Keto Recipes – Low Carb Chilli

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One of the things I’ve missed since going keto is a warming bowl of chilli, but with a bit of experimentation I’ve managed to combine two of my loves – keto and slow cooking! Obviously it’s sans-beans because they’re all just too high in carbs but with the celery and tomatoes, it didn’t really feel like it was lacking too much. This recipe serves 8 people, can be frozen for eating at a later date, and one portion is 10.7g carbs, 11.2g fat, 35.4g protein and just 288 calories, making it the perfect keto dinner.

We served ours with Bare Naked “rice”, a konjac-based rice substitute which comes in a sachet and can be microwaved just like normal rice, except a serving is just 0.1g carbs and only ten calories!

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Low Carb Chilli
Author: 
Recipe type: Keto
Cuisine: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A low-carb, slow-cooker chilli
Ingredients
  • 900g lean beef mince
  • 2 x 400g tins chopped tomatoes
  • 100g tomato puree
  • 2 sticks of celery, finely diced
  • 2 red bell peppers, finely diced
  • 1 onion, finely diced
  • 2 tbsp cumin
  • 2 tbsp mild chilli powder
  • 1 tbsp paprika
  • 2 tsps tabasco
  • dash of olive oil
Instructions
  1. Brown the mince in a frying pan with a tiny dash of olive oil
  2. Drain the mince and add it to the slow cooker
  3. Add the onion, pepper and celery to the pan and fry until onion starts to go translucent before adding to the slow cooker
  4. Add the chopped tomatoes and tomato paste
  5. Fill one of the tomato tins with water and add to the slow cooker
  6. Add the spices and give it all a really good stir
  7. Cook on low for 6-8 hours
  8. Serve with konjac rice, sour cream, avocados and grated cheese
Nutrition Information
Calories: 288 Fat: 11.2g Saturated fat: 2.3g Unsaturated fat: 0.5g Trans fat: 0 Carbohydrates: 10.7g Sugar: 7.4g Sodium: 94mg Fiber: 3.3g Protein: 35.4g Cholesterol: 67.5mg

Next time I would also perhaps add some chopped pickled jalapenos to give it a bit more bite, but it was still really tasty exactly as it was. Let me know if you give this a go, or if you have your own variation of this dish that we could try!

 

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