Keto Chilli with Vegetables (no beans)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 369.4
- Total Fat: 25.6 g
- Cholesterol: 85.1 mg
- Sodium: 533.3 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 3.3 g
- Protein: 21.9 g
View full nutritional breakdown of Keto Chilli with Vegetables (no beans) calories by ingredient
Introduction
Lots of vegetables to help make up for no beans. Lots of vegetables to help make up for no beans.Number of Servings: 8
Ingredients
-
1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
2 medium (2-1/2" dia) Onions, raw
3 clove Garlic
.66 tbsp Chili powder
1 tsp Salt
32 oz Ground beef, lean
.125 cup Tomato Paste
1 tbsp Paprika
1 tsp Ground Cumin
2 cup Hunt's Diced Tomatoes
.5 tsp Pepper, black
1 cup, chopped Green Peppers
1 cup chopped Red Peppers
1 cup, sliced Zucchini
1 cup, diced Celery, raw
Directions
Place a large saucepan over high heat.
Add the oil, chopped vegetables and sauté for 3-5 minutes until the onion is translucent.
Add the chili powder and salt and stir well.
Add the ground beef. Stir continuously to break apart the meat, saute for 10 minutes until the beef is well browned.
Add the tomato paste, paprika, cumin and coriander and stir well.
Cook for 5 minutes before adding the canned diced tomatoes and pepper. Mix well.
Reduce the heat to a low simmer and continue to cook, uncovered, for 20-30 minutes.
Taste your chili and add additional salt and pepper if desired.
Serve immediately, or cool and store in the fridge for 1 week, or in the freezer for up to 3 months.
Serving Size: Makes 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user JOHNLUE69.
Add the oil, chopped vegetables and sauté for 3-5 minutes until the onion is translucent.
Add the chili powder and salt and stir well.
Add the ground beef. Stir continuously to break apart the meat, saute for 10 minutes until the beef is well browned.
Add the tomato paste, paprika, cumin and coriander and stir well.
Cook for 5 minutes before adding the canned diced tomatoes and pepper. Mix well.
Reduce the heat to a low simmer and continue to cook, uncovered, for 20-30 minutes.
Taste your chili and add additional salt and pepper if desired.
Serve immediately, or cool and store in the fridge for 1 week, or in the freezer for up to 3 months.
Serving Size: Makes 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user JOHNLUE69.