Description
Enjoy a satisfying bowl of Keto Chili that combines rich beef flavors with fresh vegetables and smoky spices, without the high-carb ingredients. Perfect for a low-carb diet, this hearty chili delivers amazing taste while keeping your carb count in check.
Ingredients
Scale
- 1½ pounds ground beef (80/20 recommended for best flavor)
- 1 yellow onion, diced
- 1 green pepper, diced
- 1 jalapeño, minced (remove seeds for less heat)
- 1 clove garlic, minced
- ¼ cup tomato paste
- 15 ounces canned diced tomatoes (no sugar added)
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- Optional toppings: shredded cheese, sour cream, diced avocado, sliced green onions
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon as it cooks. Brown for about 5-7 minutes until no pink remains.
- If there’s excess fat, drain some but leave about 1-2 tablespoons in the pot for flavor.
- Add the diced onion, green pepper, and jalapeño to the pot with the browned meat. Sauté for 4-5 minutes until vegetables begin to soften.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to slightly caramelize and coat the meat and vegetables.
- Add chili powder, cumin, and salt. Stir to combine, allowing the spices to bloom in the heat for about 30 seconds.
- Pour in the diced tomatoes with their juice and the beef broth. Stir well to combine all ingredients and scrape up any flavorful bits from the bottom of the pot.
- Bring the Keto Chili to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Remove the lid and continue simmering for another 15-20 minutes to allow the chili to thicken to your desired consistency.
- Taste and adjust seasoning if necessary, adding more salt or spices according to your preference.
Notes
- For the most flavorful Keto Chili, simmer on low heat for up to 2 hours if you have the time. The flavors will develop and intensify beautifully.
- Store leftover Keto Chili in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- The flavors actually improve after freezing, making it perfect for meal prep.
- Add a splash of apple cider vinegar in the last 5 minutes of cooking for a bright flavor without adding carbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 325
- Sugar: 0
- Sodium: N/A
- Fat: 23
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 7
- Fiber: 2
- Protein: 22
- Cholesterol: N/A
Keywords: keto chili, low carb chili, no bean chili, keto comfort food