Keto Mexican Chilli
Using the slow cooker imparts a depth of flavour to this chilli. Prepare the night before for ultimate convenience! While the ingredient list may look long, these are all readily available and mostly pantry items.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1/2 small onion diced
- 500 grams mince meat I prefer pork but beef also works well
- 1 small red capsicum deseeded and diced
- 1 stick celery roughly diced
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1/2 tablespoon chilli flakes less or more depending on your tolerance for chilli!
- 1 400gram tin crushed tomatoes
- 2 tablespoons tomato paste
To Serve
- 1 ripe avocado
- 1 tablespoon lime juice
- 1/4 small red onion diced
- 4 tablespoons sour cream
- 1 cup tasty cheese grated
- 1 stalk coriander optional
Instructions
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Prepare either night before or morning of cooking.
In a large saucepan, add the olive oil and crushed garlic and place of medium heat. Once starting to become fragrant, add the onion and saute lightly. After 2 - 3 minutes, add the mince meat and lightly brown. It's ok if there's still a few pink areas.
Meanwhile, in the slow cooker, combine the capsicum, celery, spices, tin tomatoes and tomato paste.
Pour the par-cooked meat into the slow cooker and stir to combine. Add 1 cup of water and set to medium heat for 8 hours.
At the end of the 8 hours, mash the avocado and combine with red onion and lime juice. Serve this quick guacamole atop a bowl of the chilli with sour cream and grated cheese, and fresh coriander if using.