Low-Carb Chili

Ingredients

ground beef 2 lbs (900g)
olive oil 2 tablespoons
onion 1 medium, chopped
garlic 3 cloves, minced
green bell pepper 1, chopped
red bell pepper 1, chopped
canned diced tomatoes 2 cups (14.5-ounce can), no sugar added
tomato sauce 1 cup, no sugar added
chili powder 3 tablespoons
ground cumin 1 tablespoon
paprika 1 teaspoon
dried oregano 1 teaspoon
cayenne pepper 1/4 teaspoon
salt to taste
black pepper to taste

Preparation

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion, garlic, and bell peppers. Cook for 4-5 minutes, stirring occasionally, until the vegetables have softened.
  3. Add the ground beef to the pot, breaking it up with a wooden spoon or spatula. Cook until browned and no longer pink.
  4. Stir in the diced tomatoes, tomato sauce, chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper.
  5. Bring the chili to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, stirring occasionally.
  6. Taste the chili and adjust the seasoning with more salt and pepper, if needed.
  7. Serve the chili hot, topped with sour cream, grated cheese, and chopped green onions, if desired. To keep it low-carb, you can serve it with a side of cauliflower rice or low-carb tortilla chips.
Servings: 6

Nutrition