Description
My low carb, keto chili recipe is hearty, easy, & flavorful! Make it with common ingredients using your Crock Pot, Instant Pot, or stovetop.
Ingredients
- Olive oil (just a bit for sauteing)
- 1/2 large Onion (diced)
- 8 cloves Garlic (minced)
- 2 1/2 lb Ground beef
- 2 15-oz cans Diced tomatoes (with liquid)
- 1 6-oz can Tomato paste
- 1 4-oz can Green chiles (with liquid)
- 2 tbsp Worcestershire sauce
- 1/4 cup Chili powder
- 2 tbsp Cumin
- 1 tbsp Dried oregano
- 2 tsp Sea salt
- 1 tsp Black pepper
- 1 medium Bay leaf (optional)
Instructions
- Saute: Cook the onion in a little oil until translucent. Add the garlic and saute until fragrant.
- Brown: Add the ground beef and cook until browned, breaking it apart with a spatula.
- Combine: Transfer the mixture to your cooking vessel (slow cooker, Instant Pot, or Dutch oven). Add the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, oregano, sea salt, pepper, and bay leaf. (For Instant Pot, add 1 cup vegetable broth).
- Cook: Slow cook for 6-8 hours on Low or 3-4 hours on High; Instant Pot for 35 minutes on ‘Meat/Stew’ mode; or simmer on the stovetop for 1 hour.
- Serve: Remove the bay leaf before serving.
Notes
Serving size: 1 cup. Leftovers keep in an airtight container in the refrigerator for up to 3-5 days and freeze beautifully. You can reheat on the stovetop, in the microwave, or in a slow cooker.
- Prep Time: PT15M
- Cook Time: PT480M
- Category: Main Course
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 306 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 85 mg