#FREE PRINTABLE LUNCH BOX NOTES WINTER HOW TO#
#FREE PRINTABLE LUNCH BOX NOTES WINTER FULL#
#FREE PRINTABLE LUNCH BOX NOTES WINTER FREE#

(I also like to do this with beef barbacoa for a ready-to-go taco night!) If you want it to last even longer, you could vacuum seal the freezer bags to remove any remaining air once it’s solid, but I usually don’t find it necessary. Just let the chili cool, then freeze flat in freezer bags once solid, you can move them around or place vertically in your freezer as needed. It’s super easy! And if you LOVE chili, make a double batch. Freeze: Fortunately, Crock Pot low carb chili (or Instant Pot keto chili, if you prefer) is perfect for freezing. This one is a big batch recipe that makes ten cups - plenty to cover dinner right away and the freezer for later - and since it’s dairy-free, there are no texture issues.You can also reheat keto chili in the slow cooker on Low. Reheat: Warm up the stew in the microwave or in a saucepan on the stove, until hot.Store: Keep leftover keto Crock Pot chili in the refrigerator for 3-4 days.Keto Cornbread– The BEST side for keto friendly chili!.Remove the seeds if you want the flavor with less heat. Avocado – Dice it, or slice thinly and fan out.Green Onions – I prefer to slice them using kitchen shears, see how in my YouTube video of this keto chili recipe.Sour cream – Yes, sour cream is keto! Use the full-fat kind.Shredded cheese – Cheddar cheese is my personal favorite, but you can also use Mexican blend or any other type from the keto cheese list.Once you’ve made your low carb beanless chili recipe, it’s time for sides and toppings. Cover and simmer for about an hour, or until the flavors develop to your liking. Add tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper and stir together. In a large dutch oven over medium heat, saute the onions until translucent. Stove top low carb chili is almost identical to the Instant Pot above, except you’d use a dutch oven: Instant Pot keto chili will be a bit thinner than the Crock Pot version, due to the broth added, but this is recommended for pressure cooking so that it won’t burn. Wait for natural release if you can, or turn the valve to vent if you are short on time. Select “Meat/Stew” mode for 35 minutes and start pressure cooking. Pour in 1 cup water or beef broth (the liquid is an additional ingredient recommended for Instant Pot keto chili, due to the pressure). Add ground beef to onions and cook until browned, breaking apart with a spatula. Select “Saute” mode on pressure cooker and saute onions until translucent.

#FREE PRINTABLE LUNCH BOX NOTES WINTER FULL#

For full instructions, including amounts and temperatures, see the recipe card below.

#FREE PRINTABLE LUNCH BOX NOTES WINTER HOW TO#

This section shows how to make Instant Pot keto chili, with step-by-step photos and details about the technique, to help you visualize it. How To Make Keto Chili In The Instant Pot Even my little girl enjoyed it, after I mellowed out the heat a bit for her by adding toppings (ideas below!). The key to getting no bean chili right is being generous with the spices (see amounts on the recipe card below).

#FREE PRINTABLE LUNCH BOX NOTES WINTER FREE#

Feel free to add cayenne pepper for more heat.

Spices – Chili powder, cumin, dried oregano, sea salt, black pepper, and a bay leaf.

You can substitute coconut aminos if you like.

Worcestershire sauce is not keto friendly in large quantities, but just a couple tablespoons in the whole large batch of chili is fine.

Worcestershire Sauce – This helps give the easy low carb chili recipe umami flavor and slight sweetness.

You could also add jalapeños if you like the spice.

Green Chiles – These chiles add a very mild heat, but feel free to adjust according to preference.

Tomato Paste – Also provides flavor and depth.

If you like a smoky flavor, try fire-roasted tomatoes instead.

Diced Tomatoes – Two cans of diced tomatoes provide classic flavor, and be sure you don’t drain the liquid, which is needed so that the chili isn’t too thick.

Garlic – Use fresh minced garlic for best flavor or jarred for convenience.

Onion – I used a white onion, but you could also use a yellow onion.

Any ground beef you like will work, or you can substitute ground turkey or chicken.

Ground Meat – I prefer grass-fed ground beef and typically use 85/15.

For measurements, see the recipe card below.

This section explains how to choose the best ingredients for the best keto chili, what each one does in the recipe, and substitution options.

Three cooking options – Crock Pot, Instant Pot, or stove top.

Free printable lunch box notes winter