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–+ servings

Spicy Low-Carb Chili

A hearty and healthy chili recipe that is low in carbohydrates, packed with flavor and nutrients, perfect for meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (80% lean) Provides a hearty base for your chili.
  • 1 medium onion, diced Adds sweetness and depth to the flavor.
  • 2 cloves garlic, minced Infuses the chili with a wonderful aroma.
  • 14.5 ounces diced tomatoes, undrained Brings moisture and acidity to balance the flavors.
  • 6 ounces tomato paste Thickens the chili and enhances the tomato flavor.
  • 1 cup beef broth Adds richness and depth to the chili.
  • 1 medium bell pepper, diced Provides crunch and sweetness.
  • 15 ounces kidney beans, drained and rinsed Offers protein and fiber, making the chili more filling.
  • 2 tablespoons chili powder The star spice that gives chili its signature flavor.
  • 1 teaspoon cumin Adds a warm, earthy note.
  • 1 teaspoon smoked paprika Introduces a subtle smokiness.
  • 0.5 teaspoon salt Enhances all the flavors.
  • 0.5 teaspoon black pepper Adds a mild heat.
  • 0.25 teaspoon cayenne pepper For those who like it spicy!
  • 1 tablespoon olive oil Used for sautéing the vegetables.
  • 0.25 cup fresh cilantro, chopped Adds a fresh touch when serving.

Equipment

  • Large pot or Dutch oven

Method
 

  1. Wash and chop the vegetables. Dice the onion and bell pepper into small pieces. Mince the garlic cloves finely.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until soft and fragrant. Stir in the minced garlic and cook for an additional minute.
  3. Add the ground beef to the pot. Brown the beef for about 6-8 minutes, breaking it up as it cooks. Drain excess fat if necessary. Stir in the diced tomatoes, tomato paste, beef broth, kidney beans, and all the spices. Mix well.
  4. Bring the mixture to a gentle simmer. Once bubbling, reduce heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally. For a thicker chili, remove the lid for the last 10-15 minutes.
  5. Taste the chili and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Nutrition

Calories: 290kcalProtein: 24gSodium: 600mg

Notes

Chili often tastes better the next day as flavors meld together.

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