Who else is ready for fall? I have my Bath & Body Works Pumpkin Apple candle burning as I type this and have even started pulling out some of my fall decor! I’m ready for the cool weather, the pretty leaves, pumpkin everything, fall scents, cozy sweaters, boots and of course all the yummy food!
Chili and soups are one of my favorite things to make during the fall/winter season! It might be a little early for chili, but I was craving it and have been for a while now! We had it for dinner two nights in a row and it did not disappoint! I used to make this chili recipe prior to starting keto. It was an easy recipe for me to modify and most importantly, make low carb. I included directions for both the Instant Pot and Crock Pot below. I like topping my chili with shredded cheese and sour cream, but you can also garnish it with onion, chopped tomatoes, olives or sliced avocado. Cheese crisp make a great cracker substitute as well.
I love having bunless chili dogs as well! This plate includes two all beef hot dogs, topped with chili, shredded cheddar cheese and chopped red onions. You can also slice your cooked hot dogs and add them into your bowl of chili too. I hope you enjoy one of my fall favorites!
Be sure to follow me on Instagram and Pinterest for more low carb meal ideas. If you want to save this recipe to try later, just click the Pinterest button below the recipe or tap any image to save to your Pinterest board.