Keto Shrimp and Bell Pepper Chili
A flavorful and quick-to-make chili featuring shrimp and bell peppers in a rich tomato base, perfect for a high-protein, low-calorie keto meal.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
35g protein
8g carbs
15g fat
Ingredients
For 4 servings
- 600 g shrimp
- 2 bell pepper
- 400 g canned diced tomatoes
- 1 yellow onion
- 3 clove garlic
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- salt — to taste
- black pepper — to taste
- 1 lime
- fresh cilantro — to taste
Instructions
- 1
Peel and devein shrimp, then season with salt and pepper.
- 2
Dice the bell peppers and onion, and mince the garlic.
- 3
Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until onion is translucent.
- 4
Add bell peppers to the pot, cook until slightly softened.
- 5
Stir in chili powder and cumin, cook for 1 minute until fragrant.
- 6
Add diced tomatoes, bring to a simmer and cook for 5 minutes.
- 7
Add shrimp to the chili, cook for 3-4 minutes until shrimp are opaque and cooked through.
- 8
Squeeze lime juice over the chili and stir in fresh cilantro before serving.
Cook it this week.
NeatEat plans Keto Shrimp and Bell Pepper Chili — and the rest of your week — around your budget, groceries included.