Spicy low-carb chili skips the beans and doubles down on flavor instead. Ground beef, sweet tomatoes, green peppers, and zucchini simmer in a smoky spice mix built on cumin, chipotle, and smoked paprika. It is on the table in about 40 minutes and made for cold evenings.
Calling all spice lovers! If you crave the deep, comforting flavors of a classic chili but want to keep it low-carb, this recipe is your new best friend. We’re ditching the beans but doubling down on flavor with a soul-warming blend of nourishing ground beef, sweet tomatoes, fiery chiles, and a smoky spice mix. It’s the perfect hearty meal for a chilly evening, and it comes together in just 40 minutes!
Spicy Low-Carb Chili
MAKES: 6 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 25 minutes
Ingredients
• 2 tablespoons / 30 g (1.06 oz) duck fat or other healthy cooking fat
• 1 small / 70 g (2.47 oz) yellow onion, chopped
• 2 cloves garlic, minced
• 1 / 14 g (0.49 oz) jalapeño pepper, sliced
• 1.1 pounds / 500 g (17.6 oz) ground beef
• 3/4 teaspoon fine sea salt, or to taste
• 1/4 teaspoon (20 ml / 0.7 fl oz) black pepper
• 2 teaspoons (10 ml / 0.3 fl oz) ground cumin
• 1 teaspoon (5 ml / 0.2 fl oz) chipotle powder
• 1 teaspoon smoked paprika
• 2 tablespoons / 30 g (1.06 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 for serving: sliced avocado, shredded cheese, cilantro, lime wedges, sour cream
Instructions
1. Heat the cooking fat in a large, heavy-based pot over medium-high heat. Add the chopped onion and cook for 5 to 8 minutes, until softened and lightly browned.
2. Stir in the minced garlic and sliced jalapeño, cooking for another minute until fragrant.
3. Crumble the ground beef into the pot. Add the sea salt, black pepper, cumin, chipotle powder, and smoked paprika. Cook over medium heat, stirring constantly to break up the meat, until it is lightly browned on all sides.
4. Stir in the tomato paste until it coats the meat. Add the chopped tomatoes, bone broth, water, diced green peppers, and diced zucchini.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, for about 10 minutes, or until the vegetables are tender and the chili has thickened slightly.
6. Serve hot with your favorite toppings like sliced avocado, shredded cheese, fresh cilantro, a squeeze of lime, and a dollop of sour cream.
Nutritional Information
• NUTRITION FACTS PER SERVING (approx. 1 1/2 cups / 360 ml)
• Total Carbs: 7.7 g (0.27 oz)
• Fiber: 2.3 g
• Net Carbs: 5.4 g (0.19 oz)
• Protein: 19.1 g
• Fat: 25.4 g
• Energy: 337 kcal
• Macronutrient Ratio: 7% Carbs, 23% Protein, 70% Fat
Pro Tips
• For a thicker, richer chili, allow it to simmer for an additional 10-15 minutes with the lid off to let more liquid evaporate.
• Control the heat by adjusting the amount of jalapeño and chipotle powder. For extra fire, leave the jalapeño seeds in or add a pinch of cayenne.
• This chili is perfect for meal prep. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
FAQ
Q: Why is there no beans in this chili
A: This is a low-carb and keto-friendly chili recipe. Beans are high in carbohydrates, so we’ve omitted them to keep the net carb count low. Instead, we use vegetables like zucchini and green peppers to add bulk and nutrients, making it a perfect beanless chili.
Q: Can I make this low-carb chili in a slow cooker
A: Yes, you can easily adapt this recipe for a slow cooker. First, brown the ground beef with the onions, garlic, and spices on the stovetop as directed. Then, transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 4-6 hours or on high for 2-3 hours.
Q: How can I make this chili less spicy
A: To control the heat, you can omit the jalapeño pepper or make sure to remove its seeds and membranes before slicing. You can also reduce the amount of chipotle powder to 1/2 teaspoon (10 ml / 0.3 fl oz) or to your taste for a milder, but still flavorful, low-carb chili.
Q: What can I serve with keto chili
A: This keto chili is delicious on its own or with low-carb toppings like shredded cheese, sour cream, avocado, and fresh cilantro. For a more complete meal, you can serve it over cauliflower rice, with a side of keto cornbread, or alongside a simple green salad.
Pro Tips
- Control the heat with the jalapeño and chipotle powder: leave the jalapeño seeds in or add a pinch of cayenne for extra fire, or seed it fully for a milder pot.
- For a thicker, richer chili, let it simmer an extra 10-15 minutes with the lid off so more liquid evaporates and the flavors concentrate.
- Stir the tomato paste until it fully coats the browned meat before adding the liquids; that brief fry deepens the chili's savory base.
- The diced zucchini stands in for beans to give the chili body without the carbs — keep the pieces small so they cook through in the short simmer.
- This chili is ideal meal prep: cool it and refrigerate for up to 4 days or freeze for up to 3 months, then load it with avocado, cheese, and lime to serve.
Frequently Asked Questions
Can I make this low-carb chili ahead of time?
Yes — it is perfect for meal prep. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
How do I make the chili thicker?
Let it simmer uncovered for an extra 10-15 minutes so the liquid reduces. Cooking the tomato paste until it coats the meat first also helps build body.
What can I use instead of beans?
The diced zucchini and green peppers give the chili its bulk without the carbs. You will not miss the beans once the smoky chipotle-spiced beef is doing the work.
Is this chili keto-friendly?
Yes — about 7.7 g carbs per serving with 19.1 g of protein and 25.4 g of fat, and the toppings like avocado, cheese, and sour cream fit keto perfectly.
Recipe card below.
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Spicy Low-Carb Chili
Ingredients
Method
- Heat the cooking fat in a large, heavy-based pot over medium-high heat.
- Add the chopped onion and cook for 5 to 8 minutes, until softened and lightly browned.
- Stir in the minced garlic and sliced jalapeño, cooking for another minute until fragrant.
- Crumble the ground beef into the pot.
- Add the sea salt, black pepper, cumin, chipotle powder, and smoked paprika.
- Cook over medium heat, stirring constantly to break up the meat, until it is lightly browned on all sides.
- Stir in the tomato paste until it coats the meat.
- Add the chopped tomatoes, bone broth, water, diced green peppers, and diced zucchini.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook, uncovered, for about 10 minutes, or until the vegetables are tender and the chili has thickened slightly.
- Serve hot with your favorite toppings like sliced avocado, shredded cheese, fresh cilantro, a squeeze of lime, and a dollop of sour cream.
