Unheard of, where we are in Mexico, is chili as we know it in our country. Some northern chili has beans and some do not. This is the latter.
Easy Keto Chili NO Beans!
- 2 pounds ground beef or turkey
- 1 green bell pepper, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can tomatoes with green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 1 (32 ounce) carton beef broth
- 1 (7 ounce) can tomato paste
- 2 tablespoons chili powder*
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- salt and pepper to taste
*If you enjoy spicy chili, I would increase this to 3 tablespoons of chili powder.
1. Brown the meat over medium heat in a medium size sauce pot or Dutch oven. Drain off any grease.
2. Add the remaining ingredients and stir well.
3. Allow chili to simmer over medium low heat uncovered for approximately 30 minutes until the tomato juice has reduced and thickened.
Serving size is 1.5 cups Calories 301
Carbs 11.1 gm. Net carbs 8.5 gm. Fiber 2.6 gm. Protein 24.3 gm. Sugar 7.6 gm.
What to do when you buy a Costco or grocery store rotisserie chicken and have leftovers? SOUP.
This will easily feed 4 to 6 people as a main course. The ingredients list seems long, but it can be simplified by making the changes noted in red.
Chicken Tortilla Soup
- 1 Rotisserie chicken (half chicken is enough)
- 1 15-ounce can Black beans (drained)
- 2 Carrots
- 2 Celery stalks
- 3 tbsp Cilantro, fresh
- 2 cups Corn, frozen (1 small can or corn or more)
- 3 Garlic cloves
- 1 Lime, wedges
- 1 cups Peas, frozen (1 small can of peas)
- 1 Poblano peppers (Optional)
- 1 Red onion
- 1 Reserved red onion
- 28-ounce can Tomatoes
- 4 cups Chicken broth
- Salt and freshly ground black pepper
- 3 tbsp Taco seasoning (see elsewhere o the blog for homemade taco seasoning)
- 1 tbsp Olive oil, extra-virgin
- Crispy tortilla strips or crushed tortilla chips
- 1 Jalapeno, seeded and minced
- In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the Poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.
- Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.
- Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper. Serve with tortilla strips and just maybe, a touch of sour cream.
This recipe is very similar to the one offered in a very popular Italian restaurant which shall remain unnamed. Note that the recipe has been amended to make 9 quarts. What the heck, make it as shown and freeze it for those snowy days ahead…LOL
Pasta e Fagioli
• 1 tsp. oil
• 1 lb. ground beef
• 6 oz. onion, chopped
• 7 oz. carrots, slivered
• 7 oz. celery, diced
• 24 oz. tomatoes: canned, diced
• 1 cup Red kidney beans (I used canned)
• 1 cup white kidney beans (canned)
• 44 oz. beef stock
• 1 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tsp. fresh chopped parsley
• 1 tsp. Tabasco sauce
• 24 oz. spaghetti sauce
• 4 oz. dry pasta shell macaroni
Sauté beef in oil in large pot until beef starts to brown.
Add onions, celery and tomatoes and simmer for about 10 minutes. Add beans to the pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles.
Simmer until celery and carrots are tender, about 45 minutes. Makes 4 quarts of soup.
Original recipe was doubled to make 9 quarts!! This is a great recipe. Leftovers can be frozen in Ziploc bags for later use.