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I enjoy a good chili meal and I also love curry meals. So, I combined the two and made curry chili. Chili is a great meal that you can make in bulk and be set for lunch or dinner for the week.
Heck, you could even make a whole bunch and freeze some.
You may have noticed that I have not added many vegetables to this recipe. I did this to keep the carbs lower even with the fiber. However, when I was eating this chili for my work lunches, I would add some mushrooms. I would just break apart the mushrooms and toss it into the chili. The mushrooms would just cook a little bit as the chili warmed up in the microwave.
You could easily add some more onion or even cut some bell peppers into the mix.
For the Carb Eaters in Your Life
Typically chili would have beans or even noodles in it. By adding some beans or pasta would definitely add some carbs for others. By adding some beans to a portion of this recipe, it will, of course, change the flavors.
For a pasta option, you could easily make this chili as is, then just make the pasta for the person when they want this meal. Prepare the pasta and then pour the chili on top.
Doing this will also not make the noodles all soggy, which I’ve tasted before. I’ve never really been a fan of pasta in chili though. (Yet, I used to eat pasta all the time). Another add in idea would be corn. I used to add corn to my chilis.
- 2.5 lbs Ground Beef 80/20
- 1 T Avocado Oil
- 3/4 Tomato Sauce. I used this one
- 70 g Small Onion
- 1.5 T Curry Powder
- 1.5 T + 1 t Chili Powder
- 3/4 t Salt
- 1/4 t Cinnamon
- 1/4 t Paprika
- Cook beef with the oil in a saucepan.
- Chop onion.
- Combine cooked beef and everything else in a crockpot.
- Simmer for a few hours or until it becomes the thickness you enjoy. The thicker it gets, the more intense the flavor will be.
Nutrition Facts (6 servings. 1 Cup)
Net Carbs: 2.38
To log the recipe on MyFitnessPal search: Keto Keuhn Nutrition –Keto Curry Chili
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