Yummy Low Carb-Keto Chili

 Chili is a menu item that I could never grow tired of. It's great any day of the week, month or year. It's also a super versatile meal in that you can use just about any protein of choice as well as veggies. Yes, veggies.

I like to buy those super large Autumn/winter squash every year and peel, cube and freeze to have on hand for soups, mashed, purees and even desserts. The flavor of the squash is very subtle in taste and goes perfectly with just about any flavor profile you marry it with.

So today's chili is packed with protein, spices, and yes, squash. Try it out, your family will love it.

Ingredients:

24 oz. Ground pork

1 large onion, sliced

8 mini yellow/red/orange sweet peppers (or 1 large bell pepper, color is your choice), sliced, diced

28 oz can crushed tomatoes

2 tbsp tomato paste

4-6 cups winter squash (or try zucchini, yellow squash, acorn squash or your family's favorite), large diced, 1" cubes

1 tsp salt

1tsp liquid smoke (optional)

3 tbsp chili powder, may add more

1/4-1/2 tsp red chili flakes

1 tbsp ground cumin

2 tbsp minced garlic

1 tsp onion powder

1/2 tsp ground cinnamon

*1 tsp beef bouillon (can use chicken or vegetable)(see note with water)

2 cups of water (may use beef, chicken or vegetable stock instead. *But if using broth/stock, omit bouillon*)

Garnish (optional): choose your family's favorite, or choose them all

4 oz shredded cheese

1 avocado mashed (mashed with lime juice, cajun seasoning or salt)

4 oz Sour Cream

Directions:

Add ground pork (beef, turkey, or chicken, you choose) with salt, sliced onions, sweet peppers and minced garlic. Mix to combine until meat is browned.

Add onion powder, chili powder, cumin, cinnamon, mix to combine. 

Next add crushed tomatoes, tomato paste, water and liquid smoke. Stir to combine. 

Finally, add 4-6 cups of coursely, large diced squash. Stir. Taste to check your spices. If needed, add more of your preference until taste is preferred.

Set on low medium heat, cover with lid and let simmer for 1 hour. Check your chili and stir every 10-15 minutes. If becomes too thick, add more water or broth.

Ladle into your favorite bowl as is or serve atop riced cauliflower.

Garnish with shredded cheese, sour cream and or mashed avocado.

Enjoy!