Keto Southwestern Chili is the perfect instant pot meal. It can be thrown together on a busy weeknight in minutes and is on the table in less than 45. It has quickly become one of our family favorites.
Macros: Fat – 15 gms, Net Carbs -7 gms, Protein – 12 gms
Nothing beats Keto Southwestern Chili on a cold winter night
During the winter months I love curling up with a good book in front of the fireplace. There’s something extra special about being warm and cozy inside while the snow flies outside. I could sit and watch the snow fall all day. Unfortunately, I rarely have that luxury. Life is hectic and busy.
That’s why I enjoy Keto Southwestern Chili. It helps when everything is hectic. I can throw it together in minutes in my instant pot and it’s ready to eat speedy quick. It allows me more time to savor the time I do have and warms me from the inside out on those cold winter nights.
Keto Southwestern Chile Meal Prep
All of the ingredients for the keto southwestern chili can be prepared ahead of time. Clean and prepare your vegetables ahead and store in the refrigerator for up to a week.
Todays Recommendations
Great Keto Cooking tools are a must for keto dieters. Think about it. We cook most, if not all, our meals from scratch. This can be a real drain on time and difficult to deal with in our crazy fast paced lives. Having tools that save time can be invaluable.
Without a doubt my Instant Pot is one of my favorite tools when cooking keto. It is so simple to use and I can cook up something delicious in a short amount of time. It also saves me in cleaning time, because I do virtually everything right in the pot.
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Keto Southwestern Chili
Servings:8 | Prep Time:10minutes | Cook Time:20minutes |
- 2 tbs olive oil
- 1/2 onion chopped
- 2 celery stalks sliced
- 16 oz ground beef
- 16 oz Fire Roasted tomatoes Diced
- 16 oz Salsa
- 12 oz mushrooms quartered
- 2 tbsp chili powder
- 2 tbsp smoked paprika
- 2 tsp sea salt
- 2 tsp garlic powder
- 1/2 tsp red pepper flakes
Ingredients
Servings:
Units:
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- Gather your ingredients.
- Plug in your instant pot and press the saute button to begin heating your pan.
- Once the instant pot is hot, Pour in the 2 tbsp olive oil and add the chopped onion.
- Cook the onions until softened and translucent. About 3 minutes.
- Add the celery, and continue to saute until the celery is softened.
- Add the ground beef to the onion mixture and cook until the ground beef is browned.
- Shut off the instant pot and add the rest of your ingredients to the pan. Stirring to incorporate all the ingredients.
- Place the lid on your instant pot and hit the manual button.
- Adjust the time for 20 minutes, close the valve to prevent the steam from escaping.
- After the instant pot completes its cooking cycle release the valve on the instant pot and allow the steam to escape. Then remove the lid.
- Stir the chili and serve topped with sour cream, cheese and sliced avocado if desired.
Any sugar free salsa will work with this recipe. I prefer a medium spicy salsa to give my chili a little extra zip. Try different types of salsa to change up the flavor profile.
The nutrition label does not include the extra condiments such as cheese, sour cream or avocado. I add the avocado to increase my fat content. Be sure to include the extra condiment calculations in your macros if you are keeping track.
When I calculate the carb content, I remove Erythritol from the total as it normally does not affect blood glucose levels. It’s important to note that each person’s diet needs, and restrictions are unique. You are in charge of your own health. It’s up to you to decide what carb totals you should use. The macros for my recipes are calculated using FatSecret. This is provided purely as a courtesy for my readers. While I try my best to be accurate, I recommend you verify all nutritional information on your own, instead of relying solely on my calculations.
As you read my blog and try my recipes you will notice that I recommend products or services that I’ve found helpful. These products and services are recommended to you because I use them and think that you might find them helpful as well. I’m a member of Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may receive a small monetary gain from the purchase of these products or services.
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Hello Shari,
Thank you for sharing this. Looks soo yummy to me. Gonna try this tomorrow after office. Pl do let me know where I can subscribe email. Thank you. I will be sharing your blog on my health blog. https://www.trendingmantra.com
Thank you. Let me know how you like it. My husband and I eat this chili often and never get tired of it. I appreciate the share!
I do not have an instant pot. What r the cooking instructions if u don’t own one.
Thanks for asking Wendy. If you do not have an instant pot, you can still make the chili. It will just take a bit longer. Go ahead and follow the directions as written but in a large pan on the stove. Instead of cooking in the instant pot after all your ingredients are added, simply bring your chili to simmer on the stove for an hour. Stirring occasionally to keep the chili from sticking. If you have a slow cooker, you could saute your veggies and brown the meat and add it to your slow cooker with all the other ingredients. Stir well and slow cook for 4 hours on high or 6 on low.
I don’t try to eat Keto but this sounds great. Will add it to our menu next week!
Please do, I hope you enjoy it.