There are a few classic beef chili ingredients (tomatoes, beans) omitted from this keto version, but we don’t think this chili suffers for it. With creamy avocado, crisp and salty bacon, and bright, fresh green onions, this hearty stew pleases any crowd, not just a keto one. And for dessert? Try our keto avocado pops! Made this? Let us…
There are a few classic beef chili ingredients (tomatoes, beans) omitted from this keto version, but we don’t think this chili suffers for it. With creamy avocado, crisp and salty bacon, and bright, fresh green onions, this hearty stew pleases any crowd, not just a keto one.
And for dessert? Try our keto avocado pops!
Made this? Let us know how it went in the comment section below!
Yields:
8
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
45
mins
3
slices bacon, cut into 1/2″ strips
1/4
medium yellow onion, chopped
2
celery stalks, chopped
1
green bell pepper, chopped
1/2
c.
sliced baby bella mushrooms
2
cloves garlic, minced
2
lb.
ground beef
2
tbsp.
chili powder
2
tsp.
ground cumin
2
tsp.
dried oregano
2
tbsp.
smoked paprika
Kosher salt
Freshly ground black pepper
2
c.
low-sodium beef broth
Sour cream, for garnish
Shredded cheddar, for garnish
Sliced green onions, for garnish
Sliced avocado, for garnish
- In a large pot over medium heat, cook bacon. When bacon is crisp, remove from pot with a slotted spoon. Add onion, celery, pepper, and mushrooms to pot and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
- Push vegetables to one side of the pan and add beef. Cook, stirring occasionally, until no pink remains. Drain fat and return to heat.
- Add chili powder, cumin, oregano, and paprika and season with salt and pepper. Stir to combine and cook 2 minutes more. Add broth and bring to a simmer. Let cook 10 to 15 more minutes, until most of the broth has evaporated.
- Ladle into bowls and top with sour cream, reserved bacon, cheese, green onions, and avocado.

Brad Holland
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Lena Abraham
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