This Low-Carb Chili is a hearty dish packed with goodness! It features tender meat, beans, and tasty spices, all while keeping the carbs low. Perfect for cozy nights in!
I love how this chili warms me up and fills me up without the guilt. Plus, it’s great for meal prep—make a big batch and enjoy it all week long! 🍲
Key Ingredients & Substitutions
Ground Beef: I prefer using 85% lean ground beef for great flavor and just enough fat to keep things juicy. If you’re looking for a lighter option, ground turkey or chicken works well too, but it might need extra seasoning for flavor.
Onions: A small onion is essential for building a flavor base. If you’re out or need a milder taste, shallots or leeks are reliable substitutes too. They can add their own unique twist!
Bell Pepper: The green bell pepper adds a nice crunch, but you can leave it out for a more low-carb option. Red or yellow peppers are sweeter if you want a hint of sweetness. Zucchini also works well in chili!
Diced Tomatoes: Canned diced tomatoes are super convenient. Opt for no-sugar-added varieties. Fresh tomatoes are also fine—just give them a good chop!
Spices: The spices are crucial in a chili. If you don’t have smoked paprika, regular paprika will work, but you’ll miss that smokiness. Chili powders vary in heat, so adjust according to your taste!
How Do You Get the Best Flavor in Your Chili?
Building flavor is key in making great chili. Start by sautéing your onions and bell peppers to soften them and release their flavors. Don’t rush this step; it creates a rich base!
- Cook them over medium heat—3-4 minutes until soft.
- Then, add the minced garlic for just a minute to avoid burning it, which can turn bitter.
- Once your meat is cooked, make sure to toast your spices. It takes just 1-2 minutes but makes a big difference in flavor.
Finally, let it simmer! This allows all those flavors to meld together beautifully. Adjust your seasoning at the end—this way, you can taste and fine-tune the flavors.
How to Make Low-Carb Chili
Ingredients You’ll Need:
- 1 lb (450g) ground beef (85% lean)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 small green bell pepper, diced (optional for very low carbs)
- 1 cup diced tomatoes (canned or fresh)
- 2 tbsp tomato paste (no sugar added)
- 2 tbsp olive oil or avocado oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1 cup beef or chicken broth (low sodium)
- 1/4 cup chopped green onions (for garnish)
- 1 jalapeño, sliced (for garnish)
- 1/4 cup shredded cheese (cheddar or Mexican blend, for garnish)
- Fresh cilantro (optional, for garnish)
How Much Time Will You Need?
This Low-Carb Chili takes about 10 minutes to prepare and 30-40 minutes to cook, for a total of around 50 minutes. It’s a quick and tasty meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot or deep skillet over medium heat. Once hot, add the finely chopped onion and, if you’re using it, the green bell pepper. Sauté them together for about 3-4 minutes until they soften and start to look translucent.
2. Add the Garlic:
Add the minced garlic to the pot and cook it for another minute, just until it becomes fragrant. Be careful not to burn it, as burnt garlic can taste bitter!
3. Cook the Meat:
Next, add the ground beef to the pot. Use a wooden spoon to break it up while it cooks. Cook until the beef is browned and fully cooked through, roughly 6-8 minutes. If there’s excess fat, feel free to drain it off.
4. Spice It Up!
Now it’s time to stir in your spices! Add the chili powder, ground cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir everything together and toast the spices for about 1-2 minutes. This helps draw out their flavors and makes your chili even tastier!
5. Combine with Tomatoes and Broth:
Mix in the diced tomatoes, tomato paste, and low-sodium broth, stirring well to combine all the ingredients. This will be the base of your delicious chili.
6. Simmer for Flavor:
Bring the chili to a simmer. Once it starts bubbling, reduce the heat to low. Cover the pot and let it simmer for 20-30 minutes. Stir occasionally until the chili thickens up nicely.
7. Taste and Adjust:
Once done, give the chili a taste and adjust any seasonings as needed to suit your preferences. If you love more spice, feel free to add a dash more cayenne!
8. Serve and Enjoy:
Serve your hot Low-Carb Chili in bowls, and top it with sliced jalapeños, chopped green onions, shredded cheese, and fresh cilantro if you’d like. Dig in and enjoy the rich, hearty flavors!
This chili is both filling and flavorful, perfect for an easy weeknight dinner that keeps it low-carb by skipping the beans!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great leaner alternative that keeps the chili low in fat. Just make sure to season it well, as turkey can be milder in flavor than beef.
Can I Make This Chili Spicier?
Yes! You can increase the cayenne pepper for more heat or add diced jalapeños or diced chili peppers. If you really love spice, consider using a spicy chili powder for an extra kick!
How Long Can I Store Leftover Chili?
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. Just thaw it in the fridge overnight before reheating!
Can I Add Beans to This Chili?
If you’re not strictly keeping it low-carb, feel free to add beans! Canned black beans or kidney beans are excellent options. Just remember they will increase the carbohydrate content of the dish.
