DinnerMain CourseSoup

Keto Beef Chili

Name: Keto Beef Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 450 g ground beef 80/20 lean; 1 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 2 tbsp chili powder; 1 tbsp cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 0.5 tsp cayenne pepper (optional); 400 g diced tomatoes canned, undrained; 2 tbsp tomato paste; 240 ml beef broth low-sodium; 1 pcs green bell pepper diced; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 pcs avocado diced (optional); 2 tbsp sour cream (optional); 30 g cheddar cheese shredded (optional)

This hearty and flavorful chili is perfect for a ketogenic diet, featuring ground beef, rich tomato flavors, and a blend of spices. It's a comforting one-pot meal that's satisfying and low in carbs. Enjoy a warm bowl on a chilly evening.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Easy
Per serving: 488 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gground beef, 80/20 lean
1 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
2 tbspchili powder
1 tbspcumin
1 tspsmoked paprika
1 tspdried oregano
0.5 tspcayenne pepper(optional)
400 gdiced tomatoes, canned, undrained
2 tbsptomato paste
240 mlbeef broth, low-sodium
1 pcsgreen bell pepper, diced
0.5 tspsalt
0.25 tspblack pepper

garnish

0.5 pcsavocado, diced(optional)
2 tbspsour cream(optional)
30 gcheddar cheese, shredded(optional)

Equipment

large pot · wooden spoon

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
About 1 min
2
Add the ground beef to the pot and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes.
About 7 min
Cook’s note: Drain any excess fat if desired, although for keto, some fat is welcome.
3
Stir in the chopped yellow onion and diced green bell pepper, cooking until softened, about 5-7 minutes.
About 6 min
4
Add the minced garlic, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
About 1 min
Cook’s note: Toasting the spices briefly enhances their flavor.
5
Pour in the diced tomatoes (with their liquid), tomato paste, and beef broth.
About 1 min
6
Season with salt and black pepper.
7
Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally.
About 30 min
Cook’s note: The longer it simmers, the more the flavors will meld together.
8
Taste and adjust seasonings as needed.
9
Serve hot, garnished with optional avocado, sour cream, or shredded cheddar cheese.

Per serving

Nutrition

53%Score

Calories: 488.1kcal
Protein: 26.1g
Carbs: 20.8g
Fat: 35.7g
Fibre: 7.6g
Sugar: 8.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chili in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.