New Year Low Carb Chili

Last January first, my apartment building smelled like eleven different people had the exact same healthy resolution idea. My neighbor actually knocked on my door to ask what aromatics I was using, and we ended up having an impromptu chili tasting in the hallway.

My sister started doing keto last year and complained constantly about missing hearty comfort food. I made a huge pot of this for her birthday dinner in February, and she literally asked for the recipe before she even finished her first bowl.

Ingredients

• Ground beef: I use 85% lean because you need that fat for richness, but drain the excess after browning so it does not get greasy
• Onion and garlic: These build your flavor foundation, so take the time to mince the garlic finely and chop the onion small
• Bell peppers: Using both red and green gives you sweetness plus that classic pepper bite people expect in chili
• Zucchini: This is the secret weapon that bulks up the chili without adding carbs, and it practically disappears into the sauce
• Diced tomatoes: Look for cans with no added sugar since that is where hidden carbs love to hide
• Beef broth: Low sodium lets you control the salt level, and homemade broth makes this next level if you have it
• Tomato paste: Concentrated tomato flavor without the liquid, which helps keep things thick and hearty
• Chili powder: This is your backbone spice, so do not be shy with it
• Ground cumin: Adds that earthy, slightly smoky note that makes chili taste like chili
• Smoked paprika: Gives you depth without adding actual smoke or heat
• Dried oregano: Brings a subtle herbal brightness that cuts through the richness
• Cayenne pepper: Totally optional, but I keep it on the table so people can add their own heat level
• Salt and black pepper: Taste at the end because the broth and tomato paste already contain salt

Instructions

Brown the beef:

Crank your pot to medium high and break apart the meat with your spoon as it cooks. You want some nice brown bits on the bottom of the pot for flavor, but do not let it burn.

Build the aromatics:

Toss in your onion and garlic right after draining the beef fat. Stir constantly for about three minutes until everything smells amazing and the onions turn translucent.

Soften the vegetables:

Add both colors of peppers plus the zucchini. Five minutes is perfect, you want them tender but not mushy because they will keep cooking in the simmer.

Add the liquids:

Pour in the tomatoes, broth, and tomato paste. Stir until the tomato paste dissolves completely, otherwise you will get weird concentrated pockets later.

Season the pot:

Dump in all your spices at once and give everything a thorough stir. The smell that hits you now is exactly what your final chili will taste like.

Let it simmer:

Bring it to a bubble then drop the heat to low. Cover it and walk away for thirty minutes, stirring occasionally so nothing sticks to the bottom.

Final adjustment:

Taste a spoonful and add more salt or cayenne if needed. This is also the moment to decide if it needs more broth or should cook longer to thicken.

Save

My dad swore he hated zucchini until he tried this chili at my Super Bowl party last year. He took three bowls and kept asking what the secret ingredient was, laughing when I finally told him.

Building Deeper Flavor

I learned the hard way that blooming your spices in the hot beef fat for thirty seconds before adding liquids makes a huge difference. It wakes up the dried spices and helps them distribute evenly throughout the whole pot.

Make It Your Own

Sometimes I add a tablespoon of cocoa powder or a splash of strong coffee when I am feeling fancy. Both ingredients amplify the beefy, savory notes without making the chili taste like dessert or breakfast.

Serving Ideas

The garnishes are where you can go wild while keeping the base strict low carb. Sour cream, shredded cheese, and fresh cilantro are classics, but I have also seen people top it with avocado, jalapeños, or even crushed pork rinds for crunch.

• Warm your bowls in the oven for five minutes before serving
• Set up a garnish bar and let everyone customize their own bowl
• Make extra because the person who swore they were not hungry will definitely want seconds

Save

This chili has become my January tradition, partly because it keeps me honest with my goals and partly because it is just honestly delicious. Hope it finds its way into your regular rotation too.

Recipe FAQs

→ What cuts of meat work best for this dish?

Lean ground beef with around 85% lean content is ideal, providing good flavor without excess fat. Ground turkey or chicken can be used as lighter alternatives.

→ How can I keep this dish low in carbohydrates?

Omitting tomatoes and increasing portions of bell peppers and zucchini helps reduce carb content while maintaining flavor and texture.

→ What spices give this chili its distinct flavor?

A combination of chili powder, ground cumin, smoked paprika, oregano, and optional cayenne pepper create the warm, robust spice profile.

→ Can I prepare this chili ahead of time?

Yes, this chili tastes even better the next day as the flavors meld. Simply refrigerate and reheat gently before serving.

→ What are good serving suggestions or garnishes?

Top with shredded cheddar cheese, sour cream, and fresh chopped cilantro for added richness and brightness. Pairing with a dry red wine enhances the experience.