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No-Bean Keto Beef Chili

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 263 kcal

Equipment

Ingredients
  

  • 1 T avocado oil
  • 1 small onion diced
  • ½ cup celery chopped
  • 4 cloves garlic minced
  • 1½ lb ground beef
  • 1½ t sea salt or to taste
  • ½ t pepper
  • 2 T chili powder
  • ¼ t cayenne pepper
  • 1 28 oz can diced tomatoes
  • ½ cup water
  • 2 T tomato paste
  • 2 bay leaves
  • ½ cup fresh parsley chopped

Instructions
 

  • Select “Saute” mode and cook the onion and celery, stirring frequently until they are soft and fragrant (about 3 minutes). Stir in the garlic and cook for 1 minute.
  • Add the beef, season with salt and pepper, and cook until it is almost browned (about 5–6 minutes). Carefully remove the excess fat with a spoon, if desired.
  • Stir in the chili powder, cayenne, tomatoes, water, and tomato paste and cook for 2–3 more minutes until the mixture starts to bubble.
  • Add the bay leaves and press “Cancel.”
  • Secure the lid on the Instant Pot and move the vent knob to the sealed position.
  • Select “Manual” and cook on high pressure for 10 minutes.
  • Once the cooking time is up, release the steam naturally or carefully move the vent knob to open for a quick steam release.
  • Scoop the chili into bowls, and garnish with fresh parsley.

Nutrition

Calories: 263kcalCarbohydrates: 9gProtein: 25gFat: 15g
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