Low-Carb Chili
- Total time
- 50 minutes
- Calories
- 350 kcal
- Protein
- 23 g
- Serves
- 6 (about 1 1/4 cups each)
This low-carb chili uses 85% lean ground beef, mushrooms, bell pepper, tomatoes, and warm spices for a thick bean-free pot. It makes six freezer-friendly bowls, with clear bean and meat substitutions and a net-carb estimate based on the finished recipe.
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 23 g
- Carbs
- 10 g
- Fat
- 19 g
- Fiber
- 3 g
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- 35 minutes
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 1/2 pounds (680 g) 85% lean ground beef
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 8 ounces (225 g) cremini mushrooms, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional
- 1 can (14.5 ounces / 411 g) no-salt-added diced tomatoes
- 1 cup (240 ml) beef broth
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
Before you start
- This is a bean-free base recipe. For a bean-containing variation, add 1 cup rinsed black soybeans with the tomatoes and reduce the broth by 1/4 cup; the carbohydrate estimate will change.
- Ground turkey can replace the beef for a leaner texture. A refrigerated plant-based ground can replace it for a vegetarian version; choose one that suits your dietary needs and recalculate nutrition.
- Use diced tomatoes and tomato paste without added sugar when you want the stated net-carb estimate to remain comparable. Check broth and packaged meat alternatives for allergens.
Instructions
- Heat the oil in a Dutch oven over medium-high heat. Add the beef and cook, breaking it into small pieces, until browned with no pink remaining, 6 to 8 minutes. Spoon off excess fat if needed.
- Add the onion, bell pepper, and mushrooms. Cook until the vegetables have softened and the mushrooms have released most of their moisture, 7 to 8 minutes. Add the garlic and cook for 30 seconds.
- Stir in the tomato paste, chili powder, cumin, paprika, oregano, and cayenne. Cook for 1 minute, stirring so the spices coat the meat and vegetables.
- Add the tomatoes, broth, vinegar, salt, and pepper. Bring to a simmer, then reduce the heat to medium-low and cook uncovered for 18 to 20 minutes, stirring occasionally, until the chili is thick enough to leave a brief trail when a spoon is drawn across the pot.
- Taste and adjust salt or heat. Let stand for 5 minutes before dividing into six portions.
Meal prep, storage, and reheating
Cool the chili promptly, then refrigerate it in a sealed container for up to 4 days. Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator when possible, then reheat gently with a splash of broth or water until hot throughout. Freeze toppings separately.