This low-carb chili packs a punch with tender meat, hearty beans, and zesty spices. It’s a great choice for anyone looking to enjoy a warm, comforting bowl without the carbs!
I love how this chili warms me up on chilly days. Plus, I can enjoy it guilt-free. Just top it with cheese and maybe some sour cream, and you have a delicious meal!
Key Ingredients & Substitutions
Ground Beef: I usually go for 85% lean ground beef, as it strikes a balance between flavor and fat. If you want a leaner option, turkey or chicken can be used, but keep in mind that they can be a bit drier.
Onion: A medium onion adds sweetness to the chili. If onions aren’t your thing, you can skip or use shallots instead for a milder flavor.
Tomatoes: Canned diced tomatoes work well here. However, if you prefer fresh, use about 4 medium ripe tomatoes. Just chop them and you’re good to go!
Chili Powder: This is essential for flavor! Feel free to mix it up with chipotle chili powder for extra smokiness. Just remember to adjust based on your heat preference.
Cheese: Cheddar is my go-to for topping, but feel free to experiment with pepper jack for some added spice or even a dairy-free cheese for a plant-based option.
How Do I Make Chili Thicker Without Beans?
If you’re looking for a thicker chili without beans, start by using tomato paste. It gives a nice texture and rich flavor. Another tip is to let the chili simmer uncovered, which will help reduce the liquid over time.
- After adding the tomatoes and broth, keep the heat low and let it simmer for at least 30 minutes, stirring occasionally.
- For an even thicker consistency, you can mash some of the chili with a fork once it’s cooked, or let it sit a few minutes before serving.
These steps should help you get that hearty chili consistency you’re aiming for—enjoy your cooking!
Low-Carb Chili
Ingredients You’ll Need:
- 2 lbs ground beef (85% lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (no sugar added)
- 1 (6 oz) can tomato paste (no sugar added)
- 1 cup beef broth (low sodium)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 1 tbsp olive oil (or preferred cooking oil)
- 1 medium jalapeño pepper, sliced (for garnish)
- 1/2 cup shredded cheddar cheese (for garnish)
- 1/4 cup sour cream (for garnish)
- 2 green onions, chopped (for garnish)
How Much Time Will You Need?
This delicious Low-Carb Chili takes about 10 minutes to prep and around 30 minutes to cook, making it a total of about 40 minutes from start to finish. Perfect for a quick weeknight meal or a cozy weekend dish!
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 you’re going to create all that delicious flavor for your chili.
2. Sauté the Vegetables:
Add the diced onion to the pot and sauté for about 3-4 minutes until it becomes soft and translucent. Then, throw in the minced garlic and cook for just 30 seconds, until it’s fragrant. Be careful not to burn the garlic!
3. Brown the Beef:
Next, add the ground beef to the pot. Use a spoon to break it apart as it cooks. You want it nice and browned all over. Once it’s cooked, drain any excess fat if needed.
4. Add the Spices:
Now it’s time to spice things up! Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook this for about 1-2 minutes to toast the spices a bit—they’ll really deepen in flavor!
5. Add the Tomatoes and Broth:
Pour in the diced tomatoes, tomato paste, and beef broth, mixing everything well to combine. This is the chili base that’s going to simmer into deliciousness!
6. Simmer the Chili:
Bring your chili mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally. This will help it thicken up beautifully.
7. Taste and Adjust:
After 30 minutes, give your chili a taste. Adjust the seasoning as needed, adding more salt, pepper, or spices if you like it spicier!
8. Serve and Garnish:
Now you’re ready to dig in! Serve your chili hot, topped with a dollop of sour cream, shredded cheddar cheese, sliced jalapeños, and chopped green onions. Enjoy!
This hearty, low-carb chili is full of flavor and the perfect dish to warm you up on a chilly day. Happy cooking!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be a great alternative if you’re looking for a leaner option. Just keep in mind that they might not have the same richness, so you may want to add a bit more seasoning for flavor.
How to Store Leftover Chili?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just thaw and reheat on the stove or microwave before serving.
Can I Add Beans to This Chili?
While this recipe is low-carb and doesn’t include beans, you can certainly add black beans or kidney beans if you like. Just remember to adjust for the additional carbs and consider your dietary preferences!
What Can I Substitute for Tomato Paste?
If you don’t have tomato paste on hand, you can use crushed tomatoes or tomato sauce as a substitute. Just use a little more since they are less concentrated—around 1/2 cup should work! You can also simmer it a bit longer to thicken the chili.
