Meaty Low Carb Chili
This hearty chili is packed with flavor but keeps the carbs ultra-low by omitting beans and minimizing higher-carb vegetables.
Ingredients:
- 2 lbs ground beef (80/20 or 85/15)
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 14.5 oz can diced tomatoes
- 1 6 oz can tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
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Instructions:
- In a large pot over medium-high heat, brown the ground beef, breaking it up as it cooks. Drain excess fat if desired.
- Add the diced onion and bell pepper to the pot. Cook for 3-5 minutes until vegetables start to soften.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the diced tomatoes, tomato paste, beef broth, chili powder, cumin, oregano, salt, black pepper, and cayenne (if using).
- Bring the chili to a boil, then reduce heat and simmer uncovered for 30-45 minutes, stirring occasionally, until chili has thickened to desired consistency.
- Taste and adjust seasonings as needed.
- Serve hot with optional low carb toppings like shredded cheese, sour cream, diced avocado, or sliced jalapeƱos.
This chili recipe contains approximately 6-8 grams of net carbs per serving. The carbs come primarily from the tomato products, onion, and bell pepper. You can further reduce the carb count by using less onion or omitting the bell pepper if desired. The lack of beans keeps this chili very low in carbs while still delivering rich, meaty flavor.