Low Carb Chilli Con Carne
Warm up your weeknight dinners with this hearty and flavorful Low Carb Chilli Con Carne, a healthier take on the classic Tex-Mex comfort dish. Loaded with vibrant vegetables like zucchini, mushrooms, and bell peppers, and rich, savory ground beef, this recipe embraces bold spices such as chili powder, cumin, and smoky paprika for a satisfying kick. Simmered to perfection in a tomato-based sauce and finished with a sprinkle of fresh cilantro, this one-pot meal is not only quick and easy (ready in under an hour!) but also keto-friendly and gluten-free. Perfect for meal prep or a cozy family dinner, this low-carb chili is a wholesome, guilt-free meal that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 pound ground beef
- 14.5 ounces diced tomatoes, drained
- 3 tablespoons tomato paste
- 1 cup beef stock
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 medium zucchini, chopped
- 8 ounces mushrooms, sliced
- 0.25 cup fresh cilantro, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 5 minutes.
Add the chopped green and red bell peppers and cook for another 3 minutes.
Push the vegetables to the side of the pot and add the ground beef. Cook the beef until browned, breaking it apart with a spoon, about 6-7 minutes.
Stir in the drained diced tomatoes, tomato paste, and beef stock.
Add the chili powder, ground cumin, paprika, cayenne pepper, black pepper, and salt. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it cook for 20 minutes, stirring occasionally.
Add the chopped zucchini and sliced mushrooms to the pot, stirring to combine. Cook uncovered for another 15 minutes or until the vegetables are tender.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 43.7 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 300 mg | 23% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 5101 mg | 109% | |
*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.
