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Keto Chili Bowl Recipe


Atkins Keto Chili Bowl Recipe
4.5g
Glucides nets Atkins™
Prep Time: 15 Minutes
Style:Other
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

25.6g

Protein

31.2g

Fat

1.5g

Fiber

411.3kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 medium (2-1/2" dia) Onions
  • 2 each Garlic, clove
  • 2 pepper Jalapeno Peppers
  • 2 tbsp Chili Powder
  • 1 1/2 tsp Cumin
  • 1/2 tsp Salt
  • 1/4 tsp Red or Cayenne Pepper
  • 1/4 tsp Black Pepper, ground
  • 1/8 tsp Cinnamon
  • 2 lb Ground Beef (80% Lean / 20% Fat)
  • 1 14.5 oz can Diced Tomatoes
  • 1 1/2 cup, shredded Monterey Jack Cheese

DIRECTIONS

  1. Heat broiler. In a deep 9 or 10-inch oven-proof skillet, heat olive oil over medium-high heat for 1 minute.
  2. Add chopped onion; cook until golden, about 3 minutes, stirring occasionally and reducing heat to medium if needed to prevent scorching. Add minced or pressed garlic and diced jalapeños; cook 30 seconds, stirring until fragrant.
  3. Add chili powder, cumin, salt, red pepper, black pepper, and cinnamon; stir to coat the vegetables. Add ground beef and cook until browned, about 6-10 minutes, stirring occasionally. Drain excess liquid from pan.
  4. Add tomatoes, and bring to a boil. Sprinkle cheese over top. Place 5 inches from heating element, and broil just until melted, 2-3 minutes. One serving is about 3/4 cup of chili.
Note: for milder chili, remove the seeds and ribs of the jalapenos before dicing.

Cooking Tip

Chili and cornbread are the perfect pair! If you are in Phase 3 or on Atkins 40 or 100, try our Southwestern Cornbread recipe.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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