Description
A low-carb, flavor-packed chili recipe that skips the beans but brings all the hearty comfort. Perfect for keto eaters and chili lovers alike. Great for batch cooking and meal prep!
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1.5 pounds ground beef (80/20 preferred)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
0.5 teaspoon black pepper
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes
1 cup beef broth
2 green onions, sliced (for garnish)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat.
2. Add chopped onions and garlic. Sauté for 3–4 minutes until soft and fragrant.
3. Add ground beef and break it up with a spoon. Cook until browned completely.
4. Stir in chili powder, cumin, paprika, salt, and pepper.
5. Mix in tomato paste, canned tomatoes, and beef broth. Stir well.
6. Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally.
7. Once thickened to desired consistency, remove from heat.
8. Garnish with green onions before serving.
9. Serve hot with keto-friendly toppings like cheese, sour cream, or avocado.
Notes
Simmer uncovered to naturally thicken the chili without starches.
For a smokier flavor, use fire-roasted diced tomatoes.
Leftovers taste even better the next day after the flavors deepen.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 690mg
- Fat: 31g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg