Learn how to make the best Keto Chili ever! It's loaded with delicious ground beef and lots of veggies. No beans, so it’s low-carb! This chili mixes spicy meat with fresh veggies, making it a top choice for anyone looking for a healthy and easy-to-make keto meal.
Preparation: Chop the medium yellow onion, red pepper, and celery. Mince the garlic cloves.
Sauté Vegetables: In a large pot, heat 1 tbsp of olive oil over medium-high heat. Add the chopped onion, minced garlic, and chopped celery.
Sauté the vegetables for about 5 minutes, or until the onion is translucent and the vegetables are soft.
Brown the Beef: Add the lean ground beef to the pot. Break the beef apart with a spatula and cook for about 8-10 minutes, or until the meat is browned and cooked through.
Add Remaining Ingredients: Mix in the chopped red pepper.
Stir in the 28 oz can of crushed tomatoes, 1 cup of water or beef broth, and 2 tbsp of tomato paste until well combined.
Add 2 bay leaves, 1 tsp of oregano, 1 1/2 tsp of salt, 1/2 tsp of ground black pepper, 1/4 tsp of ground cayenne pepper (if using), 2 tbsp of chili powder, and 1 tbsp of ground cumin. Mix all the ingredients thoroughly.
Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low-medium and let it simmer for about 25 minutes, stirring occasionally to prevent sticking and burning.
Taste the chili and adjust the seasonings if necessary.
Rest and Serve: After cooking, remove the pot from the heat and let the chili rest for a few minutes before serving. Discard the bay leaves before serving.
Enjoy!
Notes
Simmer uncovered for at least 25 minutes when making chili on the stove. It will naturally thicken without using any starch or flour. Depending on the desired thickness, add more or less liquid in the simmering process. Serve the hearty beef and vegetable chili warm, perhaps with a side of keto garlic bread, a dollop of sour cream, shredded cheese, or sliced green onions, according to your preference.