Keto Classic Beef Chili
Warm up with this hearty and flavorful Keto Classic Beef Chili, a low-carb twist on a comfort food favorite. Packed with tender ground beef, vibrant vegetables like green bell pepper and onion, and a medley of fragrant spices, this chili delivers bold, smoky depth without sacrificing keto-friendly simplicity. Slow-simmered in a blend of beef broth, canned tomatoes, and rich seasonings, it's the perfect dish for satisfying cravings while staying on track. Ready in just under an hour, this chili is topped with creamy diced avocado, fresh cilantro, and a zesty squeeze of lime for a refreshing finish. Ideal for meal prep or cozy weeknight dinners, this low-carb chili recipe will delight your taste buds while supporting your ketogenic lifestyle. Keywords: keto chili recipe, low-carb beef chili, healthy comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 large avocado, diced
- 0.25 cup cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and green bell pepper to the pot. Sauté for about 5 minutes, or until the vegetables are soft.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until the beef is browned, about 8-10 minutes.
Drain excess fat if necessary and return the pot to the heat.
Stir in the canned diced tomatoes, beef broth, and tomato paste. Mix well to combine.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir to incorporate all the spices.
Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
Remove from heat and let it sit for a few minutes to thicken.
Serve hot, garnished with diced avocado and chopped cilantro. Add a lime wedge on the side for squeezing over the top.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 4387 mg | 191% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 25.8 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4033 mg | 86% | |
*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.
