Low Carb Chili (No Beans!)

Close-up of a white bowl containing deep red low carb chili topped with a large dollop of sour cream, thick shreds of yellow cheddar cheese, diced purple onion, and chopped parsley.

easyhealthyrecipes.com/low-carb-chili/

This easy low carb chili is super satisfying, filled with hearty, flavorful ingredients and just the right amount of spice.

Prep: 15

Cook: 45

Total: 50

Recipe makes approximately 8 servings

Equipment Needed

large, heavy-bottomed pot (or dutch oven)
large wooden spoon

Ingredients Needed

For the Low Carb Chili

1-2 tablespoons neutral oil (avocado oil, olive oil, etc.)
1 cup finely chopped onion (white or red onion, approximately ½ of 1 medium onion)
1 ½ tablespoons finely minced fresh garlic (more or less to taste)
2 pounds ground beef (85/15 recommended)
1 28-ounce can diced tomatoes (do not drain)
¼ cup tomato paste
¼ cup chili powder (more or less to taste)
2 tablespoons ground cumin (more or less to taste)
1 tablespoon salt (more or less to taste)
1 teaspoon freshly cracked black pepper (more or less to taste)
½ teaspoon smoked paprika (more or less to taste)
1 cup low-sodium beef broth

Serving Suggestions (All Optional)

shredded cheddar cheese
chopped onion
sour cream
low carb cornbread (or keto cornbread)

Get Recipe Ingredients

Instructions

Place large, heavy-bottomed pot on stovetop over medium heat. When pot is warm, add 1-2 tablespoons neutral oil and heat oil until shimmering. While heating oil, occasionally tilt or swirl pot to distribute oil across entire surface.
When oil is hot, add 1 cup finely chopped onion and 1 ½ tablespoons finely minced fresh garlic to pot. Sauté garlic and onions 3 to 5 minutes or until onions have softened, stirring often.
Once onions have softened, add 2 pounds ground beef to pot. Cook ground beef, using wooden spoon to break ground beef up into small pieces, until meat is just browned.
Carefully drain all liquid from pot, reserving ground beef, onions, and garlic.
Return pot to heat and add 1 28-ounce can diced tomatoes with liquid, ¼ cup tomato paste, ¼ cup chili powder, 2 tablespoons ground cumin, 1 tablespoon salt, 1 teaspoon freshly cracked black pepper, ½ teaspoon smoked paprika, and 1 cup low-sodium beef broth. Stir well to fully incorporate all ingredients.
When ingredients are fully incorporated, reduce heat under pot to medium-low. Simmer mixture, uncovered, at least 20 minutes or until chili has thickened as desired.
After simmering chili for desired length of time, taste chili and add chili powder, ground cumin, salt, pepper, and/or smoked paprika as desired. Stir well to incorporate any added ingredients.
When satisfied with flavor of chili, portion chili into serving bowls. Top chili with shredded cheddar cheese, sour cream, chopped parsley, or other toppings of choice. Serve immediately.

Recipe Notes

Leftovers: Let any leftover chili cool completely, then transfer chili to airtight container. Refrigerate or freeze chili as needed. Refrigerated chili can be kept up to 1 week. Frozen chili can be kept up to 3 months. Defrost frozen chili in refrigerator overnight before reheating on stovetop or in microwave.
Make it Keto: Omit chopped onion. To maintain flavor, replace chopped onion with ½-1 tablespoon onion powder, added in step 5 with other spices. Make sure diced tomatoes and tomato paste do not contain any added sweeteners.

Nutrition Info (Approximate)