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Keto Beef Chili

Emily Carter
A rich and spicy vegan keto chili made with plant-based beef, veggies, and bold seasonings. Low in carbs, high in flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 210 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 bell pepper chopped
  • 200 g vegan ground beef soy or pea protein based
  • 2 tablespoons tomato paste
  • 1 cup chopped tomatoes canned or fresh
  • 1 cup water or vegetable broth
  • 1 zucchini diced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon oregano
  • Salt and pepper to taste
  • 1 tablespoon coconut aminos or soy sauce if you're a rebel
  • Optional: jalapeño slices lime juice, fresh cilantro

Instructions
 

  • Heat olive oil in a large pot over medium heat. Let it shimmer like your highlighter on date night.
  • Toss in diced onion and cook until soft and slightly translucent—like your patience before coffee.
  • Add garlic and chopped bell pepper. Sauté for 3 minutes until it smells like spicy victory.
  • Stir in the vegan ground beef. Cook for 5 minutes until browned and fabulous.
  • Mix in tomato paste, chopped tomatoes, and your choice of broth. Stir like you mean it.
  • Add zucchini, chili powder, cumin, paprika, oregano, salt, pepper, and coconut aminos. Stir everything like a chaotic goddess.
  • Lower heat and simmer uncovered for 25 minutes. Let those flavors mingle like unsupervised coworkers at a holiday party.
  • Taste and adjust seasoning. Add jalapeños if you like emotional spice.
  • Garnish with cilantro or a squeeze of lime for extra zing.
  • Serve hot, smug, and possibly in your favorite fuzzy socks.

Notes

Nutritional Values (Per Serving)

  • Calories: 210
  • Total Fat: 9g
  • Saturated Fat: 1.3g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 17g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 35%
  • Iron: 22%
  • Vitamin B12: 38%
  • Magnesium: 15%
  • Potassium: 18%

Additional Notes/Tips

  • Want extra texture? Toss in chopped cauliflower or mushrooms.
  • Craving more fire? Add hot sauce or double the chili powder. You spicy thing, you.
  • Store leftovers in the fridge for 3 days. Or just eat it all. No judgment.
  • Serve over cauliflower rice or straight from the pot—like a keto queen.
  • Freeze in portions for future you. She’ll thank you with glowing skin and smug vibes.