Go Back
–+ servings
Print

Keto Lamb and Eggplant Chili

This hearty Keto Lamb and Eggplant Chili is a fusion of robust flavors, combining tender lamb, silky eggplant, and a blend of spices to create a comforting, low-carb meal that satisfies your chili cravings without breaking your ketosis.
Course Dinner
Cuisine American, Keto
Keyword Eggplant Chili, Keto Chili, Keto Dinner, Low Carb Lamb Chili, Spicy Lamb Chili
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Calories 350kcal

Equipment

  • Large pot
  • Spoon for stirring
  • Knife
  • Cutting board
  • Measuring cups and spoons

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced about 1 cup/150g
  • 4 cloves garlic, minced about 4 teaspoons/16g
  • 1.5 pounds ground lamb
  • 1 large eggplant, diced into 1/2 inch cubes about 3 cups/450g
  • 1 red bell pepper, diced about 1 cup/150g
  • 1 can diced tomatoes 14.5 oz/411g
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper adjust to taste
  • Salt and pepper, to taste
  • Fresh cilantro for garnish optional

Instructions

  • Prep Vegetables: Begin by dicing the onion, mincing the garlic, chopping the red bell pepper, and cubing the eggplant. Set aside.
  • Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
  • Brown the Lamb: Increase the heat to medium-high and add the ground lamb to the pot. Break the meat apart with a spoon, cooking until browned, about 5-6 minutes.
  • Add Vegetables: Mix in the diced eggplant and red bell pepper, cooking for another 5 minutes until they start to soften.
  • Combine with Tomatoes and Spices: Stir in the diced tomatoes, tomato paste, beef broth, chili powder, ground cumin, smoked paprika, cayenne pepper, and season with salt and pepper. Bring the mixture to a simmer.
  • Slow Cook: Reduce the heat to low and let the chili simmer, uncovered, for 45 minutes to an hour, stirring occasionally. The chili is ready when the eggplant is tender and the flavors are well combined.
  • Garnish and Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.

Notes

For a thicker chili, allow it to simmer for an additional 15-20 minutes, or until the desired consistency is reached.
If you prefer a less spicy chili, reduce the amount of cayenne pepper or omit it altogether.
This chili can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if necessary to loosen it up.

Nutrition

Calories: 350kcal | Carbohydrates: 15g | Protein: 20g | Fat: 23g | Fiber: 5g | Net Carbs: 10g