Keto Chili

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.



Serves: 6

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!!

Almond Bread Muffins

Thai Curry Chicken Soup

This soup was incredible and so quick to make! This is the perfect meal to eat the day after you have a rotisserie chicken because you can just shred your leftover chicken and throw it right in! I didn’t have a rotisserie chicken so I through a couple of chicken breasts in my Instant Pot and shredded those instead. This recipe makes two servings but you can easily double or triple it to feed more people and you can throw in more chicken than the recipe calls for if you are looking for extra protein.



Serves: 2

Prep/Cook Time: 20 minutes

  • 1 tbsp coconut oil/avocado oil

  • 1 tbsp red curry paste

  • 2 garlic cloves, minced

  • 3 cups chicken stock

  • 1 cup canned coconut milk (full fat is best but you can use the lighter version if you want)

  • 1 1/2 tbsp fish sauce

  • 2 tsp coconut sugar or brown sugar

  • 10 green beans, cut into small chunks

  • 1 cup bean sprouts (my grocery store was sold out when I made this so I substituted it with sliced bok choy and it worked great!)

  • 2 scallions, sliced diagonally (keep some of the greens for garnish)

  • 1 - 1 1/2 cups cooked and shredded chicken

  • 1 tbsp fresh basil, chopped (chop a little extra for garnish)

  • 2 tbsp lime juice

  • 1 red chili for garnish, cut into small rounds

  • optional: crusty bread for serving, red pepper flakes to kick up the spice!


    Heat the oil in a large saucepan over medium-high heat. Add the red curry paste and minced garlic and saute for one minute, stirring to break up the curry paste.

    Add your chicken stock, coconut milk, fish sauce and brown sugar and stir well to combine. Bring to a boil and add your green beans. Reduce to a simmer and cook for 3 minutes uncovered. Add the bean sprouts (or bok choy), chicken and scallions and cook for an additional 2 minutes uncovered.

    Remove from the heat and stir in the chopped basil and lime juice.

    Separate into two bowls and top with extra scallions, basil and sliced red chili.


Recipe by Mediterrasian

Brazilian Shrimp Soup

This soup was delicious and really simple and quick to put together! Serve with a piece of crusty bread and enjoy!



Serves: 6-8

Prep Time: 30 minutes

  • 2 tbsp olive oil or avocado oil

  • 1 medium onion, chopped

  • 1 bell pepper, chopped

  • 4 garlic cloves, minced

  • 1/2 cup long-grain rice

  • 1/4 tsp red pepper flakes

  • 1 tsp salt

  • 28 oz can crushed or minced tomatoes

  • 4 cups water

  • 1 cup unsweetened canned coconut milk

  • 1 1/2 lbs shrimp, shelled and cut into thirds

  • 1/4 tsp pepper

  • 3 tbsp lemon juice

  • 1/2 cup fresh parsley, chopped


Heat 2 tbsp oil over medium heat in a large pot. Add your chopped onions, bell peppers and garlic and saute for 5 minutes.

Add rice, red pepper flakes, salt, tomatoes and water. Bring to a boil and cook, uncovered, for 10 minutes.

Stir in the coconut milk and bring to a simmer. Lower the heat, keeping a good simmer going. Add your shrimp and cook for 3-5 minutes, until shrimp is opaque and cooked through.

Stir in pepper, lemon juice and parsley and enjoy with some fresh bread!

Recipe by Jo Cooks