Evergreen Keto Chili Hearty (Printable)
Low-carb chili featuring ground beef, fresh greens, and bold spices for a hearty low-carb meal.
# List of ingredients:
→ Meats
01 - 1.1 lbs ground beef (80/20 preferred)
→ Vegetables
02 - 1 medium green bell pepper, diced
03 - 1 medium zucchini, diced
04 - 3.5 oz baby spinach, chopped
05 - 2 stalks celery, sliced
06 - 1 small jalapeño, seeded and minced (optional)
07 - 1 small onion, diced
08 - 2 cloves garlic, minced
→ Spices & Seasonings
09 - 2 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp ground coriander
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp ground black pepper
→ Liquids
16 - 1 2/3 cups low-sodium beef broth
17 - 2 tbsp tomato paste
→ Finishing & Garnishes
18 - 2 tbsp olive oil
19 - Fresh cilantro or parsley, chopped (optional)
20 - 1.8 oz shredded cheddar cheese (optional)
21 - 2 tbsp sour cream (optional)
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, celery, and jalapeño; sauté until softened, about 4 to 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef to the pot, breaking it up with a spoon. Cook until browned and no longer pink, approximately 6 to 7 minutes.
04 - Mix in chili powder, cumin, smoked paprika, oregano, coriander, salt, and black pepper. Stir thoroughly to coat meat and vegetables evenly.
05 - Fold in diced zucchini and tomato paste; cook for 2 minutes to meld flavors.
06 - Pour in beef broth, bring mixture to a simmer, then reduce heat to low.
07 - Stir in chopped spinach, cover, and simmer gently for 20 to 25 minutes, stirring occasionally.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or parsley, shredded cheddar, and sour cream if desired.
# Expert Advice:
01 -
- It tastes like traditional chili but without the carb crash that leaves you sluggish an hour later.
- The whole thing comes together in under an hour, which is rare for something this deeply flavored.
- You can eat this guilt-free and actually feel fuller longer, which never gets old.
02 -
- Never add the spinach at the beginning or it'll turn into a dull olive-green mush—wait until the last minute so it stays bright and fresh.
- The 80/20 ground beef really does matter; leaner meat makes the chili taste thin and less satisfying, and you lose that silky mouthfeel you're after.
- Taste as you go, especially with salt and spices, because the broth already carries sodium and seasonings vary between brands.
03 -
- Brown your vegetables in the oil first—they develop better flavor and texture than if you add them raw to the meat.
- Use a quality chili powder from the spice section, not the chili blend in a can, because blended powders taste flat by comparison.