I love chili any time of year, but especially during the Fall and Winter seasons! This one is low carb/keto and has amazing flavor! I like mine a little spicy, but not over the top. You can control that by limiting or adding more chili pepper. I used ground chicken and pork, but you can absolutely do beef instead if you prefer! And if you’ve never had a keto chili, I promise, you won’t miss the beans.

INGREDIENTS

• 1 lb ground chicken (or beef)
• 1 lb ground sausage
• ½ onion, diced
• 1 Tbsp olive or avocado oil
• 3 Tbs Chili powder (adjust depending on desired heat)
• 1 Tbsp unsweetened cocoa powder
• 1 Tbsp smoked paprika
• 2 Tbsp cumin
• ½ tsp dried oregano
• 1 tsp pink Himalayan salt or sea salt
• 1 tsp ground pepper
• 2 tsp fresh minced garlic
• 2 cups beef bone broth
• 15 oz can of fire roasted tomatoes
• 1 can rotel (tomatoes + chilis)

DIRECTIONS
Dice the onion.

Turn Instant Pot onto sauté mode and add the oil and onions. Sauté.

Once onions start to soften, add the chicken or ground beef + sausage and brown.

Add all of the seasonings and combine well.

Add the bone broth, tomatoes and rotel, combine well.

Turn the Instant Pot onto high using the manual setting and cook for 10 minutes.

Release pressure and serve! Ideas for toppings: shredded cheese, sour cream, chives, olives.

You could cook this on your stovetop on low for about 2 hours or in a slow cooker on high for 3-4 hours as an option.