Low Carb Classic Meat Chili
Satisfy your cravings for hearty comfort food with this Low Carb Classic Meat Chili, a flavorful twist on a beloved classic that's perfect for wholesome, guilt-free indulgence. Packed with protein-rich ground beef, vibrant bell peppers, and tender zucchini, this chili skips the beans to keep the carb count low without sacrificing its rich, robust flavor. A fragrant blend of chili powder, cumin, paprika, and cayenne pepper delivers just the right amount of spice, while beef broth and tomato paste ensure a velvety texture. Ready in just over an hour, this one-pot wonder is ideal for meal prep or family dinners. Serve it piping hot with your favorite toppings like shredded cheese or sour cream for a comforting dish that’s as satisfying as it is nutritious. Perfect for keto, paleo, or low-carb lifestyles, this chili is a hearty, crowd-pleasing staple that won’t compromise your goals.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium bell peppers, diced
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 2 medium zucchini, diced
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the diced onion and bell peppers to the pot and sauté for about 5 minutes until they are soft.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef, breaking it apart with a spoon, and cook until fully browned, about 8-10 minutes.
Drain excess fat from the pot, if necessary.
Stir in the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper. Cook the spices with the meat mixture for 2 minutes to develop flavor.
Add the canned diced tomatoes (with their juices), beef broth, and tomato paste to the pot, stirring to combine.
Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for 30 minutes.
After 30 minutes, add the diced zucchini and continue to cook, uncovered, for an additional 20-30 minutes until the chili has thickened and the zucchini is tender.
Taste and adjust seasoning with more salt and pepper if necessary.
Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, or chopped green onions.
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 6129 mg | 266% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 55.4 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 6461 mg | 137% | |
*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.
