Servings: 5 servings
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour and 20 minutes
Ingredients
- 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)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon as it cooks.
- 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.
- Add the chili powder, cumin, paprika, oregano, salt, and black pepper to the pot and combine.
- Add the diced tomatoes, tomato sauce, and water to the pot and combine.
- If using kidney beans, add them to the pot and stir to combine.
- 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.
- 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.