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Are you craving the taste of chili con carne but you’re on a low carb diet?
Then this recipe with 14g net carbs per serving might be just what you need!

Like regular chili con carne, this recipe is super simple, family-friendly, and you can also freeze it and use it as a meal prep idea.
 

Easy Low Carb Chili Con Carne Bloc Pic 1
 

Easy Low Carb Chili Con Carne Bloc Pic 2
 

OTHER SAVORY RECIPES:

  • Keto Shephards Pie
  • Easy Keto Cheeseburger Muffins
  • Keto German Leek and Cheese Soup
  • Keto Tuna Avocado Balls
  • Keto Chicken Egg Drop Soup
  • Keto Garlic Deviled Eggs
  • LOW CARB CHILI CON CARNE INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • ground beef
  • can of chopped tomatoes (14 oz)
  • water
  • kidney beans
  • corn
  • small onion
  • garlic clove
  • vegetable broth
  • salt
  • paprika powder
  • chili powder
  • pepper
  • Easy Low Carb Chili Con Carne Bloc Pic 3
     

    Easy Low Carb Chili Con Carne Bloc Pic 4
     

     

    HOW TO MAKE THE LOW CARB CHILI CON CARNE:

     

    Category, ,

    Easy Low Carb Chili Con Carne Mobile Featured Image

    Yields4 Servings
    Prep Time5 minsCook Time30 minsTotal Time35 mins

    Ingredients
     2 lbs ground beef (900g)
     1 can of chopped tomatoes (14 oz)
     1 ½ cups water (13.5 fl oz/400ml)
     ¾ cup kidney beans (7.1 oz/200g)
     ½ cup corn (3.5 oz/100g)
     1 small onion
     1 garlic clove
     2 ½ tsp vegetable broth
     ½ tsp salt
     ½ tsp paprika powder
     ¼ tsp chili powder
     ¼ tsp pepper

    1

    Peel and dice the onion as well as the garlic clove.
     

    2

    Melt some butter in a large pot and add the onions.

    Fry the onions for about 2-3 minutes over medium-high heat until translucent and then add the garlic and fry it for 1-2 minutes as well.
     

    3

    Now add the ground beef to the pot and fry it for about 5-6 minutes until brown.
     

    4

    Add the chopped tomatoes to the pot and let everything simmer for about 7-8 minutes, while you keep stirring.
     

    5

    While the tomatoes are simmering, prepare the vegetable broth.
    To do this, dissolve a teaspoon of vegetable broth in hot water.

    Add the vegetable broth and spices to the pot, stir well and let everything simmer without a lid for about 15-20 minutes until your chili con carne is reduced to the desired consistency.
     

    6

    Add the kidney beans and corn, stir well again, and serve the chili right after.
     

    Storage:
    7

    Fill your low carb chili con carne into an airtight container and store it in the refrigerator for up to 3 days.

    The chili is also great for freezing and can be kept for up to 3 months!

    To do this, fill it into an air-tight container or into a freezer bag (depending on how much chili you want to freeze), freeze it, and let it defrost overnight when you're ready to eat it.

    Then reheat it in the microwave or in a pot.

    Nutrition Facts

    Servings 4


    Amount Per Serving
    Calories 679
    % Daily Value *
    Total Fat 46g71%
    Total Carbohydrate 14g5%
    Protein 49.7g100%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients
     2 lbs ground beef (900g)
     1 can of chopped tomatoes (14 oz)
     1 ½ cups water (13.5 fl oz/400ml)
     ¾ cup kidney beans (7.1 oz/200g)
     ½ cup corn (3.5 oz/100g)
     1 small onion
     1 garlic clove
     2 ½ tsp vegetable broth
     ½ tsp salt
     ½ tsp paprika powder
     ¼ tsp chili powder
     ¼ tsp pepper

    Directions

    1

    Peel and dice the onion as well as the garlic clove.
     

    2

    Melt some butter in a large pot and add the onions.

    Fry the onions for about 2-3 minutes over medium-high heat until translucent and then add the garlic and fry it for 1-2 minutes as well.
     

    3

    Now add the ground beef to the pot and fry it for about 5-6 minutes until brown.
     

    4

    Add the chopped tomatoes to the pot and let everything simmer for about 7-8 minutes, while you keep stirring.
     

    5

    While the tomatoes are simmering, prepare the vegetable broth.
    To do this, dissolve a teaspoon of vegetable broth in hot water.

    Add the vegetable broth and spices to the pot, stir well and let everything simmer without a lid for about 15-20 minutes until your chili con carne is reduced to the desired consistency.
     

    6

    Add the kidney beans and corn, stir well again, and serve the chili right after.
     

    Storage:
    7

    Fill your low carb chili con carne into an airtight container and store it in the refrigerator for up to 3 days.

    The chili is also great for freezing and can be kept for up to 3 months!

    To do this, fill it into an air-tight container or into a freezer bag (depending on how much chili you want to freeze), freeze it, and let it defrost overnight when you're ready to eat it.

    Then reheat it in the microwave or in a pot.

    Easy Low Carb Chili Con Carne

     

    MORE SAVORY RECIPES:

  • Keto Apple Cider Vinegar Salad Dressing
  • Keto Cucumber & Tomato Salad With Garlic Salad Dressing
  • Sugar Free Creamy Keto Coleslaw Recipe
  • Keto Sausage Stuffed Mushrooms
  • Keto Shakshuka
  • Keto Hot and Sour Soup
  •  

     
    Low Carb Chili Con Carne
     
     

    Hello there!
    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
    Click here, to learn more about me.

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