Follow us 148.4k
There’s nothing quite as satisfying as a good chili when you’re craving comfort food. Am I right guys?
This Keto Chili Con Carne is so easy and perfect for batch cooking. Whether you’re a keto beginner or have been following a low-carb diet for many years, this chili promises not to disappoint.
Delicately spiced, it's super tasty but won’t burn your mouth off. If you’re a hottie, feel free to crank up the chili meter! Taste first, and then go to town. The sour cream or yogurt topping is optional and will take away some of the heat. If you're dairy-free you could use unsweetened coconut yogurt or just top the chili with sliced avocado and serve with lime wedges.
Serve with low-carb veggie sides such as cauliflower rice for a traditional keto dinner, spiralized zucchini or even shirataki noodles for an ultra low-carb dinner recipe.
I love this Super Simple Keto Chili smothered all over low-carb roasted vegetables, keto nachos or how about using this recipe to make low-carb Chili Cheese Fries?? OMG another must make… quick bookmark!
Hands-on Overall
Serving size about 1 cup/ 240 g/ 8.5 oz
Nutritional values (per about 1 cup/ 240 g/ 8.5 oz)
Net carbs5.5 grams
Protein21.2 grams
Fat33.6 grams
Calories424 kcal
Calories from carbs 5%, protein 21%, fat 74%
Total carbs9.4 gramsFiber3.9 gramsSugars5.6 gramsSaturated fat11.8 gramsSodium414 mg(18% RDA)Magnesium43 mg(11% RDA)Potassium711 mg(36% EMR)
Ingredients (makes 4 servings)
- 1 tbsp ghee or butter (15 ml)
- 1 small yellow onion, finely diced (70 g/ 2.5 oz)
- 1 large stick celery, diced (64 g/ 2.3 oz)
- 2 cloves garlic, minced
- 450 g ground beef (1 lb)
- 1 medium red bell pepper, diced (120 g/ 4.2 oz)
- 1 tsp medium chilli powder, or to taste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tin chopped tomatoes (400 g/ 14.1 oz)
- 2 tbsp unsweetened tomato paste (30 g/ 1.1 oz)
- sea salt and ground black pepper, to taste
- 2 tbsp chopped cilantro (coriander), plus more for topping
- 2 tbsp extra virgin olive oil (30 ml)
- Optional: sour cream or full-fat yogurt, sliced avocado and/or lime wedges
Instructions
- Heat the ghee in a non stick frying pan or cast iron skillet. Add the onion and celery and fry on a medium heat for 2 - 3 minutes until soft. Add the garlic for a further 30 seconds.
- Add the beef and fry for a further 4 to 5 minutes, breaking the meat up with a wooden spatula as it cooks.
- Add the chopped red pepper, spices, tomatoes, tomato puree, seasoning and chopped cilantro. Simmer for 10 - 15 minutes until thick.
- Check seasoning and adjust to taste. If it gets too dry, add some water or stock and stir through. When cooked, drizzle with olive oil.
- Optionally, serve with sour cream and more fresh coriander. Serve with cauliflower rice, zucchini noodles or roasted vegetables of choice.
- Store in the fridge in an airtight container for up to 4 days, or freezer for up to 3 months.
Ingredients
- 1 tbsp ghee or butter (15 ml)
- 1 small yellow onion, finely diced (70 g/ 2.5 oz)
- 1 large stick celery, diced (64 g/ 2.3 oz)
- 2 cloves garlic, minced
- 450 g ground beef (1 lb)
- 1 medium red bell pepper, diced (120 g/ 4.2 oz)
- 1 tsp medium chilli powder, or to taste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tin chopped tomatoes (400 g/ 14.1 oz)
- 2 tbsp unsweetened tomato paste (30 g/ 1.1 oz)
- sea salt and ground black pepper, to taste
- 2 tbsp chopped cilantro (coriander), plus more for topping
- 2 tbsp extra virgin olive oil (30 ml)
- Optional: sour cream or full-fat yogurt, sliced avocado and/or lime wedges
Instructions
- Heat the ghee in a non stick frying pan or cast iron skillet. Add the onion and celery and fry on a medium heat for 2 - 3 minutes until soft. Add the garlic for a further 30 seconds.
- Add the beef and fry for a further 4 to 5 minutes, breaking the meat up with a wooden spatula as it cooks.
- Add the chopped red pepper, spices, tomatoes, tomato puree, seasoning and chopped cilantro. Simmer for 10 - 15 minutes until thick.
- Check seasoning and adjust to taste. If it gets too dry, add some water or stock and stir through. When cooked, drizzle with olive oil.
- Optionally, serve with sour cream and more fresh coriander. Serve with cauliflower rice, zucchini noodles or roasted vegetables of choice.
- Store in the fridge in an airtight container for up to 4 days, or freezer for up to 3 months.
Nutrition (per serving, about 1 cup/ 240 g/ 8.5 oz)
Calories424kcal
Net Carbs5.5g
Carbohydrates9.4g
Protein21.2g
Fat33.6g
Saturated Fat11.8g
Fiber3.9g
Sugar5.6g
Sodium414mg
Magnesium43mg
Potassium711mg
Detailed nutritional breakdown (per about 1 cup/ 240 g/ 8.5 oz)
| Total per about 1 cup/ 240 g/ 8.5 oz |
| 5.5 g | 21.2 g | 33.6 g | 424 kcal |
| Ghee |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Onion, brown (yellow), raw |
| 1.1 g | 0.2 g | 0 g | 6 kcal |
| Celery stalk, fresh |
| 0.2 g | 0.1 g | 0 g | 3 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 19.3 g | 22.5 g | 286 kcal |
| Peppers, red bell, fresh |
| 1.2 g | 0.3 g | 0.1 g | 9 kcal |
| Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder) |
| 0.1 g | 0.1 g | 0.1 g | 2 kcal |
| Cumin, ground |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Oregano, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Tomatoes, canned (unsweetened) |
| 1.6 g | 0.8 g | 0.3 g | 16 kcal |
| Tomato purée (paste, unsweetened) |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
Do you like this recipe? Share it with your friends!
