Do you have a go-to meal that you have on repeat in your kitchen? Chili is that meal for me and I never get tired of it. Even before embarking on a low carb diet, chili was a staple in our house. I make it at least once a week for dinner and always have enough for leftovers to bring to work with me. This tomatillo chili recipe has been in constant rotation lately.
I’m always on the lookout for a decent chili recipe. When I stumbled across Suzanne’s Keto Chili recipe over at her blog KetoKarma, I knew instantly it was a keeper. Slow cooked, spicy, yum. My family adored it (a prerequisite for any of my go-to meals) and we’ve devoured it numerous times. Her keto chili actually serves as the inspiration for this recipe. The 50/50 beef-to-pork ratio was a solid base to build off of and you really can’t go wrong with ground cumin and chili powder.
I’ve adapted the recipe for pressure cooker and use tasty tomatillos and jalapeno peppers as my vegetables of choice to give it a little extra kick. Make sure to include the jalapeno seeds if you like it spicy! I go back and forth between using fresh and canned veggies – I prefer the taste of fresh veggies, but if I don’t prep ahead the can opener definitely has it’s appeal.
If you are on the hunt for canned tomatillos or jalapeno, try checking where they stock the ingredients for Mexican cuisine. Grab your chili powder while you’re there too, there’s usually a wider variety to choose from and in my experience they are quite a bit spicier.
Don’t have a pressure cooker? Bust out the crockpot so you can eat this asap… and then immediately go pick one up while it’s cooking because they’re amazing.
I’m a total convert for a couple of reasons: 1) the cook time for EVERYTHING is dramatically reduced and 2) most recipes are one-pot meals because you can do all the browning and sautéing right in the pressure cooker (less dishes to wash! Yay!).
I recommend the InstantPot to everyone because it’s an electric pressure cooker with pre-set buttons, taking all the guesswork out of cooking under pressure. I got one for my birthday (thanks mom!) and both my mom and sister followed suit after I couldn’t shut up about my new favorite kitchen gadget. I only use stovetop pressure cookers now if I’m working in really big batches or cooking something unusually large.
This tomatillo chili is great when you are short on time but want a home cooked meal from scratch. If you have any extra tomatillos left over, be sure to try this tomatillo pico de gallo recipe!
- Plan meals using similar ingredients to maximize your grocery budget and time in the kitchen. Waste not, want not.
- Chop all of your veggies ahead of time (prep days are awesome, btw) and you can easily shave 5-10 minutes off of your prep time for this meal.
- Buying meat in bulk and freezing is a great way to save money and eliminate excessive trips to the grocery store. Just be sure to remove it from the freezer to thaw in advance. Waiting for something to thaw when you’re ready to cook is like watching water boil.
- Make enough for leftovers! This is one of those recipes that tastes even better the next day. Don’t be afraid to make extra to have for lunch or dinner later in the week. You don’t have to live in the kitchen to eat healthy!
Last, but certainly not least – I wanted to let you guys know that I added a yum button to all of my recipes! It’s the cute little “Y” icon next to my social media stuff. That means you guys can “yum” my recipes and save it to your personal Yummly recipe box. The more “yums” a recipe gets, the more likely it is shared on their site, which is pretty darn cool for me as a blogger and for those of you on the hunt for low carb recipes. More “yums” = more people that get to see the recipes here… so “yum” away my hungry friends! Why not start by “yumming” my tomatillo chili recipe? 🙂
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