Low-Carb One-Pot Chili Con Carne

Hearty • Flavorful • Keto-friendly • One-pot comfort food

This low-carb Chili Con Carne is packed with seasoned ground beef, tomatoes, peppers, and warm spices in a rich, savory sauce. It’s an easy one-pot dinner ready in about an hour, perfect for chilly evenings, meal prep, or a satisfying family meal without beans or added sugar.

15 min

Prep time

45 min

Cook time

6 servings

Yield

Ingredients

• 2 lb (900 g) ground beef, preferably 85–90% lean
• 1 tbsp olive oil, if needed
• 1 medium onion, finely diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (14 oz / 400 g) diced tomatoes, no added sugar
• 2 tbsp tomato paste
• 1½ cups (360 ml) beef broth
• 2 tbsp chili powder, adjusted to taste
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp onion powder
• ¼ tsp cayenne pepper, optional
• 1 tsp salt, or to taste
• ½ tsp black pepper
• 1 tbsp apple cider vinegar, optional

Optional toppings

• Shredded cheddar cheese
• Sour cream
• Sliced jalapeños
• Fresh cilantro
• Diced avocado

Instructions

1. Brown the beef

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook for 7–9 minutes, breaking it into small crumbles until browned. Drain excess fat if necessary.

2. Add the vegetables

Stir in the diced onion and red bell pepper. Cook for 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

3. Season the chili

Add the chili powder, cumin, smoked paprika, oregano, onion powder, cayenne, salt, and black pepper. Stir for about 30 seconds. Mix in the tomato paste and cook for another minute.

4. Add tomatoes and broth

Pour in the diced tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.

5. Simmer until rich and thick

Reduce the heat to low and simmer uncovered for 30–40 minutes, stirring occasionally. Allow the sauce to reduce until thick and flavorful. Add a little broth if it becomes too thick.

6. Finish and serve

Stir in the apple cider vinegar, if using, and adjust the seasoning. Spoon into bowls and add cheddar, sour cream, jalapeños, or avocado. Serve hot.

Tips for the best low-carb chili

• Skip the beans: Traditional kidney beans add carbohydrates, so this version leaves them out.
• Keep carbs low: Choose tomatoes and beef broth without added sugar, and measure the tomato paste.
• Make it spicier: Add extra cayenne or fresh jalapeños.
• Meal prep: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
• Serving ideas: Enjoy on its own or with cauliflower rice, steamed broccoli, or a side of keto cornbread.

Estimated nutrition

Per serving, based on 6 servings:

• Calories: 350–420
• Protein: 28–34 g
• Fat: 22–29 g
• Total carbohydrates: 7–10 g
• Fiber: 2–3 g
• Net carbs: approximately 5–8 g

Estimates vary with the beef’s fat content, tomato products, and serving size.