Chili Cheese stuffed avocados are a quick and easy low carb meal ready in just 30 minutes. A quick and simple, spicy, beanless ground beef chili stuffed into a creamy halved avocado topped with cheese, sour cream, and green onions. A fast and simple keto friendly meal that is hearty, healthy and satisfying
– ½ teaspoon ancho chili or chipotle powder optional
– ½ teaspoon onion powder
– 1 teaspoon black pepper
– 1 teaspoon salt
– 1 large jalapeno chopped
– 10 oz diced tomatoes chili spiced or rotel
– 2 tablespoons red wine vinegar
– 1 tablespoon Worcestershire sauce
– ⅓ cup water
– 6-8 large avocados halved
– ¼ cup lime juice
– salt
Optional Toppings:
– 1 cup cheddar cheese grated
– green onion sliced
– cilantro chopped
– ½ cup sour cream
– guacamole optional
Directions:
Brown the ground beef. Add the ground beef and onion to a large pan over medium heat and cook until just browned and the onion is softened. Drain the fat is desired. Add the minced garlic and sauté for 1-2 minutes, stirring occasionally until the garlic begins to brown.
Add the spices. Add the cumin, smoked paprika, chili powder, ancho or chipotle if using, onion powder, black pepper, salt, and chopped jalapeno. Stir to combine and cook for 1-2 minutes.
Simmer with tomatoes until tender. Add the diced tomatoes (Rotel), vinegar, water, and Worcestershire to the pan and stir to combine. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally until the tomatoes are tender and the sauce has thickened. Season to taste with salt and pepper.
Prepare the avocados. Cut each of the avocado in half lengthwise and remove the pit. Use a spoon to gently scoop a 1-2 tablespoons of avocado out of each half to make a sizeable well you can stuff the chili into. Make sure you leave as much meat on the avocado as possible while making room for the chili. The removed avocado can be used as a topping or made into fresh guacamole. Lightly rub each avocado with lime juice and sprinkle with salt. You can also fluff the avocado by dragging a fork across it to make room for the chili.
Stuff avocados and serve. Fill each of the halved avocados generously with the chili and top with grated cheddar cheese, sliced green onion, fresh cilantro, guacamole, or sour cream. Serve and enjoy!
2 Comments
[deleted]
Chili Cheese stuffed avocados are a quick and easy low carb meal ready in just 30 minutes. A quick and simple, spicy, beanless ground beef chili stuffed into a creamy halved avocado topped with cheese, sour cream, and green onions. A fast and simple keto friendly meal that is hearty, healthy and satisfying
Makes 4 servings
Nutritional Information (per serving):
Calories: 482kcal | Fat: 38.1g | Carbohydrates: 18.1g | Protein: 21.6g | Net Carbs: 7g
Ingredients:
– 1 pound ground beef
– 1 small onion diced
– 3 cloves garlic minced
– 1 tablespoon cumin
– 1 tablespoon smoked paprika
– 1 tablespoon chili powder
– ½ teaspoon ancho chili or chipotle powder optional
– ½ teaspoon onion powder
– 1 teaspoon black pepper
– 1 teaspoon salt
– 1 large jalapeno chopped
– 10 oz diced tomatoes chili spiced or rotel
– 2 tablespoons red wine vinegar
– 1 tablespoon Worcestershire sauce
– ⅓ cup water
– 6-8 large avocados halved
– ¼ cup lime juice
– salt
Optional Toppings:
– 1 cup cheddar cheese grated
– green onion sliced
– cilantro chopped
– ½ cup sour cream
– guacamole optional
Directions:
Brown the ground beef. Add the ground beef and onion to a large pan over medium heat and cook until just browned and the onion is softened. Drain the fat is desired. Add the minced garlic and sauté for 1-2 minutes, stirring occasionally until the garlic begins to brown.
Add the spices. Add the cumin, smoked paprika, chili powder, ancho or chipotle if using, onion powder, black pepper, salt, and chopped jalapeno. Stir to combine and cook for 1-2 minutes.
Simmer with tomatoes until tender. Add the diced tomatoes (Rotel), vinegar, water, and Worcestershire to the pan and stir to combine. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally until the tomatoes are tender and the sauce has thickened. Season to taste with salt and pepper.
Prepare the avocados. Cut each of the avocado in half lengthwise and remove the pit. Use a spoon to gently scoop a 1-2 tablespoons of avocado out of each half to make a sizeable well you can stuff the chili into. Make sure you leave as much meat on the avocado as possible while making room for the chili. The removed avocado can be used as a topping or made into fresh guacamole. Lightly rub each avocado with lime juice and sprinkle with salt. You can also fluff the avocado by dragging a fork across it to make room for the chili.
Stuff avocados and serve. Fill each of the halved avocados generously with the chili and top with grated cheddar cheese, sliced green onion, fresh cilantro, guacamole, or sour cream. Serve and enjoy!
View, Pin, or Print the Recipe from the Source: [https://yummyforadam.ca/easy-chili-cheese-stuffed-avocados/](https://yummyforadam.ca/easy-chili-cheese-stuffed-avocados/)