Keto Chili – Skip the Beans!

• 1 to 1-1/2 lb Ground beef
• 1  Onion (chopped)
• 2 cloves Garlic (minced)
• 2  15-oz can Diced tomatoes (with liquid)
• 1  6-oz can Tomato paste
• 1  4-oz can Green chiles (with liquid)
• 1 t. Worcestershire sauce
• 1 T. Chili powder
• 1 t. Cumin
• 1 t.  Dried oregano
• 1 t. Sea salt
• 1/4 t. Black pepper
• 1 medium Bay leaf
• 8 oz. sliced mushrooms
• 1/2 c. water
• 2 large zucchini, quartered lengthwise and sliced

1. Select the “Sauté” setting on the pressure cooker. Add the chopped onion and cook for 5-7 minutes, until translucent.  Add the garlic and cook for 30 seconds, until fragrant.

2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.

3. Add rest of ingredients except zucchini to the Instant Pot and stir until combined.

4. Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the manual high setting (30 minutes) to start pressure cooking.

5. When the cycle is done, let natural release for 10 minutes.  Stir in zucchini.  Cover, and cook on manual high for 8 minutes.  Let natural release for 2 minutes, then open immediately.

Nutrition Information Per Serving

Calories: 306 | Fat: 18g | Total Carbs: 13g | Net Carbs: 10g | Fiber: 3g | Sugar: 5g | Protein: 23g

Adapted from Wholesome Yum