Updated: Dec 10, 2019
Yes, you can have chili on keto! You just have to be smart about the ingredients, and make some clever substitutions. This recipe for a ketogenic chili is absolutely amazing. You probably won't even be able to tell that it is keto. There is plenty of flavor, and the texture is spot on.
Total Time: 45 minutes
Macros Per Serving:
Total Carbs: 16g
Net Carbs: 8g
*Macros include 1 ounce of cheddar cheese for topping.
(Ingredients can be purchased by clicking on the green link)
2 TBSP Olive Oil
1 TBSP Minced Garlic
½ Medium Yellow Onion, diced
1 lb 80/20 Ground Beef
1 TBSP Cumin
1 TBSP Chili Powder
2 TSP Paprika
1 TSP Pink Himalayan Salt
¼ TSP Ground Red Pepper
8 OZ Beef Broth
15 OZ Black Soy Beans, rinsed
14 OZ Crushed Tomatoes
4 OZ Cheddar Cheese (included in macros)
Sour Cream (optional)
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Let's Do This:
Add olive oil, garlic, and diced yellow onion to your pot. Cook until the garlic is fragrant and the onion is translucent.
Add the ground beef to the pot, cook until browned.
Once your beef is browned, add cumin, chili powder, paprika, salt, and ground red pepper. Stir to evenly distribute spices.
Add crushed tomatoes and broth to the pot.
Rinse the black soybeans. Add the black soybeans to you chili. Bring your chili to a boil, then reduce heat to simmer for about 30 minutes.
Plate with cheddar cheese.