Keto Chili

Name: Keto Chili
Total time: 60 min
Yield: 8 servings
Cuisine: Keto
Ingredients: 2 tbsp olive oil; 2 lbs ground beef (80/20); 1 large onion, chopped; 2 bell peppers (any color), chopped; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes (no sugar added); 1 (14.5 oz) can diced tomatoes (no sugar added); 1 cup beef broth; 2 tbsp chili powder; 1 tbsp cumin; 1 tsp smoked paprika; 1/2 tsp cayenne pepper (optional, for heat); 1/4 cup erythritol or allulose (optional, to balance acidity); 1 tsp salt; 1/2 tsp black pepper; 1/2 cup water (if needed for consistency); Optional toppings: shredded cheddar cheese, sour cream, avocado, chopped cilantro

Warm up with a hearty, low-carb keto chili, packed with rich flavors and satisfying ingredients perfect for a cozy meal.

✓ Keto-friendly 7 g net / serving

60 min 8 servings Involved ♥ Save recipe

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7 g

net carbs

32 g

protein

25 g

fat

380

kcal

Ingredients

2 tbsp olive oil

2 lbs ground beef (80/20)

1 large onion, chopped

2 bell peppers (any color), chopped

3 cloves garlic, minced

1 (28 oz) can crushed tomatoes (no sugar added)

1 (14.5 oz) can diced tomatoes (no sugar added)

1 cup beef broth

2 tbsp chili powder

1 tbsp cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional, for heat)

1/4 cup erythritol or allulose (optional, to balance acidity)

1 tsp salt

1/2 tsp black pepper

1/2 cup water (if needed for consistency)

Optional toppings: shredded cheddar cheese, sour cream, avocado, chopped cilantro

Method

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Add crushed tomatoes, diced tomatoes, and beef broth to the pot. Stir well.

Add chili powder, cumin, smoked paprika, cayenne pepper (if using), erythritol (if using), salt, and black pepper. Stir to combine all spices.

Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30-45 minutes, stirring occasionally, to allow flavors to meld.

If the chili becomes too thick, add up to 1/2 cup of water to reach desired consistency.

Taste and adjust seasonings as needed.

Serve hot with your favorite keto-friendly toppings like shredded cheese, sour cream, avocado, or cilantro.

Estimated values per serving. Not medical advice.