Warm Up Your Keto November: Hearty Stew & Chili Recipes

This entry was posted by keto beautiful on November 2, 2023 at 3:08 am

Warm Up Your Keto November: Hearty Stew & Chili Recipes

Warm up your November with these amazing keto friendly stew and chili recipes.

Introduction

In the brisk embrace of November, as temperatures drop and winter looms, there’s no better way to stay warm and cozy than with a hearty bowl of stew or chili. For those on a keto journey, these recipes can be a lifesaver, providing comfort without compromising on your dietary goals. In this article, we’ll explore a selection of mouthwatering keto-friendly stew and chili recipes that will keep you warm and satisfied throughout the chilly days of November.

The Essence of Keto

Before we dive into the recipes, let’s refresh our understanding of the ketogenic diet. Keto is all about low-carb, high-fat eating that forces your body into a state of ketosis, where it burns fat for energy. These stew and chili recipes are specially crafted to fit within these parameters while delivering robust flavors.

Hearty Keto Stew Recipes

1. Beef and Mushroom Keto Stew

Start your keto journey with a classic. This stew combines tender beef, earthy mushrooms, and rich beef broth for a satisfying dish that’s low in carbs and high in flavor.

Ingredients:

  • 1 lb beef stew meat, cubed
  • 1 cup mushrooms, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add the beef cubes and sear them until browned on all sides. Remove and set aside.
  2. In the same pot, add the diced onions and cook until they become translucent. Add the minced garlic and sauté for another minute.
  3. Return the seared beef to the pot and add the sliced mushrooms. Cook for a few minutes until the mushrooms start to release their juices.
  4. Pour in the beef broth and heavy cream. Stir in the thyme, rosemary, salt, and pepper. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover the pot, and let the stew simmer for about 1 hour, or until the beef is tender and the flavors are well combined.
  6. Serve hot, garnished with fresh herbs if desired.
2. Creamy Keto Chicken Stew

For a creamy twist, indulge in this chicken stew. It’s packed with lean protein, low-carb veggies, and a velvety sauce that’s keto-approved and utterly delicious.

Ingredients:

  • 1 lb boneless, skinless chicken thighs, cubed
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add the cubed chicken and cook until it’s browned on all sides. Remove and set aside.
  2. In the same pot, add the chopped onions and sauté until they become translucent. Add the minced garlic and cook for another minute.
  3. Return the chicken to the pot and add the cauliflower and broccoli florets. Cook for a few minutes until the vegetables start to soften.
  4. Pour in the chicken broth and heavy cream. Stir in the dried thyme, paprika, salt, and pepper. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, or until the chicken is tender and the vegetables are cooked through.
  6. Serve hot, garnished with fresh herbs if desired.
3. Keto-friendly Seafood Stew

Seafood lovers, rejoice! This stew features a mix of fish and shellfish, swimming in a flavorful broth that’s light on carbs but heavy on taste.


Ingredients:

  • 1 lb mixed seafood (shrimp, mussels, and white fish), peeled and deveined
  • 1 cup cauliflower florets
  • 1 cup zucchini, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fish or seafood broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent. Add the minced garlic and cook for another minute.
  2. Stir in the cauliflower florets and zucchini. Cook for a few minutes until the vegetables start to soften.
  3. Pour in the fish or seafood broth and heavy cream. Add the dried thyme, paprika, salt, and pepper. Bring the mixture to a simmer.
  4. Add the mixed seafood to the pot and cook for about 5-7 minutes, or until the seafood is opaque and cooked through.
  5. Serve hot, garnished with fresh herbs if desired.
4. Veggie-Loaded Keto Stew

For the vegetarians on the keto path, this stew is a nutrient-packed delight. Bursting with colorful vegetables and savory seasonings, it’s a guilt-free bowl of warmth.

Ingredients:

  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 cup zucchini, diced
  • 1 cup spinach leaves
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent. Add the minced garlic and cook for another minute.
  2. Stir in the cauliflower florets, broccoli florets, and zucchini. Cook for a few minutes until the vegetables start to soften.
  3. Pour in the vegetable broth and heavy cream. Add the dried thyme, paprika, salt, and pepper. Bring the mixture to a simmer.
  4. Add the spinach leaves to the pot and cook for about 3-5 minutes, or until they are wilted and the other vegetables are tender.
  5. Serve hot, garnished with fresh herbs if desired.

