Keto Chili Calories: Nutritional Facts And Benefits

Keto chili is a hearty, flavorful dish that can be made in a Crock Pot, Instant Pot, or on the stovetop. It is a comfort food that is perfect for cold weather, and the best part is that it is low carb and keto-friendly! The number of calories in keto chili can vary depending on the ingredients and cooking methods used, but typically it ranges from 297 to 387 calories per serving. Some recipes include ground beef, sausage, diced tomatoes, tomato paste, spices, and various toppings such as cheese, sour cream, and green onions. So, if you're looking for a warm and satisfying meal that fits within your keto diet, keto chili is a great option!

Keto chilli with ground beef

Ingredients for 8 servings:

• 2 pounds of ground beef
• 1 green bell pepper, finely chopped
• 1 jalapeño, seeded and finely chopped
• 2 cloves of garlic, minced
• 1 (10-ounce) can of tomatoes with green chilies, undrained
• 1 (15-ounce) can of tomato sauce
• 1 (32-ounce) carton of beef broth
• 1 (7-ounce) can of tomato paste
• 2 tablespoons of chili powder
• 1 teaspoon each of oregano, cumin, and garlic powder
• Salt and pepper to taste

Optional ingredients:

• Sour cream
• Cheddar cheese
• Green onions
• Keto tortilla chips
• Avocado
• Jalapenos
• Keto cornbread

Method:

Start by heating a large pot or Dutch oven to medium heat. Once the pot is hot, add the ground beef and cook until browned, breaking it up as you go. Drain off the grease but keep the meat in the pan.

Next, add the chopped bell peppers and jalapenos and saute for 2-3 minutes. You can adjust the spice level by adding or removing seeds from the jalapenos.

Now, add the tomato paste, tomato sauce, canned tomatoes, spices, and beef broth. Stir well to make sure all the ingredients are mixed.

Allow the chilli to warm up to a simmer, then lower the heat to low. Simmer uncovered for about 25-30 minutes or until the tomato juice has reduced and thickened.

This keto chilli recipe is amazing on its own, but you can also serve it with keto biscuits or bread.

Storage:

Before storing, allow the chilli to cool completely to prevent a build-up of condensation, which will result in a watery dish. Once cooled, place the chilli in an airtight container and store in the refrigerator for up to 5 days. Alternatively, you can pre-portion the chilli for quick and easy meal prep.

To reheat chilli in single-serve portions, use a microwave in 30-second increments until warmed through. To reheat chilli in large portions, place it in a pot or Dutch oven over medium-low heat, stirring occasionally until warmed through.

Nutritional Information:

One serving of this keto chilli (1.5 cups) contains approximately 300-350 calories, 8-11 grams of carbohydrates, 24 grams of protein, and 18-28 grams of fat.

Keto chilli with ground beef and sausage

Ingredients:

• Ground beef
• Sausage (regular or hot)
• Onion (diced)
• Bell pepper (diced)
• Jalapeno (mild or hot)
• Garlic (minced)
• Tomato paste
• Canned diced tomatoes
• Beef broth
• Chili powder
• Cumin
• Salt
• Cheddar cheese (shredded)
• Sour cream

Optional ingredients:

• Green onions
• Avocado
• Jalapenos
• Keto cornbread

Method:

Start by browning the ground beef and sausage in a large pan. Use a wooden spoon to break up the clumps. Drain the meat and reserve half of the drippings.

Transfer the drained meat into a slow cooker. Add the bell pepper, onion, garlic, tomatoes with juice, tomato paste, chili powder, cumin, and water and mix well.

Place the lid on the slow cooker, set on low, and cook for 6-8 hours, or high for 5 hours, until the veggies are soft.

Serve topped with shredded cheese, green onions, sour cream, and/or sliced jalapenos.

Nutritional Information:

The nutritional content of keto chilli will vary depending on the specific ingredients and quantities used. However, a typical serving of keto chilli with ground beef and sausage (approximately 1 cup) contains around 350-400 calories, with 7-10 grams of carbohydrates, 20-30 grams of protein, and 20-30 grams of fat.

Keto chilli with ground beef and chicken

Ingredients:

• Olive oil
• 1 small onion, diced
• 3 cloves garlic, crushed
• 1-2 jalapenos, minced
• 1 green pepper, diced
• 1 red bell pepper, sliced
• 2 lbs ground beef
• 2 lbs ground chicken
• 3-4 tbsp tomato paste
• 15 oz canned diced tomatoes
• 1/2-1 cup beef broth
• 2 tbsp keto taco seasoning
• 1-2 tbsp chilli powder
• 1 tsp ground cumin
• 1 tsp salt, or to taste
• 1/2 tsp ground pepper, or to taste
• Shredded cheese, to serve
• Sour cream, to serve
• Freshly chopped parsley, to serve

Method:

