Keto Chilli Con Carne
Satisfy your cravings with this hearty and flavor-packed Keto Chilli Con Carne, a low-carb spin on the classic comfort food. Bursting with bold spices like chili powder, cumin, and smoked paprika, this rich, meaty dish features tender ground beef, vibrant vegetables, and the smoky heat of chipotle peppers in adobo sauce. A simmering base of canned tomatoes, beef broth, and tomato paste creates a savory depth of flavor, while zucchini and mushrooms add a delightful, keto-friendly twist. Perfect for meal prep or a cozy weeknight dinner, this keto chili is ready in just under an hour and serves four. Garnish with fresh cilantro for a vibrant finish and enjoy a carb-conscious meal that doesn’t skimp on taste! Keywords: keto chili, low-carb chili recipe, keto-friendly comfort food, keto Chilli Con Carne.
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Recipe Information
Ingredients
- 500 grams ground beef
- 2 tablespoons olive oil
- 1 large onion
- 1 bell pepper
- 3 garlic cloves
- 400 grams canned chopped tomatoes
- 250 milliliters beef broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 zucchini
- 200 grams mushrooms
- 1 tablespoon chipotle peppers in adobo sauce
- 2 tablespoons fresh cilantro
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the chopped onion and bell pepper. Sauté for about 5 minutes until they begin to soften.
Add minced garlic and cook for an additional minute, stirring frequently.
Add the ground beef to the pot. Cook until the beef is browned, breaking it apart with a wooden spoon as it cooks, about 7-10 minutes.
Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes to toast the spices.
Add the canned chopped tomatoes, beef broth, tomato paste, and chipotle peppers. Stir well to combine everything.
Once the mixture starts to simmer, reduce the heat to low and cover the pot. Let it simmer for 20 minutes, stirring occasionally.
Meanwhile, slice the zucchini and mushrooms. Add them to the pot after the chili has simmered for 20 minutes.
Cover and continue to simmer for another 15 minutes, until the vegetables are tender.
Taste and adjust the seasoning if necessary.
Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 6354 mg | 276% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 44.3 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4396 mg | 94% | |
*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.
