Keto Chili Bowl Recipe
4.5g
Net Carbs
25.6g
Protein
31.2g
Fat
1.5g
Fiber
411
Calories
Cooking tip: Chili and cornbread are the perfect pair! If you are in Phase 3 or on Atkins 40 or 100, try our Southwestern Cornbread recipe.
Ingredients:
- 1/8 teaspoon Cinnamon
- 2 pounds Ground Beef (80% Lean / 20% Fat)
- 1 medium (2-1/2" diameter) Onions
- 2 tablespoons Chili Powder
- 1/2 teaspoon Salt
- 2 each Garlic, clove
- 2 Jalapeno Peppers
- 1 tablespoon Extra Virgin Olive Oil
- 1/4 teaspoon Black Pepper, ground
- 1 1/2 cups shredded Monterey Jack Cheese
- 1 1/2 teaspoons Cumin
- 1/4 teaspoon Red or Cayenne Pepper
- 1 14.5 ounces can Diced Tomato
Directions:
- Heat broiler. In a deep 9 or 10-inch oven-proof skillet, heat olive oil over medium-high heat for 1 minute.
- Add chopped onion; cook until golden, about 3 minutes, stirring occasionally and reducing heat to medium if needed to prevent scorching. Add minced or pressed garlic and diced jalapeños; cook 30 seconds, stirring until fragrant.
- Add chili powder, cumin, salt, red pepper, black pepper, and cinnamon; stir to coat the vegetables. Add ground beef and cook until browned, about 6-10 minutes, stirring occasionally. Drain excess liquid from pan.
- Add tomatoes, and bring to a boil. Sprinkle cheese over top. Place 5 inches from heating element, and broil just until melted, 2-3 minutes. One serving is about 3/4 cup of chili.
Note: for milder chili, remove the seeds and ribs of the jalapenos before dicing.
