Beef Chilli Bowl

Big, nourishing, and warming; this easy chilli is mild, low in carbs and totally yummy.

Prep Time
5 minutes
Cook Time
10 minutes
Serves 1
Keto Beef Chilli Bowl


Step 1. Over a medium heat, sauté the onion (approx. ½ small onion), garlic, and celery in one tablespoon of olive oil for 2-3 minutes, until transparent.

Step 2. Increase the heat to medium-high and add the beef mince. Cook for five minutes or until browned.

Step 3. Add the beans, cumin, paprika and tomato paste (one tablespoon) along with 125mL water. Stir well and bring to the boil. Then reduce to a simmer, covered, for 7-8 minutes, or until the sauce has reduced and thickened, then remove from heat.

Step 4. Serve with sour cream (approx. two tablespoons), cheese (approx. ¼ cup), avocado (approx. ¼ medium fuit), fresh coriander and plenty of freshly cracked black pepper.


  • 50g Brown Onion, diced
  • 1 Garlic Clove, crushed
  • 1 Celery Stick, finely diced
  • 20ml Extra Virgin Olive Oil
  • 75g Lean Beef Mince
  • 50g Canned Kidney Beans, drained and rinsed
  • 20g Tomato Paste
  • 1 Pinch Cumin
  • 1 Pinch Smoked Paprika
  • 40g Sour Cream
  • 30g Shredded Cheese
  • 40g Avocado, cubed
  • 1 Handful Coriander Leaves, to serve
  • 1 Pinch Ground Black Pepper, to serve

Per serve:

Energy: 710kcal. (2934kJ)

Fat: 72% (57g)

Protein: 18% (31g)

Carbohydrate: 10% (13g net carbs)

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