Print

Low Carb Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

This Low Carb Chili recipe is a hearty, flavorful, and nutritious meal perfect for those following a low carbohydrate diet. Made with ground beef, fresh vegetables, and a blend of spices, it simmers to develop deep, rich flavors. Easy to prepare on the stovetop, this chili is warm, comforting, and ideal for a satisfying lunch or dinner.

Ingredients

Meat and Vegetables

  • 1 pound ground beef
  • 2 cloves of garlic, minced (or 1/2 tsp garlic powder)
  • 1 large bell pepper (your favorite color), diced
  • about 1 cup onion, diced (use more if you like sautéed onion)

Spices and Seasonings

  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp pepper
  • 1 tsp salt
  • 1 tsp Worcestershire sauce
  • 1/2 tsp celery salt

Canned and Liquid Ingredients

  • 4 oz can diced green chiles
  • 1 cup tomato sauce
  • 1 cup beef broth
  • 1 tbsp tomato paste

Instructions

  1. Brown the Meat and Sauté Vegetables: In a large frying pan over medium heat, combine the ground beef, diced onions, diced bell peppers, and minced garlic. Cook, stirring occasionally, until the ground beef is fully browned and the vegetables are softened. Drain off any excess fat to reduce grease and calories.
  2. Add Spices and Liquids: Stir in the chili powder, cumin, pepper, salt, Worcestershire sauce, celery salt, diced green chiles, tomato sauce, tomato paste, and beef broth. Mix well to combine all ingredients thoroughly.
  3. Simmer the Chili: Reduce the heat to low and let the chili simmer gently on the stovetop for 30 minutes to 1 hour. Stir occasionally to prevent sticking and to allow flavors to meld beautifully.
  4. Adjust Seasoning and Serve: Taste the chili and add extra cumin, chili powder, or cayenne pepper if you prefer it spicier. Once seasoned to your liking, remove from heat and serve hot.

Notes

  • You can substitute the four individual spices with 2 tablespoons of your favorite chili spice mix for convenience.
  • For a spicier chili, add cayenne pepper or hot sauce to taste during the final seasoning step.
  • To make this chili even lower in fat, use lean ground beef or substitute with ground turkey.
  • Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.

Find it online: https://lauracooks.com/low-carb-chili-recipe/