tsp Cayenne Pepper more if you like spice!
- 1 tsp Chili Powder
- 1 tsp Black Pepper
- 1 tsp Oregano
- 14.5 oz Can Diced Tomatoes low or no salt added
- 1 c Chicken Broth low sodium version
Instructions
- Rinse and pat dry the onions and yellow bell pepper.
- Place the ground beef in a large sauce pan and brown over medium high heat, stirring occasionally.
- While the beef is browning, dice the onion and yellow bell pepper into small (1/4 inch) pieces. You'll use about half of each, save the leftovers as toppers for a green leaf salad!
- When the meat is no longer pink, remove it from the pan with a slotted spoon (leaving the grease in the pan) and set aside.
- Add about 1/2 cup each of the chopped onion and yellow peppers to the sauce pan and cook until onion is translucent and yellow pepper is soft.
- Add all the spices to the pan and stir, let them simmer for a minute.
- Add meat back to pan and top with the diced tomatoes and chicken broth. Stir to mix thoroughly.
- Let the chili come to a simmer, then reduce heat to very low and cook uncovered for about 1 hour to thicken the sauce.
- Remove from heat and cover for 10 minutes. Then serve immediately or let cool and refrigerate for later.
- Top with cheddar cheese. You can also add a pinch or two the leftover onions and yellow pepper.
Notes
Nutrition Per Serving:
-
For the diced tomatoes, I get the Muir-Glen brand, organic, fire-roasted, no salt added: https://www.muirglen.com/products/fire-roasted-diced-tomatoes-no-salt-added/Calories 341.25 Protein (g) 20.98 Fat (g) 24.67 Carbs (g) 8.5 Fiber (g) 2.15 Sugar (g) 4 Sodium (mg) 53.5