KETO CHORIZO CHILI
This Keto Chorizo Chili is made in a cast iron Dutch oven for ultimate flavor.
Provided by Cast Iron Keto
Categories Main Course Soup
Time 55m
Number Of Ingredients 20
Steps:
- Remove the casing from the chorizo. In a 5-quart Dutch oven over medium-high heat brown the chorizo for 5-6 minutes, remove with a slotted spoon, place in a large bowl, and set aside. Add the ground beef to the pot and brown for 5-6 minutes, remove and place in the bowl with the chorizo.
- Add the butter to the pot along with the diced peppers and onions. Cook for 3-4 minutes until softened, add in the garlic and cook another minute.
- Add in the spices and cook, stirring, for an additional 30 seconds.
- Add the browned meat back to the pot along with the remaining ingredients. Reduce the heat to a low simmer, cover, and cook for 30 minutes.
- To serve, top with your choice of toppings.
Nutrition Facts : Calories 349 kcal, Carbohydrate 9 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 74 mg, Sodium 686 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
KETO CHORIZO-STUFFED PEPPERS
Stuff bell pepper halves with this tasty combo, and serve for breakfast or dinner! Add or subtract as much heat as your palate requires.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
- Place bell peppers, cut-side down, on the prepared baking sheet.
- Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
- Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
- Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
- Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
- Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 5.4 g, Cholesterol 154.5 mg, Fat 21.4 g, Fiber 1.2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 712.9 mg, Sugar 3.4 g
KETO CALDO VERDE WITH CHORIZO
A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.
Provided by kitchgirl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
- Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
- Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.4 g, Cholesterol 17.6 mg, Fat 9.3 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 1320.8 mg, Sugar 5.4 g
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