Keto Chili Bowl Recipe
Net Atkins Count TM
Cook Time: 20 Minutes
Phase: Phase 1
1 tablespoon Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions
2 each Garlic, clove
2 pepper Jalapeno Peppers
2 tbsp Chili Powder
1 1/2 tsp Cumin
0 1/2 tsp Salt
0 1/4 tsp Red or Cayenne Pepper
0 1/4 tsp Black Pepper, ground
0 1/8 tsp Cinnamon
2 lb Ground Beef (80% Lean / 20% Fat)
1 14.5 oz can Diced Tomatoes
1 1/2 cup, shredded Monterey Jack Cheese
- Heat broiler. In a deep 9 or 10-inch oven-proof skillet, heat olive oil over medium-high heat for 1 minute.
- Add chopped onion; cook until golden, about 3 minutes, stirring occasionally and reducing heat to medium if needed to prevent scorching. Add minced or pressed garlic and diced jalapeños; cook 30 seconds, stirring until fragrant.
- Add chili powder, cumin, salt, red pepper, black pepper, and cinnamon; stir to coat the vegetables. Add ground beef and cook until browned, about 6-10 minutes, stirring occasionally. Drain excess liquid from pan.
- Add tomatoes, and bring to a boil. Sprinkle cheese over top. Place 5 inches from heating element, and broil just until melted, 2-3 minutes. One serving is about 3/4 cup of chili.
Note: for milder chili, remove the seeds and ribs of the jalapenos before dicing.
Chili and cornbread are the perfect pair! If you are in Phase 3 or on Atkins 40 or 100, try our Southwestern Cornbread recipe.