EASY KETO CHILI RECIPE
This easy keto chili recipe is also Paleo and Whole30-compliant. It’s a bean-free chili with a huge flavor!
Ingredients
- 1 1/2 tbsp Olive oil, divided
- 1/2 cup Onion, diced
- 1 Red pepper, diced
- 1/2 cup celery sliced
- 1 Clove of garlic, minced
- 1 lb Grass-fed lean ground beef
- 1 tbsp Chili powder
- 1 tbsp Smoked paprika
- 1/4 tsp Cayenne pepper
- 1 14oz Can fire-roasted diced tomatoes
- 1 14 oz Can crushed tomatoes
- 1/2 cup beef broth
- Pinch of Sea salt
- 2 Bay leaves
- 1/2 cup Parsley, chopped (save for the end)
Instructions
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Pour 1 Tbsp of oil into the Instant Pot and turn to saute mode. Add the onion, pepper, celery, and garlic and sauté until they begin to soften about 3 to 4 minutes.
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Add the remaining oil and lean ground beef. Cook until it begins to turn brown, about 3-4 minutes. Drain any excess fat.
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Add the seasonings and cook until the beef is browned and crumbled, about 3-4 additional minutes.
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Add the remaining ingredients to the pot, and mix until well combined. Cover with the Instant Pot lid and turn the knob to sealing. Set to cook on manual mode at high pressure for 10 minutes.
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After it’s finished cooking, allow the steam to release naturally. (Until the pin drops down to indicate its fully released).
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Remove the lid and turn on the saute feature. Cook for another 3-4 minutes, stirring constantly to prevent burning until the chili thickens up a bit.
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Add in the chopped parsley and serve warm.
Recipe Notes
Calories: 350
Net Carbs: 6 g