This Low-Carb Chili is a hearty dish packed with ground meat, beans, and spicy seasonings. It’s perfect for those looking to cut carbs without sacrificing flavor!
On chilly nights, this chili is my go-to! It warms you right up and makes your tummy happy. Plus, it’s super simple to whip up, so you can enjoy it in no time!
Key Ingredients & Substitutions
Ground Beef: I love using ground beef for its rich flavor, but you can swap it with ground turkey or chicken for a leaner option. If you’re vegetarian, consider using a plant-based meat alternative or a mix of beans (like black and kidney) for protein.
Tomato Paste: This ingredient helps thicken and add depth to the chili. If you don’t have tomato paste, you can use extra diced tomatoes, but the consistency will be slightly thinner. For a different flavor, try using roasted red pepper puree!
Spices: The chili powder, cumin, and smoked paprika create a fantastic base flavor. If you’re out of smoked paprika, regular paprika works too, or add a dash of liquid smoke for that smoky taste. Adjust spices to your heat preference.
Jalapeños: Fresh jalapeños are great for garnish and heat. If you want a milder chili, skip them. Alternatively, use banana peppers or diced bell peppers for a sweeter touch.
How Do I Get the Best Flavor from My Chili?
Building flavor in chili takes a few simple steps. It all starts with sautéing. Here’s how to do it well:
- Begin with heating olive oil and cooking the onions until they’re soft. This draws out their natural sweetness.
- Next, add garlic to the mix. Cook it briefly! It can burn quickly, and you want just enough time for its fragrance to be released.
- Don’t skip browning the meat. Make sure to break it up with a spoon for even cooking. This step adds richness to the final dish.
After mixing in your tomatoes and spices, let the chili simmer! This allows all those fantastic flavors to meld together beautifully. Don’t forget to taste and adjust the seasoning before serving!
Low-Carb Chili
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 lb ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 can (6 oz) tomato paste
- 1 cup beef broth (or water)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for heat)
- Salt to taste
- 1 fresh jalapeño, thinly sliced (for garnish)
- 1/2 cup shredded cheddar cheese (for garnish)
- 1/4 cup sour cream (for garnish)
- 2 tbsp chopped green onions (for garnish)
- Fresh cilantro leaves (optional for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, making a total of about 40 minutes. Plus, it simmers while you relax! Perfect for a weeknight meal.
Step-by-Step Instructions:
1. Heat the Oil:
In a large pot or Dutch oven, heat the olive oil over medium heat. This is where we start building flavor for our chili!
2. Sauté the Aromatics:
Add the finely chopped onion to the pot. Sauté until the onion becomes soft and translucent, about 3-4 minutes. Then, stir in the minced garlic and let it cook for another 30 seconds until it’s fragrant.
3. Brown the Meat:
Add the ground beef (or turkey) to the pot. Use a wooden spoon to break it apart, cooking until it’s browned and no longer pink. This usually takes about 5-7 minutes.
4. Drain if Needed:
If there’s excess grease, you can drain some off to keep the chili from being too greasy. A little fat is good for flavor, though!
5. Mix in the Base Ingredients:
Stir the diced tomatoes, tomato paste, and beef broth into the pot. Mixing these ingredients ensures a rich, flavorful base for your chili.
6. Spice it Up:
Add the chili powder, ground cumin, smoked paprika, oregano, black pepper, cayenne pepper (if you’re feeling bold), and salt. Stir it all together until well mixed!
7. Let it Simmer:
Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. This allows all the flavors to meld beautifully. Stir it occasionally to make sure it doesn’t stick to the bottom.
8. Taste and Adjust:
After 30 minutes, taste your chili and adjust the seasonings if you need more salt or spice. This is your chance to make it perfect!
9. Serve and Garnish:
Serve your warm chili in bowls and top with shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, chopped green onions, and fresh cilantro if you’d like. These toppings add great flavors and textures!
Enjoy a comforting bowl of this savory Low-Carb Chili, perfect for chilly evenings or whenever you’re craving something delicious!
Can I Substitute Ground Beef with Other Proteins?
Absolutely! Ground turkey or chicken are great lean alternatives. If you’re looking for a vegetarian option, try using lentils, black beans, or store-bought meat substitutes to maintain a hearty texture.
How Can I Adjust the Spice Level of the Chili?
If you prefer a milder chili, simply omit the cayenne pepper and jalapeños. Alternatively, you can add more chili powder or even a pinch of sugar to balance out the heat if it’s too spicy. You can always serve hot sauce on the side for those who crave extra heat!
Can I Make This Chili in Advance?
Yes! This chili can be made a day ahead of time and actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave.
What’s the Best Way to Store Leftovers?
After the chili has cooled, transfer it to an airtight container and refrigerate. It can last for up to 3-4 days in the fridge. If you want to store it longer, you can freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating!
