Low Carb Chili You Never Know the Difference
Satisfy your chili cravings without the carbs with this hearty and flavorful "Low Carb Chili You Never Know the Difference"! Packed with protein from a savory blend of ground beef and pork, this keto-friendly chili gets a nutrient boost from diced zucchini, bell peppers, and aromatic spices like smoked paprika and chili powder. Simmered to perfection with canned diced tomatoes and rich beef broth, the result is a thick, flavorful stew you'll love. Ready in just 50 minutes, this easy one-pot recipe is perfect for weeknight dinners or meal prep, serving up four satisfying portions. Top it off with shredded cheddar cheese, sour cream, and fresh cilantro for a comforting bowl that's low-carb, high-flavor, and so good, you won’t miss the beans! Perfect for those following keto, paleo, or gluten-free diets, this low-carb chili is a must-try.
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Recipe Information
Ingredients
- 1 lb Ground beef (80/20)
- 0.5 lb Ground pork
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 1 large Bell pepper, diced (any color)
- 1 medium Zucchini, diced
- 14.5 oz Canned diced tomatoes (unsweetened, no salt added)
- 2 tbsp Tomato paste
- 1.5 cups Beef broth
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.25 tsp Ground cayenne pepper (optional for heat)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Chopped fresh cilantro (optional, for garnish)
- 2 tbsp Sour cream (optional, for garnish)
- 0.25 cup Shredded cheddar cheese (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and heat until shimmering.
Add the diced yellow onion and bell pepper to the pot. Sauté for 5-7 minutes or until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, for 6-8 minutes or until no longer pink.
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well until the meat is fully coated with the spices.
Add the diced zucchini, canned diced tomatoes, tomato paste, and beef broth to the pot. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
Taste and adjust seasoning as needed, adding more salt or chili powder for flavor if desired.
Serve hot in bowls. Garnish with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 4685 mg | 204% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 35.9 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 575 mg | 44% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3698 mg | 79% | |
*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.
