Description
This Easy Keto Chili is a hearty, low-carb dish perfect for those following a ketogenic diet. Packed with ground beef, vegetables, and bold spices, it offers a flavorful and satisfying meal that’s quick to prepare and ideal for cozy dinners.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1/2 pound ground pork (optional)
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 (14.5-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth
Spices & Seasoning
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon apple cider vinegar
Garnish
- Green onions, chopped
- Jalapeño slices
Instructions
- Heat olive oil and sauté onions: In a large pot over medium heat, heat 2 tablespoons of olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Brown the meat: Add 1 pound of ground beef and, if using, 1/2 pound of ground pork to the pot. Cook until the meat is browned, breaking it apart with a spoon as it cooks. Drain excess fat if needed to keep the chili lean.
- Cook vegetables: Stir in the diced bell pepper and zucchini. Continue cooking for 4 to 5 minutes until the vegetables have softened slightly.
- Add tomatoes and broth: Pour in the canned diced tomatoes, tomato paste, and 1 cup of beef broth. Mix everything thoroughly to combine the ingredients well.
- Season the chili: Add 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and optional 1/4 teaspoon cayenne pepper. Stir the spices into the mixture evenly.
- Simmer the chili: Reduce the heat to low and simmer the chili uncovered for 25 to 30 minutes. Stir occasionally to prevent sticking and allow flavors to develop.
- Finish with vinegar and adjust seasoning: Stir in 1 tablespoon of apple cider vinegar. Taste the chili and adjust the seasoning if necessary by adding more salt or spices according to preference.
- Serve and garnish: Ladle the hot chili into bowls and garnish with chopped green onions and jalapeño slices for extra flavor and heat.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add more jalapeño slices as garnish.
- Ground pork is optional but adds extra richness to the chili.
- To keep the recipe keto-friendly, avoid adding beans which are high in carbs.
- If you prefer a thicker chili, let it simmer longer uncovered to reduce the liquid.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
