This chili is so good and only takes about 20 minutes to throw together. It freezes really well and is perfect for lunch or dinner on these cold winter days. I enjoyed this chili with a Keto Almond Bread Muffin and it was the perfect substitute for the traditional corn bread.
Prep time: 30-40 minutes
Nutrition per serving: 306 calories, 18g fat, 8g net carbs, 26g protein
1/2 tbsp avocado oil/ghee
1/2 large or 1 small onion, diced
3 cloves garlic, minced
1 lb 85% ground beef
1/2 lb ground turkey
2 tbsp cumin
2 tbsp chili powder
2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp cayenne (can omit if you don’t want it spicy)
1 1/2 bell peppers, chopped (I used a mixture of orange, red and yellow peppers)
14.5oz can diced tomatoes (I really like Muir Glen Fire Roasted Tomatoes)
1 tbsp tomato paste
1/4 cup tomato sauce (I used Muir Glen brand)
1 1/2 cup beef broth
2 small zucchinis, shredded and liquid squeezed out
Additional toppings: shredded cheese, sour cream, avocado
Heat 1/2 tbsp avocado oil or ghee in a large pot. Add chopped onions and garlic and saute for 3-4 minutes, stirring often.
Add ground beef and turkey and chop into pieces. Saute for 5 minutes, sprinkle with cumin, chili powder, oregano, garlic powder, onion powder, salt and cayenne and mix well, sauteing for an additional 5 minutes. Add chopped bell peppers and let cook for 4-5 minutes.
Add can of diced tomatoes, tomato paste, tomato sauce and beef broth and stir well. Finally add your shredded zucchini, stir, cover and simmer for at least 10 minutes. I will often let it simmer for upwards of 30 minutes to really incorporate the flavors but if you don’t have time feel free to serve it up!!
Top with additional toppings and enjoy!!