Low Carb Keto Chili with Potatoes and Carrots

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Low Carb Keto Chili with Potatoes and Carrots Recipe

This Low Carb Keto Chili with Potatoes and Carrots is a hearty and filling meal ideal for a cold winter day. The ground beef, sweet potato, and carrot combination provides plenty of protein, fiber, and nutrients, while the spices add a flavorful kick. It's also low in carbohydrates and keto-friendly.

Ingredients

• 1 teaspoon chili powder
• 1 small peeled and diced sweet potato
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 tsp cumin
• 1 small onion, diced
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• For garnish, use 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1/2 cup water
• 1 can (8 ounces) tomato sauce
• 1 medium carrot (peeled and diced)
• 1 pound ground beef
• 1 teaspoon salt
• 1 tbsp olive oil

Time Needed

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Instructions

• Cook the ground beef in a large pot or Dutch oven over medium heat until browned and cooked through, about 7-10 minutes.
• Remove any excess fat.
• Cook for 2-3 minutes, or until the onion and garlic are softened.
• Combine the olive oil, cumin, chili powder, smoked paprika, salt, and black pepper in a mixing bowl.
• Cook, stirring constantly, for 1-2 minutes.
• Combine the diced tomatoes, tomato sauce, water, sweet potato, and carrot in a mixing bowl.
• Bring to a boil, then reduce to a low heat and cook for 15-20 minutes, or until the vegetables are tender.
• Cook for an additional 5-7 minutes, or until the black beans are heated through.
• Serve immediately, garnished with fresh cilantro.

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