This low-carb chili is packed with flavor and hearty goodness! Made with lean meats, lots of spices, and fresh veggies, it warms you up without the extra carbs.
If I want a cozy dinner, this is my go-to! It’s easy to whip up, and the leftovers make a tasty lunch. Plus, you can top it with cheese—who doesn’t love cheese? 🧀
Key Ingredients & Substitutions
Ground Beef: I love using 85% lean ground beef for its balance of flavor and lower fat content. If you’re looking for an alternative, you could use ground turkey or chicken. Just keep an eye on the cooking time, as leaner meats might cook faster.
Onion: A small onion adds a nice base flavor. If you want to skip onions, you can use shallots or even onion powder as a quick substitute, but fresh really elevates the dish!
Diced Tomatoes: Look for canned tomatoes without added sugar, as some brands sneak in sweeteners. You can also use crushed tomatoes or fresh diced tomatoes if you have them on hand—just adjust the cooking time to ensure everything melds together!
Beef Broth: Beef broth adds depth, but if you’re vegetarian or vegan, vegetable broth works just as well. And if you’re low on broth, water can serve in a pinch!
Cayenne Pepper: This ingredient adds a kick! If you prefer milder chili, reduce the amount or skip it altogether. Alternatively, add red pepper flakes for a different heat level.
How Can I Achieve the Perfect Chili Texture?
Getting the right texture for your chili is essential, and it involves a few key steps:
- Start by cooking the ground beef thoroughly. Browning the beef helps create a richer flavor. Drain excess fat for a cleaner chili.
- Mix in spices early on. This ensures the beef absorbs the flavors well. Stir constantly to prevent the garlic from burning.
- Simmering is crucial! Allow the chili to cook uncovered, which helps evaporate excess liquid and thickens the chili to a hearty consistency.
- Check seasoning towards the end. Flavors intensify as it simmers, so you may want to add more salt, pepper, or spices to taste.
By following these steps, you’ll make a chili that’s thick, flavorful, and oh-so comforting! Enjoy your cooking!
How to Make Low-Carb Chili
Ingredients You’ll Need:
- 1 lb ground beef (preferably 85% lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, no sugar added
- 2 tbsp tomato paste (no sugar added)
- 1 cup beef broth (or water)
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, adjust to taste)
- Salt and pepper to taste
- 1/4 cup chopped green onions (for garnish)
- 1/2 cup shredded cheddar cheese (for garnish)
- 2 tbsp sour cream (for garnish)
- Fresh cilantro leaves (for garnish)
- Sliced jalapeño peppers (optional, for serving)
How Much Time Will You Need?
This low-carb chili will take about 15 minutes to prepare and 30-40 minutes to cook, giving you a total time of about 50-55 minutes from start to finish. It’s perfect for a cozy weeknight dinner or meal prep for the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onion and cook until it becomes soft and translucent, which should take about 3-4 minutes. This step is important as it builds the flavor base for your chili!
2. Add the Garlic:
Next, add the minced garlic to the pot and cook for another minute, stirring frequently to prevent burning. You want the garlic to be fragrant but not browned!
3. Brown the Beef:
Now, it’s time to add the ground beef. Use a spoon to break it up into smaller pieces as it cooks. Keep stirring until the beef is browned and no longer pink, about 6-8 minutes. If there is any excess fat, you can drain it off to keep the chili lean!
4. Mix in the Spices:
Once the beef is cooked, stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Mix everything together until the meat is well coated in the spices, releasing those delicious aromas!
5. Add Tomatoes and Broth:
Next, add the tomato paste, diced tomatoes including their juice, and the beef broth to the pot. Give everything a good stir to combine all the ingredients. This is where the chili starts to come together!
6. Simmer the Chili:
Bring the chili to a low boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes. Stir occasionally to ensure it doesn’t stick to the bottom. The goal here is to allow it to thicken and develop those rich flavors!
7. Taste and Adjust:
After simmering, taste your chili and adjust the seasoning as needed. You might want to add a little more salt, pepper, or additional chili spices depending on your taste.
8. Serve and Garnish:
Finally, ladle the hot chili into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, chopped green onions, fresh cilantro, and sliced jalapeños if you like a bit of heat. Enjoy your delicious, low-carb chili!
This rich and hearty chili is perfect for keeping carbs low while still enjoying a comforting meal!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! You can substitute ground turkey or chicken for the beef if you prefer a leaner option. Just ensure it’s cooked through and reaches an internal temperature of 165°F.
How Can I Make This Chili Vegetarian?
You can easily make this chili vegetarian by omitting the meat and adding more veggies, such as bell peppers, zucchini, or mushrooms. You can also include canned beans like black beans or kidney beans for protein.
Can I Make This Chili Ahead of Time?
Yes! This chili tastes even better the next day. You can make it ahead, let it cool, and store it in an airtight container in the fridge for up to 3 days. Just reheat on the stove or in the microwave when you’re ready to eat.
What Should I Serve with Low-Carb Chili?
This chili is great on its own, but you can serve it with toppings like shredded cheese, sour cream, and avocado. For a side, try a fresh salad or roasted vegetables to keep it low-carb!