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I’m about 4 years in to having my own backyard vegetable garden, and I have to say that each year has been wildly different and a huge learning experience. Which really is to say that I have no clue what I am doing and it’s going to be a long time before I feel like I do. The first year, we planted our garden in too shady a spot, which we only realized when the leaves were back on the trees. The next year, we moved the garden a few feet forward but the trees had grown too and it didn’t help much. Last year, we put in a raised bed smack in the sunniest part of the yard and had a little more success. We had a decent amount of peppers, but most of our tomatoes got blossom end rot and we only got a single zucchini from four plants. This year we thought we had it all worked out. Three raised beds in the sunny part, beautiful rows of tomatoes, peppers and zucchini, and with pretty herbs in containers all over the patio. With the warm weather starting in April, we just knew we were going to have a bountiful haul.
And we are having a bountiful haul…of tomatoes. Our peppers are having a rough go of it and seem to be rotting from the inside out. They look great, but just before they fully ripen, they start to get soft spots and then they rot and fall off. Oh and we planted some jalapenos that have no heat whatsoever! Our little serrano peppers are doing well, but that’s it. And the zucchini seems unlikely to produce a single fruit this year. There are plenty of male blossoms, but the female ones seem to shrivel up and die before they even get started. I’ve researched that one a bit and we think we know the problem but it’s not something we can do anything about until next year.
So, back to the tomatoes, of which we have a gazillion and I am having a hard time keeping up. I figured out that the blossom end rot from last year was from inconsistent watering, so I made sure to give them a little water every day this year. And with the incredibly warm spring, we’ve had ripe tomatoes coming on since the middle of July. I’ve already canned 7 pints of tomato sauce and have made numerous salsas, salads and soups. I’ve given large bags of them to friends. And right now on my counter sits a large bowl of tomatoes threatening to go bad before I can get to them. I see another round of canning in my very near future!
I planted several varieties of tomatoes, including some beautiful yellow ones. I find that they actually have a little less flavour than the red varieties, but I just love the golden colour peaking out among the green leaves. And the yellow grape tomatoes are seriously prolific, growing wildly out of control and spilling over the tomato cages and back over onto the ground. They do have a tendency to split when we get some rain and then some hot weather, and they ripen so fast that I find myself with bowls upon bowls of them on the counter. When I get too many, I roast them with a little olive oil, salt and pepper, and they taste like candy! And although it isn’t exactly soup weather yet, I’ve already made several batches of this soup. It’s heavenly! I like to add a little hot pepper to give it a kick, but it tastes wonderful without as well.
Roasted Golden Tomato Soup – Low Carb and Gluten-Free
A delicious soup bursting with fresh, summery tomato flavor. Add a little hot pepper to give it a kick, or enjoy as is!
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Course: Soup
Cuisine: American
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Ingredients
- 2 lbs yellow tomatoes (grape, cherry, Lemon Boy, etc.)
- 1 medium onion
- 1 hot pepper (serrano or jalapeno, optional)
- 4 garlic cloves
- ¼ cup olive oil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups chicken stock
- ¼ cup fresh basil chopped
- ½ cup freshly grated Parmesan optional
Instructions
Preheat oven to 425F.
Wash and core tomatoes and cut them into quarters. For smaller grape tomatoes, cut them in half. Cut onion into quarters. Remove stem from hot pepper and cut in half.
Place tomatoes, onion, hot pepper and garlic cloves in a glass baking dish. Drizzle with olive oil and sprinkle with oregano, salt and pepper and then toss to combine. Spread in a single layer.
Roast 30 minutes, until tomatoes have caramelized.
Transfer to a large stock pot and add chicken stock. Bring to a boil, then reduce temperature and simmer 20 minutes. Adjust seasonings as desired.
Transfer to a food processor or use an immersion blender and puree until smooth. If using processor, you may need to do it in two batches.
Serve and sprinkle with fresh chopped basil and grated Parmesan, if desired.
Notes
Makes 8 servings. Each serving has 6.3 g of carbs and 1.3 g of fiber. Total NET CARBS = 5 g.
Nutrition Facts
Roasted Golden Tomato Soup – Low Carb and Gluten-Free
Amount Per Serving
Calories 25.2
% Daily Value*
Carbohydrates 6.3g2%
Fiber 1.3g5%
* Percent Daily Values are based on a 2000 calorie diet.
Keto Short Rib Chili
Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.
There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.
The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.
But this keto chili recipe definitely makes the short list.
Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.
And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.
What makes the best keto chili?
Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.
In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.
Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.
Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.
But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.
Can you make keto chili ahead of time?
I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.
It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.
So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.
The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!
Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.
Tips for making Short Rib Chili
Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.
Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.
Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.
Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.
Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.
Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.
Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.
Doesn’t this keto short rib chili sound like the perfect comfort food?
Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.
Keto Short Rib Chili
Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.
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Course: Main Course
Cuisine: American
Keyword: keto chili, keto chili recipe, short rib chili
Prep Time: 15 minutes
Cook Time: 3 hours 25 minutes
Total Time: 3 hours 40 minutes
Servings: 10 servings
Calories: 428kcal
Ingredients
- 3 lb bone in short ribs
- Salt and pepper
- ¼ cup bacon fat, lard, or other high-heat oil
- ½ cup chopped onion
- 1 large green pepper chopped
- 2 cloves garlic minced
- 1 medium jalapeno pepper minced (leave the seeds in for more heat)
- 2 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon cayenne
- 15 ounce can fire roasted tomatoes
- ⅓ cup beef bone broth
Instructions
Preheat the oven to 300F and season the short ribs all over with salt and pepper.
In a large dutch oven over medium heat, melt the bacon fat or lard. Once hot, add half the short ribs and brown on all sides. Remove to a plate and brown the remaining short ribs. Transfer to the plate.
Add the onion and pepper to the pot, sprinkle with salt, and saute until tender, about 5 minutes. Add the garlic, jalapeno, chili powder, cumin, and cayenne, and cook another minute, until fragrant.
Stir in the roasted tomatoes and bone broth and bring to a simmer. Add the short ribs back into the pot, cover and transfer to the oven.
Cook 2 to 3 hours, until the meat is very tender. Remove the ribs, shred the meat and return the meat to the pot. Adjust salt and pepper to taste and serve with your favorite chili toppings.
Nutrition Facts
Keto Short Rib Chili
Amount Per Serving (1 serving = about 1 cup)
Calories 428
Calories from Fat 319
% Daily Value*
Fat 35.4g54%
Carbohydrates 4g1%
Fiber 1.2g5%
Protein 22.6g45%
* Percent Daily Values are based on a 2000 calorie diet.
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- Total Fat N/A
- Saturated Fat N/A
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Hi, I'm Alex!
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