This Keto Chili Recipe Will Be A Favorite With Your Family
Winter is here and it’s cold outside, so what better meal to make than a low carb chili.
What I really like about this recipe is the use of almonds instead of beans to get the carbs lower into the keto range. These almonds give the chili a great taste and texture as well. You need to soak the almonds over night to soften them up some.
Another thing I like about making chili is it freezes real good, so make a big batch and freeze it for future quick meals. Another freezing trick you can use is to freeze it in different sizes so you can use in as a side dish or the whole meal. It’s great to have that flexibility to have some variety in your meal making.
Here is another cooking secret. Some cooks bloom their spices. You can do this by bringing some avocado oil to a simmer, then add the spices to the oil, allowing the spices to bloom. Also browning the meat inside of these bloomed flavors and adding just a little coconut water or cream really brings out the meaty flavors.
Check out this video – I think you’ll want to add this recipe to your favorites.
Recipe makes 10 servings
Calories per serving 647
Fat 56 g
Protein 26 g
Carbs 13 g
Fiber 7 g
Net Carbs 6 g
Optional ingredients – 200 g Monterey Jack / Monterey Jack with jalapeno (20 g per serving)
If you need detailed instructions head over to the source blog.