Prep Time: 10-15 Minutes
Active: 30-35 Minutes
Inactive: 10 Minutes - 1 Hour
Approx. Total/Net Carbs for Entire Dish:
50 g / 30 g
1 lb ground beef
6 oz white button mushrooms, stems removed and heads diced
1/2 onion, diced
1/2 yellow pepper, de-seeded and diced
1 tbsp tomato paste
2-3 garlic cloves, minced
1 tbsp chili powder (less if you want less spicy)
1/2 tbsp dried oregano
1/2 tbsp ground cumin
1/2 tbsp basil
1/2 14.5 oz can of diced tomatoes, drained
1/2 cup broth
1 tsp fish sauce
Dash of apple cider vinegar
Avocado oil or ghee for sautéing
Scallions and avocado slices to garnish
Tips & Substitutions
Looking to add some different flavors? Replace some of your ground beef with Italian sausage or bacon. You can also just add them in and create a meatier chili.
Yellow Pepper: Red pepper
White Button Mushrooms: Pretty much any other type of mushrooms
Ground Beef: Any other ground meats
In a deep skillet or a pot over medium high heat, add avocado oil or ghee and sauté onions and pepper until veggies softened and onions translucent, 7-10 minutes.
Add tomato paste and garlic, cooking until fragrant, 1-2 minutes.
Add the mushrooms and cook until exuded liquid has evaporated, about 10 minutes.
Add the ground beef, being sure to break apart any chunks.
Brown the ground beef and cook until almost fully cooked.
Add the chili powder, oregano, cumin, basil, and salt and stir to combine well.
Add diced tomatoes, broth, fish sauce, and mix to combine well.
At this point, honestly we usually just wait 10-15 minutes (making sure the meat is fully cooked) and then dig in, but if you want the flavors to meld better, simmer your chili at medium-low heat for 30 minutes - 1 hour to allow the flavors to combine.
Serve and top with green onion and avocado slices.