Keto Chili

A few years ago my dear friend Beth shared this Keto Chili recipe with me and it has been a favorite meal for all of my family ever since. It is packed with nutrients, fiber, protein and most importantly flavor! It is a perfect meal for helping stick to your fitness goals and at the same time feeling full and warm on cold winter days. I highly recommend making a double or even triple batch and portioning out and freezing any leftovers. (For reference, my family of 4 with 2 teenage boys I make a triple batch. We eat that night, have one meal of leftovers for lunch or dinner the next day, and freeze 4 portions for thawing and reheating for lunches down the road.).

Ingredients (for a single batch):

1 lb Lean Ground Turkey

1 bunch of Rainbow Chard (chop stalks and then tear and separate leaves into a separate bowl.)

1 bunch of Celery

1 Large White/Yellow Onion

2-3 Bulbs of Garlic

2  Bell Peppers (red/yellow/orange)

1 package of Sliced White or Crimini Mushrooms

1 large Can of Diced Tomatoes (no salt added)

1 can of Tomato Paste (no salt added)

Salt & Pepper

Garlic Powder

Onion Powder

Cumin

Chili Powder

Cayenne Pepper

Red Pepper Flakes

* all spice amounts to taste and your spice level. I usually add a good helping of all at each step of the cooking process and then any extra needed once all ingredients have simmered together for about 30 minutes.

Directions:

1. Chop all ingredients

2. Heat a large 5 qt for 1 recipe or stockpot for a double or triple batch and add a tablespoon of olive oil.

3. Add the onions.

4. Once they start to become translucent add the turkey, some of all the spices and cook until browned.

5. Add the celery, the chopped stalk of the chard, garlic and another dose of spices. Cook 5 minutes or until the celery and chard soften slightly.

6. Add the peppers and cook another 3 - 5 minutes.

7. Add the mushrooms and another dose of spices. Cook until mushrooms are cooked.

8. Add the tomatoes, tomato paste and one can of warm water from the tomato paste can, helping to get all tomato paste into the chili!

9. After it has reduced slightly add the torn chard leaves, cover until wilted and then stir them into the chili.

10. Cover again and let simmer 30 minutes.

11. Taste and add more spices as needed. (I usually go heavy on the cumin, chili powder, a little lighter on onion and garlic, and only a dash of cayenne and red pepper are needed for my family at this point.)

12. Simmer until reduced to preferred consistency.

13. Spoon into serving bowels and top with your choice of Cheddar Cheese, Sour Cream, Green Onions etc.

Enjoy!!!!!!