There are fewer dishes more comforting than a warm and hearty bowl of chili topped with generous helpings of melted cheddar and other fixings. Besides, saying that we all need a little extra care to stay well right now, during a period of national quarantine, is likely the understatement of the burgeoning decade.
During periods when time is limited, and challenges are everpresent, easily prepped, slow-cooked, pressure cooker, and Instant Pot meals will likely prove indispensable.
However, you may think of traditional chili, loaded with beans and other possibly high-carb ingredients, like sugar, and wonder if it’s possible to make a keto chili that won’t spike your blood sugar.
Fortunately, it’s possible to convert virtually any comfort-food recipe to one that’s keto-friendly with a few tweaks, and this keto chili proves that point to perfection.
Get ready to enjoy a simple a quick comfort dish sure to please the entire family—just another reason to love your Instant Pot.
Products Used:
– Instant Pot:
– Frontera Taco Skillet Sauce:
Macros (10 servings), w/o cheese: Cals: 160 | Fat: 10g | Carbs: 7g | Fiber: 2g (5 net carbs) | Protein: 10g
Ingredients:
***I forgot to mention it in the video, but I did add 1 cup of water to the Instant Pot before stewing it down.***
– 16 oz, 80/20 Ground Beef
– 1, red bell pepper
– 2, zucchini (medium)
– 1 cup, water
– 2 tsp, onion powder
– 2 tsp, garlic powder
– 1/3 tsp, Habeñero chili powder
– 2 tsp., Kosher salt
– 2 tsp, thyme (dried)
– 2 tsp, rosemary (dried)
– 1/2 container, Red Pack (tomato paste)
– 3/4 cup, Tuttorosso tomato Sauce
– 2 tbsp, Frontera Taco Skillet Sauce, Red Chile & Cumin, Mild
1, white Onion (small)
1 cup, beef bone marrow broth (See the tutorial on how to make the broth in your Instant Pot, a beginner-friendly recipe:
1 cup, Muir Glen (crushed tomatoes, fire-roasted)
Music: Copyright-free music found in the YT audio library (updating shortly)
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