Keto Beef Mince Chilli
Savor the bold and hearty flavors of this Keto Beef Mince Chilli, a low-carb twist on a classic comfort dish. Made with tender ground beef, aromatic veggies, and a medley of warming spices like chili powder, cumin, and smoked paprika, this recipe delivers a rich depth of flavor without the carbs. The addition of zucchini adds a nutrient-packed, keto-friendly touch, while the simmering process melds all the ingredients into a thick, savory stew. Quick to prepare with just 15 minutes of prep time, this chili is ready in under an hour, making it the perfect weeknight meal for the whole family. Serve it piping hot with a garnish of fresh cilantro, and for an extra layer of indulgence, pair it with a dollop of sour cream or creamy avocado slices. Keto-friendly, gluten-free, and bursting with flavor, this recipe is a must-try for chili lovers!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 500 grams Ground beef (mince)
- 1 medium Onion, chopped
- 1 medium Bell pepper, diced
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned chopped tomatoes
- 250 milliliters Beef stock
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Zucchini, diced
- 0.5 teaspoon Cayenne pepper (optional)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened.
Add the minced garlic to the pot and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook the beef until browned, breaking it up with a spoon as it cooks.
Stir in the tomato paste, chopped tomatoes, and beef stock. Mix well to combine.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Stir to blend the spices evenly into the mixture.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, stirring occasionally.
Add the diced zucchini to the pot and continue to simmer uncovered for an additional 15 minutes, allowing the zucchini to soften and meld with the flavors.
Taste and adjust seasoning as necessary. If desired, increase the heat by adding more cayenne or chili powder.
Once done, remove from heat and let the chili sit for a few minutes to further thicken and develop flavor.
Serve hot, garnished with freshly chopped cilantro. Optionally, pair with a dollop of sour cream or sliced avocado for extra flavor and texture.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4320 mg | 188% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 30.9 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3663 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
