Best Ever Beef Chilli (keto)

Best Ever Beef Chilli (keto)

There is nothing more warming and nourishing than a big bowl of Beef Chilli! This is one of my all-time favourite recipes for a few reasons; It’s packed with nutrient-dense ingredients, it’s versatile and it’s all made in one pot so it can be easily made in a big, long-lasting batch!

In terms of versatility, you can try this Beef Chilli topped with avocado or greek yoghurt, or you can add it to a baked potato or serve with some fluffy basmati rice. It’s so damn good no matter what way you decide to serve it.

I normally make a huge batch of this beef chilli to last for a few days in the fridge. Just reheat whenever you need! It will last 3-4 days, feeding you almost for a full work week 🙂

Also can I just add, it only costs 83 cent per serving!!! Crazy cheap, but so rich. 😀

beef chilli

Best ever Beef Chilli

Keto friendly / low carb / high protein
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 12
Calories 497 kcal


  • Large saucepan
  • knife
  • Spatula/large spoon


  • 2 kg Beef mince (I use 18% fat mince for more flavour but you can use leaner mince if you like)
  • 4 tins tomatoes (each tin should be ~400g)
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 1 green pepper chopped
  • 100 g ground almonds
  • 3 carrots chopped
  • 2 sticks of celery chopped
  • 1 tbsp cumin
  • 2 tbsp chilli powder ( use mild chilli powder if you dont like your food spicy)
  • 1 tbsp paprika
  • 1 tsp ground pepper
  • 1 onion diced
  • 2 cloves garlic crushed
  • 1 stock cube ( mixed with 200ml hot water )


  • Add 2 tbsp olive oil to the large saucepan on high heat and add the beef mince. Keep stirring until all the beef has browned ( about 5 minutes )
  • Add the spices ( cumin, paprika, pepper and chilli powder ) to the beef mince and stir for 1 minute
  • Add the veggies, stock and tinned tomatoes and stir well
  • Bring to a boil on high heat and when it starts to bubble, reduce the heat to low and add the ground almonds. Stir well
  • Leave the chilli on a low heat and cover with a lid for 30 minutes. Check half way and stir to make sure nothing is sticking to the bottom of the saucepan
  • After 30 minutes the vegetables should be slightly soft and cooked through. Take the chilli off the heat and serve with whatever you like – rice/baked potato/topped with greek yoghurt or Avocado!


Macronutrients per serving:
Calories 497
Carbohydrates: 9g ( 3g fibre )
Fat: 35g
Protein: 37g

This Post Has One Comment

  1. Lucy

    5 stars
    My favourite chilli recipe! So nutritious and cheap to make for a family 🙂

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