Description
This Easy Keto Chili recipe is a hearty, flavorful dish packed with ground beef, fresh vegetables, and a blend of spices. Perfect for a low-carb, keto-friendly meal, it simmers slowly on the stovetop to develop rich, complex flavors and is garnished with green onions and jalapeño slices for an extra kick.
Ingredients
Scale
Meat & Vegetables
- 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
Canned & Broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth
Spices & Seasonings
- 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 Oil and Sauté Onion: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Brown the Meat: Add ground beef and ground pork if using. Cook until fully browned, breaking the meat apart with a spoon as it cooks. Drain any excess fat if necessary to keep it lean.
- Cook Vegetables: Stir in diced bell pepper and zucchini. Cook for 4 to 5 minutes until the vegetables soften slightly and start to release their flavors.
- Add Tomatoes and Broth: Pour in the diced tomatoes, tomato paste, and beef broth. Stir the mixture well to combine all ingredients.
- Season the Chili: Add chili powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, and cayenne pepper if using. Stir thoroughly to evenly distribute all the spices throughout the chili.
- Simmer the Chili: Lower the heat and let the chili simmer uncovered for 25 to 30 minutes. Stir occasionally to prevent sticking and allow the flavors to meld together and thicken the sauce.
- Add Vinegar and Adjust Seasoning: Stir in the apple cider vinegar, then taste the chili and adjust the seasoning if needed by adding more salt or spices to your preference.
- Serve and Garnish: Serve the chili hot, garnished with chopped green onions and jalapeño slices for an extra burst of freshness and heat.
Notes
- Ground pork is optional but adds extra depth of flavor and richness.
- For a spicier chili, increase the cayenne pepper or add more jalapeño slices as garnish.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To keep it strictly keto, ensure the canned tomatoes have no added sugars.
- Feel free to swap beef broth with chicken or vegetable broth if preferred.
