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 tablespoon olive oil
- 1 medium (110g) chopped onion
- 2 jalapeno peppers (28g), diced
- 2 cloves fresh garlic, minced or pressed
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon red or cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- 2 pounds 80% lean ground beef
- 14.5 ounce can diced tomatoes
- 1 1/2 cups (6 ounces) shredded Monterey jack cheese
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 jalapeños and garlic; 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.
