This isn't your classic chili. There are a few ingredients (tomatoes, beans) that aren't so keto-friendly, and we chose to leave out. Don't let that stop you, though! Every diet is different, and if you feel like switching up or adding more ingredients, do you!

Also try our other recipes Slow Cooker Vegan Enchilada Quinoa Chili

INGREDIENTS

3 slices bacon, cut into 1/2" strips
1/4 medium yellow onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1/2 c. sliced baby Bellas
2 cloves garlic, minced
2 lb. ground beef
2 tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 tbsp. smoked paprika
Kosher salt
Freshly ground black pepper
2 c. low-sodium beef broth
Sour cream, for garnish
Shredded cheddar, for garnish
Sliced green onions, for garnish
Sliced avocado, for garnish

INSTRUCTIONS

In a large pot over medium heat, cook bacon. When bacon is crisp, remove from pot with a slotted spoon. Add onion, celery, pepper, and mushrooms to pot and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
Push vegetables to one side of the pan and add beef. Cook, stirring occasionally, until no pink remains. Drain fat and return to heat.
Add chili powder, cumin, oregano, and paprika and season with salt and pepper. Stir to combine and cook 2 minutes more. Add broth and bring to a simmer. Let cook 10 to 15 more minutes, until most of the broth has evaporated.
Ladle into bowls and top with sour cream, reserved bacon, cheese, green onions, and avocado.