This Low-Carb Chili is hearty and packed with flavor! Made with meaty ground beef, lots of spices, and a variety of colorful veggies, it’s sure to warm you up.
You won’t even miss the beans in this tasty pot of chili! I love making a big batch and enjoying it all week. Perfect for those cozy nights in! 🍲
Key Ingredients & Substitutions
Ground Beef: I recommend using 85% lean for a good balance of flavor and fat. If you’re looking for a leaner option, try ground turkey or chicken, though they may require a bit more seasoning to enhance the flavor.
Onions and Garlic: These two staples add a wonderful depth to your chili. Red onions can be used for a sweeter touch, and feel free to add extra garlic if you love the flavor!
Bell Peppers: Both green and red peppers add color and crunch. For a spicier kick, you can substitute with poblano peppers or add more jalapeño.
Diced Tomatoes: Canned tomatoes are convenient but try using fire-roasted tomatoes for a smoky taste. You can also fresh tomatoes if you have them on hand – just chop them up!
Spices: Chili powder and cumin are key for flavor. If you’re looking for something different, swap out chili powder for taco seasoning or add a pinch of cinnamon for warmth.
How Do I Achieve the Perfect Chili Consistency?
Getting your chili just right can take some practice. To ensure a nice thick texture:
- Let it simmer on low heat for at least 30 minutes. This lets the flavors develop and thickens the chili.
- If you find it too watery, let it simmer uncovered to reduce the liquid. Keep stirring occasionally.
- Using tomato paste helps bind everything together and adds richness. Don’t skip it!
Remember to taste and adjust your seasonings as it cooks. Enjoy the process of making your chili uniquely yours!
How to Make Low-Carb Chili
Ingredients You’ll Need:
- 1 lb ground beef (85% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 cup beef broth (low sodium)
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- 1 jalapeño, thinly sliced (for garnish)
- 1/2 cup shredded sharp cheddar cheese (for garnish)
- Sour cream (for garnish)
Time Needed:
This Low-Carb Chili recipe requires about 15 minutes for preparation and 30-40 minutes for cooking. In total, you’ll need just under an hour to have a delicious, hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion. Sauté the onion until it becomes soft and translucent, about 3-4 minutes. Then, add minced garlic and cook for an additional 30 seconds until it becomes aromatic.
2. Brown the Beef:
Add the ground beef to the pot, breaking it apart as it cooks. Keep stirring until the meat is browned and no longer pink, which usually takes about 5-7 minutes. If there’s excessive fat after cooking, you can drain it out, but leave a little for flavor.
3. Add the Peppers:
Stir in the diced green and red bell peppers and cook for another 3-4 minutes. This allows them to soften slightly and blend well with the beef and onion.
4. Mix in the Tomatoes and Seasonings:
Now, add the tomato paste, drained diced tomatoes, and beef broth. Stir everything well to combine. Sprinkle in chili powder, ground cumin, smoked paprika, and cayenne pepper (if you like it spicy). Don’t forget to season with salt and black pepper to taste.
5. Simmer the Chili:
Once combined, bring the chili to a gentle simmer. Reduce the heat to low and cover the pot. Let it cook for 30-40 minutes, stirring occasionally. This helps the flavors meld together and thickens the chili slightly.
6. Final Touches:
Taste your chili before serving, and adjust any seasonings as needed. When you’re ready to enjoy, ladle the hot chili into bowls. Top it with shredded cheddar cheese, a dollop of sour cream, sliced jalapeño, and some fresh cilantro to add a pop of color and flavor!
Enjoy this comforting and flavorful low-carb chili that’s perfect for a cozy meal without the beans!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey or chicken can be a great lean substitute. Just remember to add a bit more seasoning, as they can be milder in flavor compared to beef.
What Can I Use Instead of Beef Broth?
You can use vegetable broth or chicken broth as a substitute for beef broth. Just make sure it’s low sodium for better control over the seasoning in your chili.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the chili in freezer-safe containers or bags for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Make This Chili Spicier?
Definitely! If you like more heat, consider adding additional cayenne pepper, some diced habanero, or using spicier chili powder. Fresh jalapeños also add a nice kick when served on top!
