This spicy chipotle keto chili is full of deep rich flavors that you’re sure to enjoy! Serve this and get ready for the recipe requests!
I made this spicy chipotle keto chili after I made a batch of keto chipotle raspberry sauce and had some chipotles left over. They were just begging to be used to spice up a great recipe! I’m not sure why, but the longer I do keto, the more I enjoy spicy foods. Maybe it’s just that I’m experimenting more with spicy foods; but my daughter, Rachael, is also a spicy light weight😊and she loved this chili. I did, however, notice a lot of sour cream being added to her chili to lessen the heat a bit! I hope you and your family enjoy this!
What kind of meat did you use for this spicy chipotle keto chili?
There are so many variations of chili recipes. I think having a few favorite family chili recipes is a great idea. I have a go-to mild chili recipe, a pumpkin chili recipe, and this spiced up recipe! For this recipe, I combined one pound of 80/20 ground beef with a mild Italian sausage for this recipe. If you’d like your chili even hotter, you could use a hot Italian sausage. I haven’t tried it yet, but I’m sure ground turkey would be an awesome substitute for the ground beef if that is what you prefer. Do you have any ground bison or venison in your deep freezer? Use is as a substitute for the ground beef and let me know how it turns out!
Let’s talk about some of the great ingredients that go into this keto chili!
I do everything I can to keep my recipes as low carb as possible. I’ve found, in most cases, that you can add many of your favorite ingredients to give flavor and texture to your favorite recipes. You may have to adjust the amounts, but you can still incorporate them into your dishes. In this chili recipe, I’ve carefully measured the amounts of green and red pepper, onions, garlic, and jalapenos to provide excellent flavor and texture while still keeping the dish low carb.
I added crushed and diced tomatoes to this chili to give it the optimal taste and texture and to limit the carbs. The chipotle peppers really give this chile most of the heat and spice. But it’s a good heat and the other flavors of the chili still shine through! The spices and unsweetened cocoa powder finish off this dish and give a great depth of flavor! I chose to add some riced cauliflower to further add some texture to this chili and I think it works perfectly!
Do you have any tips for making this spicy chipotle keto chili?
I think cooking and baking should be a fun and relaxing activity. People often stress over their recipes when it’s really unnecessary. Have fun cooking! Get your children and family involved! Adjust ingredients and spices to meet your taste preferences! For this recipe, you can make it as mild or as spicy as you’d like. You can adjust the heat level by adding more or less jalapeno peppers, chipotle peppers, and chili powder in this recipe.
Here are some keto recipes I think would complement this chili well!
90 Second Keto English Muffins
Creamy Keto Cilantro Lime Coleslaw
Helpful Hints:
*You can make this chili milder or spicier by adjusting the amount of jalapeno peppers, chipotle peppers, and chili powder you use.
*Top this chili with your favorite toppings. Some of our favorites include diced tomatoes, shredded cheddar cheese, and sour cream.
Main Kitchen Equipment and Utensils:
- Large skillet
- Large stockpot
Splash of Encouragement:
***Create in me a clean heart, O God, And renew a steadfast spirit within me. Psalm 51:10***
Spicy Chipotle Keto Chili
This spicy chipotle keto chili is full of deep rich flavors that you’re sure to enjoy! Serve this and get ready for the recipe requests!
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 1 tablespoon butter
- ½ cup diced green peppers
- ½ cup diced red peppers
- ¼ cup diced onions
- 2 tablespoons diced jalapenos
- 2 garlic cloves, minced
- 2 chipotle peppers in sauce, chopped
- 28 ounce can crushed tomatoes
- 14½ ounce can petite diced tomatoes
- 14 ounce can beef broth
- 2 tablespoons brown sugar substitute (Swerve)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 12 ounces riced cauliflower, cooked
Instructions
1. In a large skillet, cook ground beef and Italian sausage until no longer pink, breaking up into pieces while cooking. Drain the grease well.
2. In a large stockpot, over medium heat, melt butter. Add diced peppers and onions. Saute for 5 minutes or until vegetables start to soften. Add diced jalapenos, chopped chipotle peppers, and minced garlic during last minute.
3. Add crushed tomatoes, diced tomatoes, and beef broth. Stir to combine ingredients. Add brown sugar, chili powdered, cumin, cocoa powder, salt, and pepper. Stir to combine.
4. Add cooked ground beef and Italian sausage mixture. Stir to combine.
5. Bring mixture to a boil. Decrease heat to medium low and simmer for 30 minutes, stirring occasionally. Add cooked riced cauliflower during last 5-10 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 87mgSodium: 1185mgCarbohydrates: 14gNet Carbohydrates: 9gFiber: 5gProtein: 29g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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