Chili Kick for Keto

5. Spicy Beef and Bacon Keto Chili

A chili that combines the smokiness of bacon and the boldness of beef with a fiery kick, minus the carbs. A perfect choice for those who love some heat in their meals.

Ingredients:

  • 1 lb ground beef
  • 4 slices bacon, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (14 oz) crushed tomatoes
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until it becomes crispy. Remove the bacon and set it aside.
  2. In the same pot, add the ground beef and cook until it’s browned. Drain any excess fat.
  3. Add the diced onions, minced garlic, and bell peppers to the pot. Sauté for a few minutes until the vegetables are tender.
  4. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to release the spices’ aroma.
  5. Add the crushed tomatoes and beef broth to the pot. Return the cooked bacon to the mixture.
  6. Bring the chili to a simmer and let it cook for about 20-25 minutes until it thickens.
  7. Serve hot, garnished with shredded cheese or fresh herbs if desired.
6. Turkey and Pumpkin Keto Chili

Ingredients:

  • 1 lb ground turkey
  • 1 cup pumpkin puree
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 2 cups chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent. Add the minced garlic and cook for another minute.
  2. Add the ground turkey to the pot and cook until it’s browned. Break it into smaller pieces with a spatula as it cooks.
  3. Stir in the diced red and green bell peppers. Cook for a few minutes until the peppers are tender.
  4. Add the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to let the spices bloom.
  5. Pour in the diced tomatoes, chicken broth, and pumpkin puree. Stir everything well.
  6. Bring the chili to a simmer and let it cook for about 20-25 minutes, stirring occasionally.
  7. Serve hot, garnished with a dollop of sour cream or fresh herbs if desired.
7. Vegetarian Keto Chili

This chili caters to the vegetarian keto enthusiast. Loaded with plant-based protein and a medley of vegetables, it’s a delightful meat-free option.


Ingredients:

  • 1 cup cauliflower florets
  • 1 cup zucchini, diced
  • 1 cup bell peppers (mixed colors), diced
  • 1 cup spinach leaves
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent. Add the minced garlic and cook for another minute.
  2. Stir in the cauliflower florets, diced zucchini, bell peppers, and spinach leaves. Cook for a few minutes until the vegetables start to soften.
  3. Add the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to release the spices’ aroma.
  4. Pour in the diced tomatoes and vegetable broth. Stir everything well.
  5. Bring the chili to a simmer and let it cook for about 20-25 minutes, stirring occasionally.
  6. Serve hot, garnished with a dollop of sour cream or fresh herbs if desired.
8. Keto White Chicken Chili

Step away from the traditional red chili with this creamy white chicken version. Packed with flavor and low in carbs, it’s a comforting choice for chilly evenings.

Ingredients:

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cans (14 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until it’s no longer pink. Remove the chicken from the pot and set it aside.
  2. In the same pot, add the chopped onions and sauté until they become translucent. Add the minced garlic and cook for another minute.
  3. Return the cooked chicken to the pot. Add the white beans, diced green chilies, ground cumin, dried oregano, salt, and pepper. Stir everything well.
  4. Pour in the chicken broth and bring the mixture to a simmer.
  5. Add the heavy cream and stir to combine.
  6. Let the chili simmer for about 15-20 minutes, stirring occasionally.
  7. Serve hot, garnished with fresh cilantro or a dollop of sour cream if desired.

The Keto November Nourishment

As the days grow shorter and colder, these keto stew and chili recipes offer nourishment for both body and soul. They’re the perfect companions for your keto November journey, keeping you on track while warming your heart and stomach.

Conclusion

Keto November doesn’t mean sacrificing comfort food. With these recipes in your arsenal, you can savor the warmth and flavor of hearty stew and chili while staying true to your dietary goals. So, as the winter winds blow, let your keto journey be both satisfying and cozy.

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