Easy Low-Carb Chili That’s Rich, Filling, and Comforting – A Cozy Weeknight Favorite

When chilly weather hits or you want a satisfying bowl of something hearty, this low-carb chili has your back. It’s meaty, bold, and loaded with flavor, without the usual beans or sugar-heavy ingredients. You still get that deep, slow-simmered taste in a shorter time, and it’s simple enough for a busy weeknight.

The best part: it tastes even better the next day. This is the kind of recipe you keep on repeat.

What Makes This Recipe So Good

• All the comfort, fewer carbs: You get the classic chili experience—savory, spicy, and thick—without beans or starchy fillers.
• Weeknight-friendly: Uses common pantry ingredients and comes together in about 40 minutes, with most of that being hands-off simmering.
• Balanced flavors: A mix of chili powder, cumin, smoked paprika, and a little tomato paste builds a rich base, while beef broth keeps the carbs low.
• Flexible: Works with ground beef, turkey, or a blend. You can adjust heat easily and add low-carb veggies for extra texture.
• Meal-prep ready: This chili tastes great after a night in the fridge and freezes beautifully.

Ingredients

• 1 1/2 pounds ground beef (85–90% lean) or ground turkey
• 1 tablespoon olive oil or avocado oil
• 1 medium onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced (optional but great for texture)
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, to taste)
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes, preferably fire-roasted, undrained
• 1 cup beef broth (or chicken broth)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon apple cider vinegar or lime juice (for brightness)
• Optional toppings: shredded cheddar, sour cream, sliced jalapeños, diced avocado, chopped cilantro, green onions

Step-by-Step Instructions

1. Warm the pot: Heat the oil in a large pot or Dutch oven over medium-high heat.

   When it shimmers, add the ground beef and break it up with a spatula.

2. Brown the meat: Cook until well-browned with crispy bits, about 6–8 minutes. Don’t stir too often—those browned bits add flavor. Drain excess fat if needed, leaving about a tablespoon in the pot.
3. Sauté the aromatics: Add the onion, bell pepper, and celery.

   Cook until softened and lightly golden, 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant.

4. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, and cayenne. Stir for 30–60 seconds to toast the spices and deepen the flavor.
5. Tomato paste boost: Stir in the tomato paste and cook 1 minute to caramelize it slightly.
6. Build the base: Add the diced tomatoes (with juices) and broth.

   Stir well, scraping up any browned bits from the bottom of the pot.

7. Simmer: Bring to a gentle simmer, then reduce heat to low. Season with salt and pepper. Let it cook uncovered for 20–25 minutes, stirring occasionally, until thickened to your liking.
8. Finish and balance: Stir in the apple cider vinegar or lime juice.

   Taste and adjust salt, pepper, or heat as needed. If you want it thicker, simmer a few minutes more.

9. Serve: Ladle into bowls and top with your favorites—cheddar, sour cream, jalapeños, avocado, cilantro, or green onions.

Storage Instructions

• Fridge: Cool completely, then store in an airtight container for up to 4 days. The flavors deepen over time.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months.

  Thaw overnight in the fridge.

• Reheat: Warm on the stovetop over medium heat with a splash of broth or water to loosen, or microwave in short bursts, stirring between intervals.

Why This is Good for You

• Lower in carbs: Skipping beans and sugar-heavy sauces keeps carbs down while still delivering a satisfying, stick-to-your-ribs meal.
• Protein-rich: Ground beef or turkey provides plenty of protein to keep you full and support muscle maintenance.
• Nutrient-dense: Onions, peppers, and tomatoes add vitamins, minerals, and antioxidants without extra carbs.
• Healthy fats: Using olive or avocado oil and topping with avocado or cheese can help with satiety and flavor.

Pitfalls to Watch Out For

• Under-seasoning: Salt gradually and taste as you go. Low-carb chilis rely on seasoning for depth since there are no beans to mellow flavors.
• Skipping the browning: Browning the meat well adds a ton of flavor. Don’t rush that step.
• Watery texture: Simmer uncovered so excess liquid evaporates.

  If it’s still thin, cook a few minutes longer.

• Hidden sugars: Check labels on diced tomatoes and broth. Choose no-sugar-added options to keep carbs low.
• Too spicy, too fast: Add cayenne and jalapeños gradually. You can always add more heat at the end.

Recipe Variations

• Turkey or chicken chili: Swap ground beef for lean ground turkey or chicken.

  Use chicken broth for a lighter flavor.

• Extra veg: Stir in diced zucchini or mushrooms with the onions and peppers. They add bulk and texture without many carbs.
• Chunky style: Use a mix of ground beef and chopped stew meat. Simmer a bit longer for tender bites.
• Texas-style twist: Skip the tomatoes and add more beef broth plus an extra tablespoon of chili powder for a meat-forward, smoky bowl.
• Smoky chipotle: Add 1 chopped chipotle in adobo and 1 teaspoon adobo sauce for deep, smoky heat.
• Creamy finish: Stir in 2–3 tablespoons of cream cheese at the end for a richer, slightly creamy texture.
• Veggie-low-carb: Replace half the meat with finely chopped mushrooms and riced cauliflower.

  Still hearty, still low-carb.

FAQ

Can I add beans?

Beans aren’t low-carb, but if you’re flexible, you can add a small amount of black soybeans, which are lower in carbs than most beans. Otherwise, keep it bean-free for the lowest carb count.

How can I make it spicier without overdoing it?

Add heat in layers. Use a pinch more cayenne, a chopped jalapeño, or a dash of hot sauce at the end.

Taste after each addition so you don’t overshoot your comfort level.

What can I use instead of tomato paste?

If you’re out of tomato paste, reduce the diced tomatoes on the stove a few extra minutes or add a teaspoon of unsweetened cocoa powder for depth. The cocoa won’t taste like chocolate—it just enhances richness.

How do I thicken chili without flour or cornstarch?

Simmer uncovered to evaporate liquid, or mash a small portion of the meat and vegetables with a spoon to release starches. You can also add a little more tomato paste if you have it.

Is this good for meal prep?

Absolutely.

It keeps well for days, freezes nicely, and reheats without drying out. Make a double batch and store in single-serve containers for easy lunches.

What toppings are low-carb friendly?

Shredded cheese, sour cream, sliced jalapeños, diced avocado, chopped cilantro, green onions, and a squeeze of lime are all great low-carb choices.

Can I make this in a slow cooker?

Yes. Brown the meat and sauté the aromatics on the stove first, then transfer everything to a slow cooker.

Cook on Low for 4–6 hours. Finish with vinegar or lime right before serving.

In Conclusion

This easy low-carb chili brings all the cozy, meaty comfort you crave, without the carb-heavy extras. It’s simple to make, easy to customize, and perfect for meal prep.

Whether you serve it plain with a sprinkle of cheese or load it with toppings, you’ll get a bowl that’s rich, satisfying, and weeknight-friendly. Keep this one in your rotation for a fast, flavorful dinner that never gets old.