Mexican Chili Soup

MAKES: 6 servings
COOKING TIME: 25 minutes
If you’re a heat-seeking spice fiend like me, you’ll love this low-carb take on chili, featuring the perfect blend of nourishing beef, sweet tomatoes, fiery chiles, and warming spices.

2 tablespoons (30 g/1.1 oz) duck fat or other healthy cooking fat
1 small (70 g/2.5 oz) yellow onion, chopped
2 cloves garlic, minced
1 piece (14 g/0.5 oz) jalapeño pepper, sliced
1.1 pounds (500 g) ground beef
3/4 teaspoon fine sea salt, or to taste
1/4 teaspoon black pepper
2 teaspoons ground cumin
1 teaspoon chipotle powder
1 teaspoon smoked paprika
2 tablespoons (30 g/1.1 oz) unsweetened tomato paste
1 cup (240 g/8.5 oz) canned chopped tomatoes
4 cups (960 ml) bone broth or chicken stock
2 cups (480 ml) water
2 medium (240 g/8.5 oz) green bell peppers, diced
1 medium (200 g/7.1 oz) zucchini, diced
Optional: sliced avocado, shredded cheese, cilantro, lime wedges, and/or sour cream for serving


In a large heavy-based pot greased with ghee, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic and jalapeño pepper, and cook for 1 minute. Crumble in the beef and add the salt, pepper, cumin, chipotle powder, and smoked paprika. Cook over medium heat until the meat is lightly browned on all sides, stirring constantly. Add the tomato paste, tomatoes, broth, water, green peppers, and zucchini. Bring to a boil and simmer, uncovered, for about 10 minutes, or until the vegetables are tender.
Optionally, serve with avocado, shredded cheese, cilantro, lime wedges and/or sour cream. To store, let it cool, and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Total carbs: 7.7 g / Fiber: 2.3 g / Net carbs: 5.4 g / Protein: 19.1 g / Fat: 25.4 g / Energy: 337 kcal
Macronutrient ratio: Calories from carbs (7%), protein (23%), fat (70%)