We love chili…actually…I don’t know if that’s enough…we LOOOOVE chili – not sure about Mr. T, but I could probably nonstop inhale it. Chili reminds me of fall and colder weather and wearing boots again, scarves….layers – it’s that pivotal point of a change in seasons and pure comfort! Plus, there are SO many things you can do when you make a pot of chili! I usually make a batch which we eat for dinner…I know I promised you cooking for two, but that’s what is so perfect with chili…LEFTOVERS! Or if you are skiddish about leftovers, some other ideas are: breakfast hash with a fried egg on top, chili cheese fries (or if you are following a low-carb plan as we are, I would pan fry some zucchini and onions for a hash). Also, it freezes really well. I recommend adding it into pint sized ziplock freezer bags – or if you’re way into freezing, get a Food Saver – we use ours all the time…we actually buy larger cuts of meat, cut it smaller and freeze it to use later. 

For my version of chili, I like a lighter version of meat – my choice is turkey (Mr. T may weigh in on this). I feel ground turkey and chipotle flavors make the most amazing fall flavor…but I mix it with some ground pork chorizo for another twist on it. Every time I make it, T.Rex tells me it’s the best he’s had.

Our keto plan doesn’t allow for beans, but sometimes to ‘bulk up a chili’ and give us a bit o’ fiber we add some veggies. Plus, since it’s just the two of us we have a tendency to not use them fast enough. This version will show a mix of zucchini and baby bella mushrooms in the photos, but feel free to leave those out. Here is a photo of what my browning the meat/veg process looks like.

For the heat – my favorite with turkey is Chipotle peppers in Adobo. I get a small can of it which I find in the Hispanic section or by canned jalapenos and puree the contents. Then, I keep it in our fridge (because we use it so often), but if you don’t think you will use it as fast as we would, put it in a small container in the freezer – I’ve even added it to a ziplock so I can break off a small piece when I need it!

NOTE: As mentioned – we’re from Texas so we like a lot of spice and heat – I even feel I went safe with this, so I THINK I am posting to help those that don’t care as much for this, but please maybe start with half what I post for the chipotle and add more as you feel you need.

D’s “Someday it will make us famous” Chili

1 lb. ground turkey
1/2 lb. ground pork chorizo
1/2 white onion, diced
1 zucchini, diced (optional)
6 baby bella mushrooms, diced (optional)
1 28oz can Muir Glen canned crushed fire roasted tomatoes
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp ground ancho chili powder
1 Tbsp garlic powder
2 Tbsp chipotle peppers in adobo (pureed)

On a medium-high heat stove, add coconut oil to the pan (if you don’t like the taste of this oil, olive oil is fine). Once the pan is hot, add the ground meat to the pan. I like to use my hands to sort of dismember…ahem, crumble the meat a bit so it browns evenly. After the meat is mostly browned turn the heat to medium.

Add in the onion, zucchini and mushrooms. Let those soften a bit (5-8 minutes) and then add in the crushed red tomatoes, chili powder, cumin, ancho chili pepper and garlic powder. Let this come to a boil and once it does, set to simmer.

Once this is at a simmer add in your heat. Please taste so you know the heat level you prefer. We go 2 (or more) Tbsp’s of pureed chipotle in adobo, but some might prefer less. Also, now would be a great time to salt and pepper.

OPTIONAL: We like to add some greenage – as long as it doesn’t conflict with meaty goodness! Usually we add green onions, cilantro, sour cream….sometimes shredded cheddar or hot sauce depending on the heat level.

Servings: 6

Estimated Nutrition Stats (per serving): Calories – 324 | Fat – 18g | Carbs – 17g | Net carbs – 13g | Fiber – 4g | Protein – 21g

If you wanted to lower the carbs, cut out the zucchini and mushrooms for a total of 11g

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