This hearty low-carb chili is packed with ground meat, beans, and a mix of tasty spices. It’s warm and cozy, perfect for chilly days or when you just need a little comfort food!
I love how filling this chili is without all the carbs. It’s great for lunch or dinner, and it’s super easy to make in one pot. Plus, leftovers taste even better the next day! 😊
Key Ingredients & Substitutions
Ground Beef: I recommend using lean ground beef for less grease, but ground turkey is a great lower-fat option too. If you’re vegetarian or vegan, a plant-based meat substitute or even lentils can work well.
Beans: Traditional chili includes beans, but for a low-carb twist, skip them. If you crave a bit of texture, you can add chopped mushrooms or even cauliflower to mimic that chunky goodness.
Diced Tomatoes: The no-sugar-added canned tomatoes are key to keeping this low-carb. If you want fresh flavor, you can use fresh tomatoes; just simmer them a bit longer to break them down.
Spices: Chili powder is essential for flavor, but you can adjust it to your spice preference. If you like it extra spicy, add more cayenne or a chopped jalapeño for real heat!
How Can I Get My Chili to Taste Even Better?
Flavor is key in any chili, so here are some tips: Use quality spices and make sure to toast them briefly in the oil to bring out their flavors. Let the chili simmer for a while to deepen its taste—don’t rush this step!
- Start with medium heat to soften the onions, which builds a nice base of flavor.
- Don’t skip the apple cider vinegar; it adds brightness that balances the richness of the meat and spices.
- Feel free to let it simmer longer! The longer it cooks, the better the flavors marry.
Enjoy your chili topped with the garnishes to add texture and creaminess. It makes a comforting meal whether you’re low-carb or not!
Low-Carb Chili Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound ground beef (or ground turkey)
- 1 (14 oz) can diced tomatoes, no sugar added
- 1 cup beef broth (or water)
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 2 tablespoons apple cider vinegar
- 2 green onions, sliced (for garnish)
- 1/2 cup shredded sharp cheddar cheese (for garnish)
- 1/4 cup sour cream (for garnish)
- Fresh cilantro (optional for garnish)
How Much Time Will You Need?
This low-carb chili takes about 10-15 minutes to prep and approximately 30-40 minutes to cook. So, you’ll be enjoying a delicious bowl of chili in about an hour!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until it’s softened and translucent, about 4-5 minutes. Next, toss in the minced garlic and diced red bell pepper, sauté for another 2 minutes until everything is fragrant.
2. Cook the Meat:
Add the ground beef (or ground turkey) to the pot, breaking it up with a spoon as it cooks. Continue cooking until the meat is browned and cooked through, about 6-8 minutes. If there’s any excess fat, drain it off to keep your chili lighter.
3. Add the Spices:
Sprinkle in your spices: chili powder, smoked paprika, cumin, oregano, and cayenne pepper (if you like some heat). Stir it all together and let the spices cook with the meat for about 1-2 minutes to enhance the flavors.
4. Combine the Base:
Pour in the can of diced tomatoes, tomato paste, and beef broth (or water). Stir everything in the pot until it’s well combined. Bring the mixture to a gentle simmer.
5. Let It Simmer:
Reduce the heat to low and let your chili simmer uncovered for 30-40 minutes. Stir it occasionally so it doesn’t stick and to allow those wonderful flavors to meld together and thicken.
6. Final Touches:
Just before serving, stir in the apple cider vinegar to brighten up the chili’s flavors. This little bit helps balance the richness!
7. Serve and Enjoy:
Now it’s time to serve your delicious low-carb chili hot in bowls! Top each serving with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and fresh cilantro if you’re feeling fancy. Enjoy every comforting bite!
This chili is rich, flavorful, and perfect for keeping carbs low without sacrificing comfort and taste! Enjoy!
Can I Use Ground Turkey Instead of Beef?
Yes, ground turkey is a great low-fat alternative to ground beef! Just keep in mind that it may cook a bit faster, so keep an eye on it to avoid overcooking.
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 also freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer bag or container.
Can I Make This Chili Vegetarian?
Absolutely! You can swap the ground meat for plant-based alternatives like lentils, crumbled tofu, or a pre-made veggie crumbles product. Just adjust the cooking time as needed, especially if using lentils.
What Can I Serve with Low-Carb Chili?
For a low-carb meal, serve it alongside a fresh green salad or with avocado slices. You could also enjoy it with cauliflower rice or zoodles (zucchini noodles) for a satisfying, low-carb side!
