Keto chili has all the great flavors of traditional chili without the extra carbs. Enjoy this healthy recipe that gives you everything you crave on cold evenings. 

Ingredients

•  2 tablespoons olive oil
•  1 cup red onion — chopped
•  1 ½ cup green bell pepper — chopped
•  4 ribs of celery — chopped
•  3 cloves of garlic — minced
•  2 teaspoons salt
•  2 teaspoons pepper
•  2 pounds ground beef — I highly recommend the 100% grass fed, hormone and antibiotic free beef from ButcherBox
•  28 ounce (1 can) diced tomatoes
•  2 cups sugar-free tomato sauce
•  1/2 tablespoon chili powder
•  1 tablespoon cumin
•  1/2 tablespoon oregano
•  ½ tablespoon smoked paprika
•  1 ½ cups chicken broth
•  1 ½ cups cauliflower rice — cooked or raw

Instructions

1. Set Instant Pot to sauté and pour olive oil into the pot and allow to heat for 2 minutes.
2. Add add red onions, green bell pepper, celery and garlic. Sauté until they get tender. It’s about 5 to 7 minutes.
3. Add salt and black pepper and mix all together. Add ground beef and using a wooden spoon break it up. Cook for about 5-7 minutes.
4. Add diced tomatoes, tomato sauce, all the spices and chicken broth. Mix all together until combine and turn off the pot.
5. Put on the lid, lock it and check to see if the vent is at sealing. Set to manual high pressure for 15 minutes. Mine took about 15 minutes to reach pressure. After the 15 minutes is up, do a Quick Release, which means move the valve to venting to release the steam.
6. When all the steam is gone, open the instant pot and add cauliflower rice.
7. Set the Instant Pot to sauté mode and sauté it for 5 minutes or until the cauliflower rice is tender.
8. Serve in a bowl with avocado slices, chopped cilantro, jalapenos, cheese and sour cream (if you’re eating dairy).

MEAL PREPPING
Place an even amount of keto chili into 6 different 4 cup capacity storage glass containers. Cover with the lid, and place in the fridge for up 5 days or frozen for up to 5 months.