Low Carb Chili Recipe

Servings: 10

Prep Time: 10

Cook Time: 30

Total Time: 40

This low-carb chili is a paleo-approved recipe packed with flavor from chili seasonings, ground meat, and veggies. It will have everyone asking for seconds.

5 from 23 votes

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Ingredients

1 ½ pounds ground beef
2 cloves garlic, chopped
2 tablespoons oil
1 ½ cups onion, diced, about 1 large onion
½ cup chopped celery, about 1 stalk
1 ½ cups carrots, peeled and diced, about 3 medium carrots
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon cayenne pepper, optional
3 cups zucchinis, diced, about 2 medium zucchinis
15- ounce can tomato sauce
15- ounce can diced tomatoes
3 cups water

Instructions

Brown the meat:

In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.

Cook the chili:

Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
Add cooked beef, tomato sauce, diced tomatoes, and water into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
Check on the amazing mixture every so often and stir. Serve immediately.

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