This hearty low-carb chili is packed with tasty beef, beans, and lots of spices. It’s perfect for a cozy night in or when you’re craving something warm and filling!
I love making this chili because it’s super easy to whip up. Plus, the leftovers are great for lunch the next day! Who doesn’t love a meal that keeps on giving? 🌶️
Key Ingredients & Substitutions
Ground Beef: I recommend using 80% lean ground beef for a good balance of flavor and texture. If you prefer healthier options, you can substitute with ground turkey or chicken. Just keep in mind, the flavors will vary slightly.
Onion & Garlic: These aromatics are essential for building flavor. If you’re out of fresh garlic, garlic powder can work in a pinch. For onion, shallots or green onions offer a mild taste, while red onion gives a sweeter touch.
Bell Pepper: Green bell pepper adds a bit of crunch and sweetness. If you’d like, you can swap it with any color bell pepper or even zucchini for a lower-carb option.
Tomato Products: Diced tomatoes keep the chili rich. Canned tomatoes are great, or you can use fresh tomatoes if you have them available. Just chop them finely. Try using tomato sauce or crushed tomatoes for a different texture.
Spices: The chili powder and smoked paprika add depth to the flavor. Make sure to taste as you go! If you like it spicier, you can add more cayenne pepper or even crushed red pepper flakes.
How Do You Get the Perfect Chili Flavor?
The key to great chili is in the layering of flavors. Here’s how to nail it:
- Start by cooking the onion and garlic well to build a flavorful base. They should be soft and fragrant.
- When adding spices, let them cook a bit before adding liquids. This helps release their flavors.
- Simmering the chili is crucial. It allows all those delicious flavors to meld together. A low simmer for at least 20-25 minutes is ideal.
- Finally, don’t be afraid to adjust the seasonings at the end! Every batch can taste slightly different, and your taste is what matters most!
With these tips, your chili will be packed with flavor and warmth. Enjoy your cooking!
Delicious Low-Carb Chili Recipe
Ingredients You’ll Need:
- 1 lb (450g) ground beef (preferably 80% lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 small green bell pepper, diced
- 1 small jalapeño, sliced (optional, for heat)
- 2 tbsp tomato paste
- 1 cup beef broth (low sodium)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 tbsp olive oil or avocado oil
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (for topping)
- Sour cream (for topping)
How Much Time Will You Need?
This low-carb chili takes about 10 minutes to prepare and 25 minutes to cook, for a total of around 35 minutes before it’s ready to enjoy. It’s quick enough for a weeknight dinner but delicious enough to serve to guests!
Step-by-Step Instructions:
1. Sauté Aromatics:
Start by heating the olive oil in a large pot or heavy skillet over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, roughly 3-4 minutes. Then, stir in the minced garlic and sauté for another 30 seconds until it’s fragrant and golden. That’s when all the delicious smells start to fill your kitchen!
2. Brown the Beef:
Next, add the ground beef to the pot. Use a spoon to break it apart as it cooks. Stir often until the beef is fully browned and no longer pink—this should take about 5-7 minutes. If there’s too much fat in the pot, feel free to drain some out for a leaner chili.
3. Add Vegetables:
Now, stir in the diced green bell pepper and sliced jalapeño (if you like it spicy!). Cook everything together for another 2-3 minutes until the peppers are slightly softened and vibrant.
4. Spice It Up:
It’s time to bring in the spices! Add the tomato paste, chili powder, cumin, smoked paprika, dried oregano, cayenne (if you’re feeling adventurous), and a pinch of salt and black pepper. Stir everything well to coat the meat and vegetables evenly. Let this mixture cook for 1-2 minutes to really develop the flavors.
5. Combine with Broth and Tomatoes:
Pour in the beef broth and add the drained diced tomatoes. Give it a good stir to combine everything nicely.
6. Simmer:
Bring the chili to a gentle simmer. Once it’s bubbling lightly, reduce the heat to low and cover it partially with a lid. Let it simmer for about 20-25 minutes, stirring occasionally. As it cooks, the chili will thicken and all those amazing flavors will meld together beautifully!
7. Adjust Seasoning:
Before serving, take a moment to taste your chili. Adjust the seasoning with more salt, pepper, or spices if necessary to get it just right for your palate.
8. Serve and Enjoy:
It’s time to serve! Ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, and chopped fresh cilantro to bring everything together. Enjoy your warm, comforting bowl of low-carb chili!
This low-carb chili is not just filling but also aligns perfectly with keto or low-carb diets. It’s an easy recipe that everyone will love—happy cooking!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a lighter alternative to beef. Just be mindful that the flavor may differ slightly, so you might want to adjust your spices accordingly for the best taste.
What If I Don’t Have Diced Tomatoes?
If you’re out of canned diced tomatoes, you can substitute with fresh tomatoes by peeling and dicing them or using crushed tomatoes instead. Just be sure to adjust the liquid content as needed!
How Do I Store Leftover Chili?
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. You can reheat it on the stove or in the microwave, adding a splash of broth if it thickens too much.
Can I Make This Chili in Advance?
Yes! This chili tastes even better the next day as the flavors develop. You can make it a day ahead, let it cool, then refrigerate. Just reheat before serving, and it will be delicious!
