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Low Carb Chili - Hearty, Comforting, and Weeknight-Easy

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • Ground beef (1.5 pounds, 80/20 for best flavor) or a mix of beef and pork
  • Olive oil or avocado oil (1–2 tablespoons)
  • Onion (1 medium, diced)
  • Bell pepper (1 medium, diced; red or green)
  • Jalapeño (1, seeded and minced; optional for heat)
  • Garlic (3–4 cloves, minced)
  • Tomato paste (2 tablespoons)
  • Canned crushed tomatoes (1 can, 28 ounces; look for no-sugar-added)
  • Beef broth (1 to 1.5 cups, low sodium)
  • Chili powder (2 tablespoons)
  • Ground cumin (2 teaspoons)
  • Paprika (1 teaspoon; smoked if you love a smoky note)
  • Oregano (1 teaspoon, dried)
  • Chipotle in adobo (1 pepper, minced, plus 1 teaspoon sauce; optional for smokiness)
  • Salt and black pepper (to taste)
  • Apple cider vinegar or lime juice (1–2 teaspoons, to brighten at the end)
  • Zucchini (1 small, diced; optional for extra bulk)
  • Cauliflower rice (1 cup, optional, stirred in near the end)
  • Toppings: shredded cheddar, sour cream, avocado, sliced green onions, fresh cilantro

Instructions

  • Warm the pot: Heat oil in a large Dutch oven over medium heat.
  • Brown the beef: Add ground beef, breaking it up with a spoon. Cook until well browned and most moisture has evaporated, about 7–9 minutes. Season lightly with salt and pepper.
  • Sauté aromatics: Add onion, bell pepper, and jalapeño. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  • Build the base: Add tomato paste and cook 1–2 minutes, stirring, until darkened slightly. Stir in chili powder, cumin, paprika, and oregano to bloom the spices.
  • Deglaze and simmer: Pour in crushed tomatoes and 1 cup beef broth. Add chipotle and adobo sauce if using. Scrape the bottom of the pot to release browned bits.
  • Adjust thickness: If you want a looser chili, add up to 1/2 cup more broth. For thicker chili, keep as is.
  • Add low-carb veggies: Stir in zucchini. Bring to a gentle simmer.
  • Simmer for flavor: Reduce heat to low and simmer 20–25 minutes, stirring occasionally, until flavors meld and the chili thickens.
  • Optional cauliflower boost: Stir in cauliflower rice during the last 5 minutes. It will absorb flavor and add body without extra carbs.
  • Finish and taste: Stir in vinegar or lime juice for brightness. Taste and adjust salt, pepper, and heat as needed.
  • Serve: Ladle into bowls and add your favorite toppings. Keep it simple with cheddar and green onions, or go all-in with avocado and sour cream.