This hearty chili is a thick and savory bowl made with browned ground beef, diced bell peppers, and zucchini simmered in a spiced tomato base. It features a robust blend of smoked paprika, cumin, and chili powder that provides a warm, smoky aroma without the use of beans or added sugars. Served steaming hot, it is often finished with cool toppings like avocado, sour cream, and shredded cheddar cheese for a classic comfort-food presentation.

About This Recipe

The kitchen fills with the scent of toasted cumin and seared beef as this chili simmers on the stove. The beef provides a rich, savory foundation, while diced bell peppers and zucchini are incorporated to offer a tender bite and vibrant color. The tomato base is concentrated and thick, clinging to the meat and vegetables to create a dense, satisfying consistency that carries a gentle heat from the chili powder and optional cayenne.

The rendered fat from the beef carries the flavor of the garlic and onions, adding depth to the chili as it simmers. A small amount of tomato paste adds a touch of sweetness and acidity, balancing the earthy notes of the smoked paprika. Because the vegetables are added directly to the pot, they absorb the seasoned beef broth, ensuring that every spoonful is infused with the full spectrum of spices.

This chili is often enjoyed as a centerpiece for cold-weather gatherings, where it can be customized at the table with various fresh garnishes. Slices of jalapeño or a sprinkle of fresh cilantro provide a sharp, bright contrast to the deep, slow-cooked flavors of the meat. When kept warm on the stove, the chili stays thick and spoonable, with the flavors continuing to meld as guests help themselves to a second bowl.

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Why You’ll Love This Recipe

• One-pot, easy cleanup
• Hearty, filling, and satisfying
• Perfect cold-weather comfort food
• Freezer-friendly for meal prep
• Naturally gluten-free and sugar-free

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What You’ll Need for This Keto Chili

• 2 lbs ground beef (80/20 or 85/15)
• 2 tbsp olive oil or butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 (14 oz) can diced tomatoes (no sugar added)
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, jalapeño, cilantro

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Step-by-Step Preparation

1. Heat olive oil or butter in a large pot over medium-high heat. Add ground beef and cook until browned.
2. Add onion, garlic, and diced bell peppers. Cook for 3–4 minutes until softened.
3. Stir in tomato paste and spices; cook 1 minute to release flavor.
4. Add diced tomatoes, beef broth, and zucchini. Bring to a simmer.
5. Reduce heat and cook uncovered for 20–25 minutes until thickened.
6. Adjust seasoning and serve with your favorite keto toppings.

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FAQ

• Can I make this in a slow cooker?
  Yes — brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 6 hours or high for 3 hours.
• Can I use ground turkey instead of beef?
  Absolutely! It’s lighter but still full of flavor.
• What can I use instead of zucchini?
  Try diced cauliflower or mushrooms for extra bulk.
• Does it freeze well?
  Yes, perfectly. Store in airtight containers for up to 3 months.

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Variations & Substitutions

• Add bacon for a smoky flavor boost.
• Stir in a tablespoon of cocoa powder for richer depth.
• Swap beef for pork or venison for a twist.

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Serving Suggestions

• Serve with a dollop of sour cream, shredded cheese, or sliced avocado. Pairs perfectly with keto cornbread or cloud bread.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Taco Soup – Creamy, Cheesy & Full of Flavor
• Tex-Mex Beef Stew

New keto recipes are added every week — check back often for more low-carb inspiration!