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Keto Chili

Keto Chili

Keto Chili

I like to consider myself somewhat of a chili aficionado and with that wealth of chili related experience this Keto Chili gets the seal of approval from me.  Now, depending on where you are from you may be saying, “uh...duh all chili is keto”, but not all chili is created equal. There seem to be just as many different regional varieties of chili as there are regions. Texas chili is strictly no beans or tomatoes, Skyline chili is served on a bed of spaghetti, but this chili is sort of a mashup of a few different styles to give you a hearty bowl of the American classic that’s sure to satisfy your tastebuds and keep your macros in check.  

One of my favorite recipes as a boy scout was always chili cooked in a dutch oven over hot coals with a layer of cornbread baked right on top.  Needless to say, next time I make this recipe I will definitely be whipping up a batch of my keto cornbread to recreate my favorite campfire classic.  

This has been a great meal for me to incorporate into my diet as the base for OMAD.  Piled high with toppings and a side (and maybe even a dessert).  Personally, I’ve had a lot of success with intermittent fasting and OMAD.  If you’re new to it be patient and find what works for you, and if the answer is it doesn’t… that's fine! Not all bodies, and therefore diets, are one size fits all and it's okay, do what works for you.

Keto Chili
Serves: 4

Keto Chili

This Keto Chili is spicy, smoky, and awesome when topped with jalapeńos, shredded cheese, and sour cream!

prep time: 15 minscook time: 60 minstotal time: 75 mins

ingredients:

  • 1/4 cup avocado oil
  • 3 garlic cloves, minced
  • 1/2 white onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 lb ground beef
  • 14 oz can fire roasted diced tomatoes (not drained)
  • 1 cup beef bone broth
Toppings:
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup diced onion
  • 1/4 cup sour cream
  • 1 avocado, sliced or diced
  • 2 jalapeños, thinly sliced
  • 2 tablespoons minced cilantro 

instructions

  1. 1. Heat the oil over medium high heat in a cast iron dutch oven or soup pot, add in the garlic, onion, and bell pepper. Cook for 5 minutes until they start to soften. 
  2. 2. Add in the spices and cook for 30 seconds before adding in the ground beef. Brown the ground beef for 5-7 minutes. Pour in the tomatoes and broth. Cover and simmer on low for one hour. 
  3. 3. To serve, top with desired toppings. 

NOTES:

These macros work great for keto folks who consume two larger meals per day, feel free to make this into 6 servings to lower the macros.

calories

706

fat (grams)

61.8

sat. fat (grams)

19.3

carbs (grams)

17.5

net carbs

10.2

protein (grams)

22.6
Created using The Recipes Generator


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