Tag: Chipotle Rotel

Keto Chili

 

I have been busy “ketoizing” some of my favorite recipes.  Mainly cold weather foods that my family enjoys.  There are a few that I am getting a little frustrated with, Beef Stew being one of them.  I have discovered an excellent potato substitute, but I just have not found the taste I’m looking for.

Chili is also one of our favorite meals.  There is nothing quite like curling up on the couch with a fire in the fireplace,  a hot bowl of chili, and your favorite movie.
 
I recently read about black soybeans and could not wait to try them!  It took me a while to find them, but I finally found them near my Mom’s house in Cumming, at Whole Foods. (Since making this I have found the black soybeans at Ingles in a neighboring town.)
 

The nutritional facts on a 1/2 cup of black soybeans is 8 grams of carbs and 7 grams of fiber — pretty awesome, making them have only 1 net gram of carbs.

Soybeans are high in protein and fiber, low in saturated fat and cholesterol, lactose-free, and a great source of omega-3 fatty acids.
I thought they were terrific and have plans to stock up on a few cans the next time I visit my mom.

3 1/2 tablespoons of chili powder was perfect for my family, but if you are cooking for people that don’t care for the heat and spice, you may want to add less.  I added diced avocado to my bowl, along with sour cream and cheese and it was fantastic!

 

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Keto Chili

Course Main Course
Servings 8
Calories 392kcal
Author Amye Melton

Ingredients

  • 3 slices bacon diced
  • 2 lb. ground beef or ground venison
  • 1/2 c. diced celery
  • 1/2 c. diced yellow onion
  • 1 (14.5-oz.) can beef bone broth
  • 1 (10.5-oz.) can Chipotle Rotel tomatoes
  • 1 tsp. ground cumin
  • 3 1/2 Tbsp. chili powder or to taste
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. Swerve brown sugar
  • 1 (15-oz.) can black soy beans rinsed and drained

Instructions

  • Cook bacon in Dutch oven until crisp, remove from pan and drain on paper towels, set aside.   
  • Add onion and celery to the pan and cook, stirring, until tender.  
  • Add beef and cook, breaking up, until cooked through.
  • Pour mixture into a slow cooker.  
  • Add broth, Rotel, cumin, chili powder, salt, pepper, Swerve brown sugar, and soy beans, stir to combine. 
  • Cook on LOW for 4 to 5 hours.  
  • Serve topped with shredded cheese, sour cream, and reserved bacon.

Notes

Beef:  
3.5 g carbs
20 g fat
43 g protein
392 calories
 
Ven ison:
3.5 g carbs
17 g fat
43 g protein
362 calories

Keto Taco Soup

I will be the first to admit that I am always the last to jump on any bandwagon. I usually err on the side of caution. Ask anyone that knows me well, I am skeptical about a lot of stuff! I don’t buy into infomercials, and before I believe anything on the world wide web I will verify, verify, verify!

Better late than never on this bandwagon though. It appears that Chipotle Rotel came out about a year ago. Who knew? This stuff is the bomb! I love the smoky taste of chipotle peppers anyway and adding them to Rotel was a brilliant idea. I say give the genius that came up with this idea a promotion!

I recently told you all about attempting a healthier lifestyle. More explanation on that will be posted next week after it appears in my newspaper article.

With the temperatures being in the low 90’s and Starbucks having pumpkin spice again, it totally has me in the mood for all things fall. That always means soup time for me!

I recently experimented a little with low carb taco soup. Using my cousin Nancy’s taco soup recipe loosely as a guide, I made this fabulous soup! Wes is free with his opinions, and he loved it.  In fact, he said it was the best soup he’s ever had.  That is like a “stop the presses” compliment from him!  The chipotle Rotel shines in this soup.   My family loved this soup so much that no one complained when we had leftovers!

If you are not worried about the carbs, you can always add a can of rinsed and drained black beans and even a can of drained hominy or corn.

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Keto Taco Soup

Course Soup
Servings 8
Author Amye Melton

Ingredients

  • 2 lb. ground chuck
  • 2 tsp. minced garlic
  • 2 (8-oz.) cream cheese
  • 1 (32-oz.) container beef bone broth
  • 2 (10-oz.) cans Chipotle Rotel
  • 2 tbsp. taco seasoning
  • 2 tbsp. dry Ranch dressing mix
  • 1 tbsp. chili powder
  • salt, to taste

Instructions

  • Brown beef, during the last minute of cooking add the garlic and sauté.  
  • Drain and pour beef mixture into a slow-cooker.
  • Add the cream, beef bone broth, Rotel, taco seasoning, Ranch seasoning, chili powder and salt.
  • Cover and cook on LOW for 3 to 4 hours, stirring occasionally.  

Notes

10 servings
Net Carbs = 6 g
Fat = 38 g
Protein = 87 g
Calories = 735