Keto Lean Beef Chili Con Carne
Warm up with a bowl of hearty and flavorful Keto Lean Beef Chili Con Carne, a low-carb twist on a classic comfort food favorite! Packed with nutrient-rich vegetables like zucchini, mushrooms, and bell peppers, this recipe features tender lean ground beef simmered to perfection in a robust tomato-based sauce spiced with chili powder, cumin, and a touch of cayenne for a hint of heat. The omission of beans makes it keto-friendly while still delivering all the savory satisfaction you expect from traditional chili. With just 15 minutes of prep and under an hour from start to finish, this one-pot wonder is perfect for weeknight dinners or meal prep. Serve it hot and garnish as you like for a cozy, guilt-free feast that fits seamlessly into your low-carb lifestyle.
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Recipe Information
Ingredients
- 1 pound Lean ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 whole Garlic cloves, minced
- 1 medium Green bell pepper, chopped
- 1 medium Red bell pepper, chopped
- 2 tablespoons Tomato paste
- 14.5 ounces Diced tomatoes, canned
- 2 cups Beef broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Zucchini, diced
- 1 cup Mushrooms, sliced
Instructions
In a large pot, heat olive oil over medium heat.
Add the finely chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
Increase the heat to medium-high, add the lean ground beef, and cook until the beef is browned, breaking it apart with a wooden spoon, about 7-10 minutes.
Add the chopped green and red bell peppers, and cook for another 3-4 minutes until they begin to soften.
Stir in the tomato paste, coating the beef and vegetables thoroughly.
Pour in the canned diced tomatoes and beef broth, mixing everything together.
Add the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and allow it to simmer uncovered for 20 minutes.
Add the diced zucchini and sliced mushrooms, stirring them into the chili, and continue to simmer for an additional 10 minutes until the vegetables are tender.
Adjust seasoning to taste, if necessary, before serving.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 5304 mg | 231% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 33.2 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 288 mg | 22% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3135 mg | 67% | |
*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.
