Super Simple Keto Chili

There’s nothing quite as satisfying as a good chili when you’re craving comfort food. Am I right guys?

This Keto Chili Con Carne is so easy and perfect for batch cooking. Whether you’re a keto beginner or have been following a low-carb diet for many years, this chili promises not to disappoint.

Delicately spiced, it's super tasty but won’t burn your mouth off. If you’re a hottie, feel free to crank up the chili meter! Taste first, and then go to town. The sour cream or yogurt topping is optional and will take away some of the heat. If you're dairy-free you could use unsweetened coconut yogurt or just top the chili with sliced avocado and serve with lime wedges.

Serve with low-carb veggie sides such as cauliflower rice for a traditional keto dinner, spiralized zucchini or even shirataki noodles for an ultra low-carb dinner recipe.

I love this Super Simple Keto Chili smothered all over low-carb roasted vegetables, keto nachos or how about using this recipe to make low-carb Chili Cheese Fries?? OMG another must make… quick bookmark!

Step-by-step

1. Heat the ghee in a non stick frying pan or cast iron skillet. Add the onion and celery and fry on a medium heat for 2 - 3 minutes until soft. Add the garlic for a further 30 seconds.

   

2. Add the beef and fry for a further 4 to 5 minutes, breaking the meat up with a wooden spatula as it cooks.

3. Add the chopped red pepper, spices, tomatoes, tomato puree, seasoning and chopped cilantro. Simmer for 10 - 15 minutes until thick.

   

4. Check seasoning and adjust to taste. If it gets too dry, add some water or stock and stir through. When cooked, drizzle with olive oil.

5. Optionally, serve with sour cream and more fresh coriander. Serve with cauliflower rice, zucchini noodles or roasted vegetables of choice.

6. Store in the fridge in an airtight container for up to 4 days, or freezer for up to 3 months.

   

Recipe

Super Simple Keto Chili

★★★★★4.8 (120 ratings)

There’s nothing quite as satisfying as a good chili when you’re craving comfort food. This low-carb chili ...

Hands on

15m

Overall

25m

Servings

4

5.5 g

Net carbs

21.2 g

Protein

33.6 g

Fat

424

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 1 tbsp ghee or butter (15 ml)
• 1 small yellow onion, finely diced (70 g/ 2.5 oz)
• 1 large stick celery, diced (64 g/ 2.3 oz)
• 2 cloves garlic, minced
• 450 g ground beef (1 lb)
• 1 medium red bell pepper, diced (120 g/ 4.2 oz)
• 1 tsp medium chilli powder, or to taste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tin chopped tomatoes (400 g/ 14.1 oz)
• 2 tbsp unsweetened tomato paste (30 g/ 1.1 oz)
• sea salt and ground black pepper, to taste
• 2 tbsp chopped cilantro (coriander), plus more for topping
• 2 tbsp extra virgin olive oil (30 ml)
• Optional: sour cream or full-fat yogurt, sliced avocado and/or lime wedges

Instructions

1. Heat the ghee in a non stick frying pan or cast iron skillet. Add the onion and celery and fry on a medium heat for 2 - 3 minutes until soft. Add the garlic for a further 30 seconds.

2. Add the beef and fry for a further 4 to 5 minutes, breaking the meat up with a wooden spatula as it cooks.

3. Add the chopped red pepper, spices, tomatoes, tomato puree, seasoning and chopped cilantro. Simmer for 10 - 15 minutes until thick.

4. Check seasoning and adjust to taste. If it gets too dry, add some water or stock and stir through. When cooked, drizzle with olive oil.

5. Optionally, serve with sour cream and more fresh coriander. Serve with cauliflower rice, zucchini noodles or roasted vegetables of choice.

6. Store in the fridge in an airtight container for up to 4 days, or freezer for up to 3 months.

Nutrition per serving, about 1 cup/ 240 g/ 8.5 oz

Carbs 5%Protein 21%Fat 74% of calories

Net carbs

5.5 g

Total carbs

9.4 g

Fiber

3.9 g

Sugars

5.6 g

Protein

21.2 g

Fat

33.6 g

Saturated fat

11.8 g

Calories

424 kcal

Sodium

414 mg · 18% RDA

Magnesium

43 mg · 10.8% RDA

Potassium

711 mg · 35.5% EMR

Nutrition by ingredient

Per about 1 cup/ 240 g/ 8.5 oz	Net carbs	Protein	Fat	kcal
Ghee	0 g	0 g	3.8 g	34
Onion, brown (yellow), raw	1.1 g	0.2 g	0 g	6
Celery stalk, fresh	0.2 g	0.1 g	0 g	3
Garlic, fresh	0.5 g	0.1 g	0 g	2
Beef, minced (ground), raw, grass-fed	0 g	19.3 g	22.5 g	286
Peppers, red bell, fresh	1.2 g	0.3 g	0.1 g	9
Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder)	0.1 g	0.1 g	0.1 g	2
Cumin, ground	0.2 g	0.1 g	0.1 g	2
Oregano, dried	0.1 g	0 g	0 g	1
Tomatoes, canned (unsweetened)	1.6 g	0.8 g	0.3 g	16
Tomato purée (paste, unsweetened)	0.5 g	0.1 g	0 g	3
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Coriander (cilantro), fresh	0 g	0.1 g	0 g	1
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Total	5.5 g	21.2 g	33.6 g	424

Serving size about 1 cup/ 240 g/ 8.5 oz

• Gluten free
• Dairy free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free