Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 pound ground beef (or ground turkey)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup beef or chicken broth
- 1 can (15 ounces) kidney beans, drained and rinsed (optional, omit for strict keto)
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, garlic, and bell peppers to the pot. Sauté until the vegetables have softened, about 5 minutes.
- Push the vegetables to one side of the pot and add the ground beef. Cook, breaking up the meat with a spoon, until browned and cooked through.
- Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add the diced tomatoes, tomato paste, and broth to the pot. Stir well to combine.
- If using kidney beans, add them to the pot as well. If you’re following a strict keto diet, omit the beans.
- Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, but it can be cooked longer for deeper flavors.
- Serve hot and garnish with shredded cheddar cheese, sour cream, and chopped green onions if desired.
Nutritional Information (per serving, without optional toppings):
- Calories: Approximately 350-400 calories
- Total Fat: 23-25g
- Saturated Fat: 8-10g
- Cholesterol: 70-80mg
- Sodium: 800-900mg
- Total Carbohydrates: 9-11g
- Dietary Fiber: 3-4g
- Sugars: 4-5g
- Protein: 25-30g
Please note that the nutritional information can vary depending on the specific brands and quantities of ingredients used. It’s always a good idea to double-check with the specific products you use and adjust the measurements accordingly.
