This Beanless Low Carb Chili is so flavorful, we promise you won't miss the beans. This chili is always a hit, and when there are leftovers, everyone rejoices. This chili can be on the table in less than an hour.
This yummy keto chili is just 8 net carbs per serving, but never lacking in flavor. This easy meal will become a common request in your household! If you're looking for a main dish to prepare time and time again, we're sure this will become one of them.
So tell us, have you traditionally opted for a bean chili recipe in the past? We have to be honest, we have! Growing up in the Midwest, beans in your chili was just the way it was. This is truly a hot debate with Texans, who always eat their chili without beans, but hey, forgive us, we are newcomers to this territory!
We're pleased to announce this chili is so flavorful and crave-worthy. It's definitely one of our most made meals, especially in the colder months. Naturally gluten free, this keto chili recipe will blow you away!
Looking for more chili recipes? Try this dutch oven chili and this keto buffalo chicken chili.
🌶Chili seasoning blend
A quick note: We tend to like things a little bit on the spicy side, so keep that in mind when dealing with the hotter spices. Also, this spice blend is simply a suggestion. In a perfect world, we have all of these things on hand, but don't worry if you are missing a couple of things. The only real essential spices are: salt, pepper, cumin, chili powder & maybe some cayenne.
- Kosher salt - Add salt slowly and to taste throughout the entire cooking process, not just at the end of cooking. Adding salt throughout will help flavors develop better, and allow salt more time to dissolve fully. It is also easier to keep on eye on the salt levels if you season gradually, and that way you don't over or under season.
- Chili powder
- Onion powder
- Garlic powder
- Smoked paprika
- Black pepper
- Red pepper flakes
- Cayenne pepper
- Ground chipotle powder
- Butter or oil
- Bell peppers of choice - We usually use green bell peppers, and then usually a colorful bell pepper as well, like red, yellow or orange. This time we used a little bit of all four colors.
- Yellow onion
- Jalapeños - Technically optional, so leave it out if you prefer. You can also remove the seeds to lessen the amount of spice.
- Garlic cloves - Freshly minced. You can use garlic powder if you prefer.
- Ground beef - We use 85% lean ground beef, but you can use leaner blends if you prefer.
- Diced tomatoes - If you want to deepen the tomato flavor, you can also add a little tomato paste or tomato sauce as well.
- Beef broth - Or beef stock, or even beef bone broth will work here. If you only have chicken or vegetable broth or stock on hand, you can use those too, but beef broth definitely makes the most sense here.
- Bay leaves
- Liquid smoke - Optional, but if you have it, you're going to love it! It really adds such a depth of flavor to the chili.
- Top with: Sour cream, shredded cheese, cilantro, green onions, raw onions, pickled jalapeños, and more!
Start by prepping your ingredients. Dice your onions, jalapeños, and bell peppers. Mince the garlic.
In a Dutch oven, add your butter or cooking oil, then add the bell pepper, onion, and jalapeños. Add a pinch of salt to draw out the liquid from the vegetables. Cook until soft, for about 5 minutes.
Add in your dried seasoning blend and minced garlic, and cook until garlic is fragrant, about 30 seconds. Be careful not to burn the garlic.
Add the ground beef to the pot and break up using a wooden spoon. Salt generously. Cook the meat until browned, about 5-7 minutes.
Add beef broth, liquid smoke, diced tomatoes, and bay leaves. We'll simmer the chili for at least 30 minutes. The longer you simmer this, the more tender and tasty it will become!
After simmering, remove bay leaves and discard. Adjust seasonings to taste.
Garnish bowls with toppings of choice. We used raw onions, green onions, cilantro, cheese, sour cream and pickled jalapeños.
💭Frequently asked questions
Yes, you can! We do recommend browning the meat and the vegetables on the stovetop before adding it to the slow cooker for best results. Browning just adds more flavor overall and you will be more pleased with the results.
After browning the meat and veggies, add to the slow cooker with broth, diced tomatoes and bay leaves. Cook on high for 2 hours, or on low for 6-8 hours. Remove bay leaves and discard before enjoying.
Yes, absolutely! It's our preferred method when we are low on time. Again, you just want to make sure everything is cooked and ready to go for best results.
After browning the meat and veggies, add liquid ingredients, tomatoes and bay leaves and seal the lid. Allow to come to full pressure, then cook for 30 minutes. After 30 minutes, allow the pressure to naturally release for 5-10 minutes before releasing the rest of the pressure. Remove the bay leaves before eating.
Yes, it is! Like we mentioned, we're born and raised in the midwest, where chili with beans is plentiful, but this version of chili is low carb and keto friendly, and it's also known as chili con carne or Texas chili, so it may be nothing new to many of you!
Traditionally these are spicy stews made with ground meat (usually beef), onions, peppers, and lots of spices.
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🥣Storage & reheating
Store in an airtight container in the fridge for up 5 days. To freeze, allow to cool completely, then freeze in an airtight container for up to 6 months.
Thaw in the fridge for 24 hours, then add to a stockpot on the stove on medium-low heat to warm through. You can also reheat gently in the microwave.
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Beanless Chili (Low Carb Recipe)
- 3 tablespoons unsalted butter
- 2 whole bell peppers, diced (any color you want)
- 2 whole jalapeños, diced or roughly chopped
- 1 medium yellow onion, diced
- 4 whole garlic cloves, minced
- 2.5 pounds grass fed ground beef
- 2 cups beef broth
- 2 cans diced tomatoes (14.5 oz cans)
- 1 teaspoon liquid smoke (optional)
For the chili seasoning blend:
- 1.5 tablespoons kosher salt (add slowly and to taste)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon ground chipotle powder
- ½ teaspoon cayenne pepper
- 4 whole bay leaves
- In a Dutch oven, add your butter or cooking oil, then add in your bell pepper, onion, and jalapeños. Add pinch of salt to draw out the liquid from the vegetables. Cook until soft, for about 5 minutes.
- Add in your dried seasoning blend and minced garlic. Cook until garlic is fragrant, about 30 seconds.
- Add the ground beef to the pot and break up using a wooden spoon. Season generously with salt, and brown the meat for about 5-7 minutes.
- Once browned, add beef broth, liquid smoke, diced tomatoes and bay leaves. Simmer for at least 30 minutes on the stovetop. After 30 minutes, remove bay leaves, and discard. Adjust seasonings to your liking. Add whatever toppings you like, and serve!
- This will keep for up to 5 days in the fridge in an airtight container.
- Nutrition facts do not include any additional toppings.
- Add salt slowly and to taste. For best results, season with salt throughout the whole cooking process.
- Seasonings are all to taste, leave out spicier seasonings if you prefer.
- Jalapeños are optional. You can also remove the seeds to lessen the spice.
- You can substitute fresh garlic for additional garlic powder.
- Use any bell peppers you like best.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Sam Kegley says
I just prepped this last night as the base for a low carb chili shepherd's pie and the seasoning mix is on point! I used a pulled pot roast instead of ground beef because that's what I had on hand and it still came out very well. Going to bake it all tonight and put up some instagram photos!
This is the best comment ever!! Thank you so much Sam, we are so happy you love the recipe. 😀