This keto chili recipe is surprisingly close to the ideal keto macronutrient range and gets a satiating and savory dose of fat from ground beef and Italian sausage.
- 3 tablespoons olive oil
- 1 yellow onion diced
- 1 green pepper diced
- 1 pound ground beef 80% lean/20% fat
- ½ pound ground Italian sausage
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne
- 1 14.5-oz. can diced tomatoes
- 1 6-oz. can tomato paste
- 1-2 cups water
- Kosher salt and pepper
- 4 ripe avocados diced
- Green onions sliced (optional garnish)
- Cilantro chopped (optional garnish)
- Jalapeños diced (optional garnish)
- Shredded cheddar cheese optional garnish
- Sour cream optional garnish
In a large soup pot, heat the olive oil at medium-high heat. Add the onion and green pepper, and stir for about 3-4 minutes until it begins to soften.
Add the ground beef and ground Italian sausage. Season with salt and pepper. Stir continuously until meat is browned.
Add all the spices, diced tomatoes, and tomato paste, and stir together until thoroughly combined. Add 1-2 cups of water depending on desired thickness.
Bring to a boil, reduce heat to low, cover and simmer 40-45 minutes, stirring occasionally. Check seasoning.
Top each bowl with half of a chopped avocado and serve.
Garnish with Keto Crisps, cheddar cheese, sour cream, green onions, cilantro, or jalapeños, if desired.