Amazing, Keto Chili you will love this fall!
It is fall!
Nothing says fall more than KETO CHILI!
I started my Keto Journey in October of 2018, and could not have found a better way to finish my fall evenings than with a bowl of this hearty keto chili!!
For most of the first year of my keto adapted life, I had made this chili at least once, sometimes twice, a month. It is easy, filling and so delicious!!! I have been trying to steer clear of dairy, but I love to dress this chili up with a handful…or two…of shredded cheddar cheese and a few dollops of sour cream!! YUM!! I also like my food spicy, and a few shakes of Tapatio really SPICES things up to my liking.
TRY IT!
Trust me!
SEVERAL friends of mine have been turned on to keto and every single one of them started out having dinner with me, trying this dish and now all of them make it as regularly as I do.
Leave a comment and let me know your favorite garnish after trying this for yourself.
30-Minute Hearty Keto Chili
Equipment
- Dutch Oven
Ingredients
- 1 Tsp Olive Oil
Canned Goods
- 1 6oz Can Tomato Paste
- 10oz Can Diced Tomatoes and Green Chilies
- 6oz Can Beef Bone Broth
Produce
- 1 Small Onion
- 1 Green Bell Pepper
Meat
- 1 Lb Ground Beef
- 1 Lb Italian Sausage
Spices
- 1 Clove Garlic
- 1 1/2 Tsp Chili Powder
- 1 Tsp Cumin
- 2 Tsp Pink Himalayan Salt
- 2 Tsp Ground Black Pepper
Instructions
- Dice onion and bell pepper.
- In a dutch oven, heat olive oil under medium heat. Add onions and bell peppers. Sauté for 1-2 minutes. Stir in garlic, salt, pepper, and spices.
- Bring to a boil, then reduce heat to low. Cook for 20-25 minutes, stirring occasionally.
- Top with cheese, sour cream, and avocado if desired.
