Servings: 4 · Prep Time: 4 mins · Cooking Time: 37 mins
Total Time: 41 mins

Dinner | Keto

This low carb take on a classic chilli con carne uses diced green beans in place of kidney beans for added texture and bite. This chilli is perfect served with a portion of cauliflower rice, low carb tortillas, sour cream or grated cheese! Once you have created your chilli you can be creative with your choice of toppings, just be sure to adjust your macros accordingly!


  • minced beef (500g)
  • red bell pepper (1/2 large diced)
  • red onion (1/2 medium diced)
  • garlic (1 large clove minced)
  • tomato pur�e (1 tbsp)
  • lime juice (2 tsp)
  • tomatoes (1/2 cup chopped)
  • beef stock (1 cup)
  • balsamic vinegar (1 tbsp)
  • chilli powder (2 tsp)
  • ground cumin (1 tsp)
  • ground coriander (1 tsp)
  • olive oil (1 tbsp)
  • green beans (1/2 cup diced into 1/2 inch pieces)

To Serve

  • avocado (1 sliced)
  • spring onion (1 large diced)
  • fresh coriander (1 tbsp chopped)


Heat the olive oil in a large saucepan over a medium heat. Add the beef, onion and pepper and stir well. Cook until the beef is just browned all over.\n\nAdd the garlic, cumin, ground coriander and chilli powder and cook for a further minute to soften.\n\nAdd the tomato pur�e, balsamic vinegar and lime juice. Stir well to combine.\n\nAdd the chopped tomatoes and stock, stir well and bring up to a gentle boil.\n\nReduce to a simmer, cover and cook for 20-25 minutes until the sauce has reduced.\n\nAdd the green beans and stir well to combine. Cook for a further 2-3 minutes to heat the beans through.\n\nScatter the chilli with coriander and spring onions and top with fresh sliced avocado to serve.\n