Low Carb Chili
Savor the hearty flavors of this Low Carb Chili, a wholesome twist on the classic comfort food that’s perfect for keto and low-carb lifestyles. Packed with tender ground beef, aromatic spices like smoked paprika and cumin, and nutrient-rich veggies like zucchini and bell pepper, this chili offers a satisfying, guilt-free meal without the carb-heavy beans. A splash of beef broth and a touch of tomato paste create a rich, savory base, while optional cauliflower rice adds extra texture and volume. Ready in under an hour, this easy one-pot recipe is a delicious, warming dinner idea the whole family will love. Garnish with fresh cilantro for a pop of color and flavor, and enjoy a bowl of chili that’s as healthy as it is comforting.
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Recipe Information
Ingredients
- 1 lb Ground beef (80/20 lean)
- 1 tbsp Olive oil
- 1 medium, diced Yellow onion
- 1 large, diced Bell pepper (red or green)
- 3 minced Garlic cloves
- 14.5 oz Diced tomatoes (canned, no sugar added)
- 1 cup Beef broth (low sodium)
- 2 tbsp Tomato paste
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 medium, diced Zucchini
- 1 cup Cauliflower rice (optional for extra volume)
- 2 tbsp, chopped Fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper to the pot, and sauté for 4-5 minutes until soft.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease if necessary.
Stir in the chili powder, cumin, smoked paprika, ground coriander, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced tomatoes, beef broth, and tomato paste to the pot. Stir well to combine.
Bring the mixture to a simmer, then lower the heat to medium-low and cover the pot. Let it simmer for 20 minutes, stirring occasionally.
Add the diced zucchini and cauliflower rice (if using) to the pot, and continue cooking uncovered for an additional 10 minutes until the vegetables are tender and the chili is slightly thickened.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.7 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 877 mg | 19% | |
*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.
