Low-Carb Beef Chili Recipe

Jane Estoperez

Servings: 5 servings

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour and 20 minutes


  • 1 pound Ground beef
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Red bell pepper, chopped
  • 1 Green bell pepper, chopped
  • 1 tablespoon Chili powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 can (14.5 oz) Diced tomatoes
  • 1 can (8 oz) Tomato sauce
  • 1/2 cup Water
  • 1 can (15 oz) Kidney beans, drained and rinsed (optional)
  • Shredded Cheddar cheese and sour cream for serving (optional)


  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon as it cooks.
  2. Add the onion, garlic, red bell pepper, and green bell pepper to the pot and cook for 5-7 minutes, until the vegetables are tender.
  3. Add the chili powder, cumin, paprika, oregano, salt, and black pepper to the pot and combine.
  4. Add the diced tomatoes, tomato sauce, and water to the pot and combine.
  5. If using kidney beans, add them to the pot and stir to combine.
  6. Bring the chili to a boil, then reduce the heat and let it simmer for 20-30 minutes until it thickens and the flavors meld together.
  7. Serve the chili hot, topped with shredded cheddar cheese and sour cream if desired.

Nutrition Facts

Calories: 392 kcal

Fat: 22g

Protein: 32g

Carbohydrates: 14g

Fiber: 5g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Beef Chili

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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