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Skipping the beans is what actually keeps a chili keto, since they're usually the biggest carb contributor in a traditional recipe - the beef, tomatoes, and spices carry all the flavor on their own. Riced cauliflower sits underneath as a low-carb stand-in for rice, soaking up the chili's juices instead of turning it into a separate side.
Prep Time
15 min
Per serving
420kcal
Calories
Cook Time
35 min
Servings
4 people
Difficulty
easy
30g
Protein
12g
Carbs
28g
Fat
4g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Heat the oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
Add the ground beef, breaking it apart with a spatula, and cook for 6-7 minutes, until browned.
Stir in the minced garlic, chili powder, cumin, smoked paprika, and salt, cooking for 1 minute until fragrant.
Add the crushed tomatoes, diced bell pepper, and beef stock. Bring to a simmer, then reduce heat to low and cook uncovered for 25-30 minutes, stirring occasionally, until thickened.
While the chili simmers, heat a little oil in a separate skillet over medium heat and saute the cauliflower rice for 4-5 minutes, until tender but not mushy; season with a pinch of salt.
Divide the cauliflower rice and beef chili evenly among meal-prep containers.
Top with shredded cheddar cheese and a dollop of sour cream if using, or pack these toppings separately to add fresh.
Simmer the Chili Fully: Letting it cook uncovered for the full 25-30 minutes reduces excess liquid and concentrates the flavor - rushing this step results in a thinner, less developed chili. Don't Overcook the Cauliflower Rice: A quick 4-5 minute saute keeps it from turning mushy and watery, which is a common issue when cauliflower rice is cooked too long. Pack Toppings Separately: Cheese and sour cream are best added fresh right before eating rather than stored on top of hot chili for days, which can affect their texture.
With no beans and cauliflower rice instead of grain rice, each serving comes in at roughly 12 grams of total carbs, most from the tomatoes and vegetables.
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