Low-Carb Paleo Chili
This Low-Carb Paleo Chili is a warm, satisfying dish made with rich flavors and wholesome ingredients, perfect for weeknight dinners or casual gatherings.
Ingredients
Meat Base
- 1 lb ground beef Can substitute with ground turkey or chicken for a leaner option.
- 1 lb beef sausage
- 4 slices turkey bacon
Vegetables
- 1 cup onion, chopped
- 2 cloves garlic, minced
Canned Items and Broth
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato paste (6 oz)
- 2 cups beef broth
Spices
- 1 tablespoon chili powder
- 1 tablespoon cumin
- to taste Salt and pepper
Instructions
Cooking
- In a large pot, cook the turkey bacon over medium heat until crispy. Once done, remove and set aside.
- In the same pot, add the ground beef and beef sausage. Cook until browned, breaking up the meat as it cooks for an even texture.
- Add the chopped onion and minced garlic to the pot, sauté until softened and fragrant.
- Stir in the diced tomatoes, tomato paste, beef broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a simmer and let it cook for about 30 minutes while stirring occasionally.
- Add the cooked turkey bacon back into the pot and mix well.
- Serve hot, topped with avocado, cilantro, sour cream if desired.
Notes
This chili stores beautifully in airtight containers for up to three days in the refrigerator. You can freeze individual portions for up to three months. For serving, consider toppings like avocado, cilantro, sour cream.
Per serving (6 servings, toppings not included): about 31g protein, 10g net carbs, 39g fat, 525 calories. Calculated from the ingredient list with USDA data.