Low-Carb Chunky Vegetable Beef Chili

Embrace the robust flavors of this Low-Carb Chunky Vegetable Beef Chili, a hearty and satisfying dish that's perfect for those following a ketogenic lifestyle. Packed with succulent beef, a medley of low-carb vegetables, and a blend of aromatic spices, this chili is sure to please your palate while keeping you on track with your dietary goals.

Course Dinner

Cuisine American

Keyword Keto Chili, Keto Dinner, low carb beef chili, Vegetable Beef Chili

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 380kcal

Equipment

Large pot or Dutch oven
Spatula
Knife
Cutting board
Measuring cups and spoons

Ingredients

2 lbs ground beef 907g
1 large bell pepper, diced about 1 cup/150g
1 medium zucchini, diced about 2 cups/300g
1 large yellow onion, diced about 1 cup/150g
3 cloves garlic, minced
1 can diced tomatoes, no added sugar 14.5 oz/411g
1 can tomato paste, no added sugar 6 oz/170g
2 tbsp chili powder 30g
1 tbsp ground cumin 15g
1 tsp smoked paprika 5g
1 tsp dried oregano 5g
½ tsp cayenne pepper optional for heat, adjust to taste, 2.5g
2 cups beef broth 480ml
Salt and pepper to taste
1 tbsp olive oil 15ml

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Add the diced onion and minced garlic to the pot with the beef and sauté until the onions become translucent, about 3 minutes.
Mix in the bell pepper and zucchini, cooking for another 5 minutes until the vegetables start to soften.
Sprinkle the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper over the meat and vegetables, stirring well to combine. Cook for 2 minutes to allow the spices to become fragrant.
Stir in the diced tomatoes, tomato paste, and beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally.
Taste and adjust seasoning with additional salt, pepper, or spices if necessary. The chili should have a thick, chunky texture with tender vegetables and beef.
Remove from heat and let the chili stand for 5-10 minutes before serving to allow the flavors to meld together.

Notes

For those who like a bit more heat in their chili, feel free to add more cayenne pepper or include diced jalapeños. To make this dish even more keto-friendly, serve with a dollop of sour cream, shredded cheese, and sliced avocado. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months for an easy, reheatable meal.

Nutrition