Chili
Chili is a staple dinner in our house during the colder months so I decided we needed to have a keto kid-approved chili recipe that would fit right into William's medical ketogenic diet. This recipe is really adaptable to your child's preferences and can be adjusted to add different veggies, beans, meat or even meatless. This keto-friendly chili is a warm, comforting meal your little one will love.
Equipment:
Small pot/pan
Ingredients:
Tomatoes (canned or pureed in tomato juice)
Green Pepper
Red Kidney Beans (canned)
Hass Avocado
Raw Onions (spring or scallion)
Cooked Lean Meat (I'm using 80% ground beef)
Cultured Sour Cream (not low-fat)
Olive Oil
Butter
Cumin (optional)
Paprika (optional)
Garlic Powder (optional)
Using the ingredients for a completed meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.
Instructions:
Heat a sauce pan to low/medium heat. Add olive oil, peppers, and onions to the pan and cook until softened. A portion of the raw onions could also be set aside as a garnish but that is optional.
Add the cooked meat, tomatoes, butter, kidney beans (whole or chopped) and spices and turn the burner to the lowest setting. Allow the ingredients to heat up for roughly 20 mins. Add a tablespoon of water at a time until you get a sauce and more can be added as you go.
Ready to eat? Remove from the stove and top your chili with avocado and sour cream and serve!
Not ready to eat? Pour the chili into a freezer safe bowl, cover and store until ready to reheat. Once re-heated, add your avocado and sour cream and serve!
William's Meal Calculations
Chili
Ratio 2:5:1
55 g Tomatoes (diced or pureed in tomato juice)
22 g Green Pepper
11.2 g Red Kidney Beans (canned)
20.1 g Hass Avocado
2 g Raw Onions (spring or scallion)
9.3 g Cooked Lean Meat (I'm using 80% ground beef)
13 g Cultured Sour Cream (not low-fat)
3.9 g Olive Oil
12.1 g Butter
A Pinch of Cumin (optional)
A Pinch of Paprika
A Pinch of Garlic Powder (optional)