Description
This Easy Keto Chili is a flavorful, low-carb meal perfect for anyone following a ketogenic diet or looking for a hearty, comforting dish. Made with ground beef and pork, fresh vegetables, and a blend of chili spices, this chili simmers to perfection on the stovetop for a rich and satisfying dinner that’s both simple and delicious.
Ingredients
Scale
Meat and 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
Tomato and Broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth
Spices and 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
Garnishes
- Green onions, chopped (for garnish)
- Jalapeño slices (for garnish)
Instructions
- Heat the oil and cook onions: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-5 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) to the pot. Cook, breaking the meat apart with a spoon, until browned and no longer pink. Drain excess fat if necessary.
- Add vegetables: Stir in diced bell pepper and zucchini. Cook for 4 to 5 minutes until the vegetables soften slightly.
- Add tomatoes and broth: Pour in the diced tomatoes, tomato paste, and beef broth. Stir well to combine all ingredients evenly.
- Season the chili: Sprinkle in chili powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir thoroughly to distribute spices.
- Simmer the chili: Reduce heat to low and let the chili simmer uncovered for 25 to 30 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Finish with vinegar and adjust seasonings: Stir in the apple cider vinegar. Taste the chili and adjust salt or spices if needed to your preference.
- Serve and garnish: Ladle the chili into bowls and serve hot. Garnish with chopped green onions and jalapeño slices for extra flavor and heat.
Notes
- This chili can be customized by adding other low-carb vegetables like mushrooms or spinach.
- For a spicier chili, increase the amount of cayenne pepper or add extra jalapeño slices.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- If avoiding pork, simply omit the ground pork and use 1.5 pounds of ground beef instead.
- For a thicker chili, let it simmer uncovered longer to reduce liquid further.
