About
Sometimes your body just craves something greasy and “bad”. This chorizo chili hits the spot for the fat craving while staying keto! If you don’t like spicy foods, make sure to choose a mild chorizo. You are welcome to add your favorite chili toppings such as sour cream, cilantro, shredded cheese, a squeeze of lime, or whatever other keto garnishes you can think of!
Ingredients
- 6 ounce chorizo
- ½ tablespoon olive oil
- 1 ½ ounce yellow onion
- 5 ounce zucchini
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- 2 clove garlic, fresh
- 1 teaspoon baking aids xanthan gum by bob's red mill
- 3 cup beef broth
- 1 ounce cream cheese
- 1 cup cauliflower, cooked from fresh
Instructions
- Remove the sausage casing from the chorizo and break up the ground chorizo directly into the bottom of a soup pot. Toss with the olive oil and cook over medium heat on the stove until cooked to a slightly crispy brown. Break up the chorizo with a spoon as needed.
- Chop and toss in the onion and zucchini. Stir in the salt, pepper, and minced garlic. Cook over a medium-low heat while stirring until the veggies turn soft and tender.
- Sprinkle the xanthan gum over the ingredients and stir to coat them. Pour in just 1 cup of the broth. Bring the broth to a simmer and let the pot reduce for 4-5 minutes.
- Pour in the remaining beef broth. Bring the pot to a boil, then reduce the heat once more to a simmer. Stir in the cream cheese and cauliflower rice – this will naturally reduce the overall heat in the pot. Continually stir until the chili until the cream cheese melts and the pot returns to a simmer.
- Serve hot with additional garnishes to your preference!
Nutrition Facts
- Servings: 3
- Calories: 361.5kcal/1512.7kJ (per serving)
- Fat: 27.6g (per serving)
- Carbs: 8.2g (per serving)
- Protein: 20.6g (per serving)
