Best Low Carb Keto Chili Recipe

 

Best Low Carb Keto Chili Recipe with no Beans.

I’ve replaced my traditional spicy chili recipe with this low-carb chili recipe with no beans and it is so delicious that you won't even miss the beans! Beans are high in carbs even though they are offset by a lot of fiber but a lot of people can't eat beans without stomach discomfort. Also, a lot of people gain weight when they eat beans but they still crave that hot bowl of chili on those cold winter days. By replacing beans with mushrooms, it is seriously the best bowl of low-carb chili!

Makes approximately 6 servings, 350 calories/each

INGREDIENTS:

  • 1 pound ground turkey (ground beef is fine too)
  • 1 yellow onion, diced
  • 1 large bell pepper, any color, diced
  • 1 jalapeno, minced
  • 1 clove garlic, minced
  • 15 ounces canned diced tomatoes
  • 1 can Rotel with green chilis
  • 1 large package of white mushrooms, sliced
  • 1 cup of beef broth
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • Optional garnishments: raw jalapeno slices, raw diced onion, shredded cheese, sour cream 

INSTRUCTIONS:

  1. In a large skillet, cook the ground turkey, onions and bell pepper over medium heat, remove the fat and transfer the mixture to a large pot. Stir in the beef broth, diced tomatoes and Rotel
  2. In the same skillet you cooked the meat in, sauté the mushrooms until tender. Transfer to the large pot. 
  3. Add the jalapeno, garlic, chili powder, cumin, and salt and stir.
  4. Bring to a boil and reduce to a simmer. Simmer for at least 20 minutes, but preferably an hour or longer for the best taste.
  5. Serve with the garnishments such as jalapeno slices, raw onion, sour cream and shredded cheddar, as desired.
NOTES: 
  • Use your favorite low-sodium Chili Mix Seasoning packet if desired.
  • You can add more vegetables to this recipe if you like such as another bell pepper or even diced celery.
  • Add additional broth if too much cooks off during the simmering process.
  • The longer the chili simmers, the better the flavor will be. I recommend one hour or more for the best taste.
  • The chili can be made a day ahead and refrigerated.
RECOMMENDED PRODUCTS:

Cast Iron Dutch Oven with Lid


Large 6-Quart White Enameled Cast Iron Dutch Oven with Lid. Available on Amazon.com