Treats and Eats

Keto Chili



  1. In a deep pot, on Med/High heat, brown meats, adding in the garlic powder, or minced garlic and cumin to desired taste.
  2. After meats are browned, add in bell peppers and onion and stir until they are cooked as well. Onion should be translucent.
  3. Add the diced tomatoes and tomato paste. Make sure you scrape the sides of the can of paste. Recommend rinsing the can out with water to make sure you get it all. Use the water you use to rinse it with in the chili to give it more liquid if desired.
  4. Simmer for 10 minutes, stirring occasionally and then add in the cream cheese. Stir until dissolved and continue to simmer for about 5 more minutes
  5. After cream cheese is dissolved, Turn heat down to Med/Low and cover to simmer for about 10 more minutes.
  6. Serve with Sour Cream and/or Shredded cheese per bowl.


This is a really simple to make meal. A lot of the prep can be done while meat is browning. The liquid portion of it is also to taste. If you feel the chili is too thick, add more water. Always remember, you can always add, but it is more difficult to remove. Highly recommend as a Fall/Winter/Early Winter dish. All of the timing is depending on how hot you decide to simmer at.