Keto Egg Chili Bowl
A quick and easy keto-friendly egg chili packed with protein and flavor, perfect for a light yet satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
375
Calories
Macros · per serving
31g protein
9g carbs
20g fat
Ingredients
For 4 servings
- 16 eggs
- 200 grams ground chicken
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 2 cloves garlic
- 200 grams canned diced tomatoes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- salt — to taste
- black pepper — to taste
- 2 tablespoons fresh cilantro
Instructions
- 1
Dice the red and green bell peppers and onion. Mince the garlic.
- 2
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sauté until translucent, about 2 minutes.
- 3
Add the ground chicken to the pan, cooking until browned. Break up any clumps with a spoon.
- 4
Stir in the diced bell peppers, canned tomatoes, chili powder, and cumin. Simmer for 5 minutes until the flavors meld together.
- 5
In a separate non-stick skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the skillet and scramble until cooked through.
- 6
Season the chili mixture with salt and black pepper to taste.
- 7
Divide the scrambled eggs among four bowls. Top each with a portion of the chili mixture.
- 8
Garnish with chopped fresh cilantro before serving.
Cook it this week.
NeatEat plans Keto Egg Chili Bowl — and the rest of your week — around your budget, groceries included.