• Heat 3 tablespoons of olive oil in a large saucepan over high heat.
• Add the diced onion, crushed garlic, and finely chopped jalapenos and red bell pepper. Saute for 3-5 minutes until the onion is translucent.
• Stir in 1-2 teaspoons of chilli powder and 1 teaspoon of salt.
• Add the ground beef and ground chicken. Cook for 10 minutes, breaking up the meat with a spoon and stirring continuously until well browned.
• Add 2-3 tablespoons of tomato paste, 1 tablespoon of smoked paprika, 1 tablespoon of ground cumin, and 1/2 teaspoon of ground pepper. Stir well and cook for another 5 minutes.
• Pour in the canned diced tomatoes and beef broth. Mix well.
• Reduce the heat to a low simmer and continue to cook, uncovered, for 20-30 minutes. For a soupier consistency, add an extra cup of beef broth.
• Taste the chilli and adjust the seasoning with salt and pepper, if needed.
• Serve immediately with shredded cheese, sour cream, and freshly chopped parsley.

Tips:

• For a milder chilli, omit the jalapenos and reduce the amount of chilli powder.
• For a spicier kick, add cayenne pepper or red pepper flakes.
• This recipe can be made in a slow cooker or crockpot. Simply cook the vegetables and meat in a pan before adding to the slow cooker, and let it cook on low heat for 6 hours.
• To store, keep the chilli in an airtight container in the refrigerator for up to one week or freeze for up to 3 months.

Nutrition Information (per serving):

• Calories: 357-364kcal
• Carbohydrates: 6-9g
• Protein: 21-33g
• Fat: 21-28g
• Sodium: 488mg-920mg

Keto chilli with ground beef and turkey

Keto chilli is a hearty, comforting dish that can be made in just one pot or pan. It's a great option for those following a keto diet, as it's low in carbs and beans or legumes are replaced with other ingredients to add bulk and texture. Here's a recipe for keto chilli with ground beef and turkey that serves eight people.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 lbs ground beef (80/20 mix, but you can use a leaner cut if preferred)
• 3 tablespoons tomato paste
• 28 oz fresh tomatoes, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups beef stock or any stock
• 2 tablespoons keto taco seasoning
• 1/2 teaspoon chili powder (optional)
• Salt and pepper, to taste

Optional toppings:

• Shredded cheese
• Sour cream
• Parsley

Method:

Heat the olive oil in a non-stick pan or skillet over medium heat. Add the onion, peppers, and garlic, and cook for 1-2 minutes until fragrant. Increase the heat to high, add the ground beef, and break it apart. Cook until the beef is mostly browned.

Add the remaining ingredients, including the spice mix, and reduce the heat to low. Cover the pan and let the chilli simmer for 1 1/2-2 hours, until it has thickened.

Serve with your choice of toppings.

Tips:

• If using a fattier cut of ground beef, it's recommended to pre-cook the beef and soak up the excess oil before adding it to the pan with the other ingredients.
• For a spicier kick, add cayenne pepper or red pepper flakes.
• This keto chilli can also be made in a slow cooker or crockpot. Simply cook all the vegetables and beef in the pan before adding them to the slow cooker, and reduce the beef stock by half. Cook on low heat for 6 hours.
• Leftovers can be stored in the refrigerator for up to one week or frozen for up to 6 months.

Keto chilli with ground beef and steak

Ingredients:

• 2 pounds of ground beef
• 1 chopped onion
• 2 cloves of minced garlic
• 1 chopped green bell pepper
• 1 seeded and finely chopped jalapeno
• 1 carton of beef broth
• 1 can of diced tomatoes
• 1 can of tomato paste
• 2 tablespoons of chili powder
• 1 teaspoon each of oregano, cumin, and garlic powder
• Salt and pepper to taste

Optional:

• Sour cream
• Shredded cheese
• Freshly grated cheddar
• Guacamole
• Keto tortilla chips
• Keto biscuits
• Keto garlic bread chaffles
• Bacon cheddar chive biscuits

Instructions:

Start by sauteing the onions, peppers, and garlic in olive oil for a few minutes, until fragrant. You can also add some beef or steak to this mix. Next, add the ground beef and cook until browned, breaking it up as you go. Drain off the grease but keep the meat in the pan. Now, add the tomato paste, tomato sauce, canned tomatoes, spices, and beef broth. Stir well to ensure all the ingredients are mixed. Allow the chili to warm up to a simmer, then lower the heat and simmer for about 25-30 minutes, or until the tomato juice has reduced and thickened. This is an important step to get that rich, authentic chili flavor.

Tips:

• If you like your chili spicy, increase the chili powder to 3 tablespoons or add the seeds from the jalapeno.
• This keto chili can be made in a slow cooker or crockpot. Simply cook all the vegetables and beef in a pan before adding them to the slow cooker, and let it cook on low heat for 6-8 hours.
• If you're short on time, you can keep the chili simmering over medium heat and remove it from the stovetop after 45 minutes.
• This keto chili freezes well and can be stored in the freezer for up to 6 months.

Nutrition Information (per serving):

• Calories: 300-350
• Carbohydrates: 9-12g
• Protein: 24-33g
• Fat: 18-21g
• Fiber: 2-4g
• Sugar: 5-8g
• Net Carbs: 6-9g

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