Keto Chili
Made without beans -- and loaded with meat and cheese instead -- this easy keto chili recipe is low-carb, keto-friendly and ready under an hour.
Servings: 6
Calories: 852kcal
Ingredients
- 4 slices of bacon
- 1 pound ground beef
- 1 pound ground hot Italian sausage
- 1 green bell pepper, diced
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced and de-seeded to taste
- 15.5 ounces crushed tomatoes
- 15.5 ounces diced tomatoes
- 2 cups vegetable broth, sodium-free
- ½ packet chili seasoning, about 2 to 3 tablespoons
- salt and pepper, to taste
- 1 slice of bacon, for garnish
- 1 ½ to 2 cups cheese
Instructions
- In a medium-sized pot over medium-high heat, cook bacon until very crispy. Roughly chop bacon and set aside.
- Cook together ground beef, Italian sausage, bell pepper, celery, onion, garlic, and jalapeño until cooked through. Drain grease from the meat and vegetable mixture.
- Once drained, add in diced and crushed tomatoes, vegetable broth, chili seasoning, and salt and pepper. Mix well and bring chili to a boil.
- Once boiling, simmer for 20 to 30 minutes.
- Once ready to serve, stir in bacon and, one handful at a time, cheese until fully incorporated. Garnish with crumbled bacon, avocado, cheese, and sour cream.
Notes
- Many store-bought vegetable broths have added sugar. I have found that the sodium-free broths do not have sugar added to them, so I recommend using this or using beef bouillon.
- You can also make this recipe in your slow cooker. After you’ve pan-fried all the ingredients like the first half of the instructions, simply move the cooked ingredients to the crockpot and cook on low for 4 hours.
Nutrition
Calories: 852kcal | Carbohydrates: 15g | Protein: 45g | Fat: 68g | Saturated Fat: 31g | Cholesterol: 192mg | Sodium: 1664mg | Potassium: 939mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1185IU | Vitamin C: 36mg | Calcium: 562mg | Iron: 5mg