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Keto Chilli

This keto chilli is a perfect dinner for Winter. It's a great low carb option and can be easily made into a breakfast meal by adding some fried eggs on top. 
Course Main Course
Cuisine Keto, Low Carb, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 594kcal

Ingredients

Instructions

  • If you are using chorizo sausages, remove the skin and finely chop the meat
  • Add the chopped chorizo sausage into a large pot over a medium high heat and cook until browned. We don't add any oil when cooking the chorizo and just use the oil that comes out of the chorizo. 
  • Add the pork and beef to the pot and break up by stirring with a wooden spoon. Cook until browned, stirring occasionally to avoid large clumps of ground meat. 
  • Add the tomato paste, dried spices and 1/2 tsp of salt and some fresh cracked pepper to the pot and stir to combine. Cook for 2-3 minutes to release the fragrance of the spices. 
  • Add the passata, bone broth and the Chipotle chilli in adobo sauce and bring to a simmer. Simmer for 30 minutes. 
  • Add the butter and stir through till melted. Serve.

Notes

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. 

Nutrition

Calories: 594kcal | Carbohydrates: 8g | Protein: 31g | Fat: 48g | Fiber: 1g | Sugar: 3g | Net Carbs: 7g