Last updated on September 25th, 2020

This Beanless Low Carb Chili is so flavorful, you’ll forget all about the beans! This chili is always a hit, and when there are leftovers, everyone rejoices. Use a pressure cooker to create delicious, deep flavor quickly! This chili can be on the table in less than an hour. Under 7 net carbs per serving, but never lacking in flavor. This easy meal will become a common request in your household!

Here’s What You Need For This Beanless Low Carb Chili:​

Ingredients:

For our special chili seasoning blend:

• Pink Himalayan salt
• Cumin
• Chili powder
• Onion powder
• Garlic powder
• Oregano
• Smoked paprika
• Black pepper
• Red pepper flakes
• Cayenne pepper
• Ground chipotle powder

For the chili:

• Butter or oil
• Bell pepper of choice
• Yellow onion, diced
• Jalapeños, diced
• Garlic cloves, minced
• Ground beef
• Diced tomatoes
• Chicken broth (Pacific Foods)
• Bay leaves
• Liquid smoke
• Top with: Sour cream, shredded cheese, cilantro, green onion, Epic Pork Rinds, Whisps snacks cheese crisps (use our affiliate code ’20AFullLiving’ for 20%!)

Recipe Notes:

We love making this chili in our Instant Pot or Stovetop Pressure Cooker, because it comes together so quickly and is so flavorful! You can always simmer chili on the stove for hours tho, there’s no wrong way. 🙂 Looking for another low carb beanless chili recipe? Try out this keto spicy turkey chili!

Spices: We tend to like things 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.

We love adding liquid smoke for some extra smokey flavor. Yum!

For the salt, we recommend adding it slowly and to taste. There’s always a fine line between too salty and under seasoned, so taste as you go!

Affiliate Partnerships: A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn’t cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

Tools:

• Measuring spoons
• Measuring cup
• Instant Pot or Pressure Cooker (preferred) or Dutch Oven
• Sharp Chef’s Knife
• Chopping Block
• Wooden Spoon

Need supplies for this recipe? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. 

Let’s Make It!

Start by prepping your ingredients. Dice your onions, jalapeños and bell peppers. Mince your garlic.

In your Instant Pot, pressure cooker or 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. Briefly toast them for about 1 minute to deepen the flavor, moving them around a lot with your wooden spoon. Be careful not to burn the garlic.

Add the ground beef to the pot and break up using a wooden spoon. Add about 1/3 of the salt now. We add the salt in stages to avoid over salting it. Cook the meat until browned, about 5 minutes.

Now, just add your chicken broth, liquid smoke, diced tomatoes and bay leaves. If you’re using a pressure cooker or Instant Pot, seal the top and let the chili come to full pressure, and then cook for 20- 30 minutes before releasing the pressure. If you’re using a regular dutch oven or soup pot, cover the chili and let it simmer for at least one hour on the stove.

Now, just eat it hot and top it with whatever you please. We chose sour cream, cheese, and cilantro. We sometimes like to add raw onions, pork rinds, or even Whisps for a little crunch! What do you guys love to add to your chili?

Please let us know if you guys give this recipe a try, and be sure to share with us on Instagram @afullliving! 

Until next time,
Briana & Chamere

Print

Beanless Low Carb Chili

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

This Beanless Low Carb Chili is so flavorful, you’ll forget all about the beans! This chili is always a hit, and when there are leftovers, everyone rejoices. Use a pressure cooker to create delicious, deep flavor quickly! This chili can be on the table in less than an hour. Under 7 net carbs per serving, but never lacking in flavor. This easy meal will become a common request in your household!

Course: Main Course

Cuisine: American

Keyword: beanless, chili, keto, low carb, main course, soups

Servings: 6 people

Calories: 308 kcal

Author: Briana

Ingredients

• 2 tbsp butter
• 1 whole bell pepper
• 2 whole jalapeños
• 1 whole onion
• 1 tbsp Himalayan pink salt (added slowly)
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1/2 tsp ground chipotle powder
• 1/2 tsp cayenne pepper
• 4 whole garlic cloves
• 1.4 lbs ground beef (85% lean)
• 2 cans diced tomatoes (14.5 oz cans)
• 2 cups chicken broth (low sodium)
• 1 tsp liquid smoke (optional)
• 3 whole bay leaves

Instructions

1. Start by prepping your ingredients. Dice your onions, jalapeños and bell peppers. Mince your garlic.

2. In your Instant Pot, pressure cooker or 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.

3. Add in your dried seasoning blend and minced garlic. Briefly toast them for about 1 minute to deepen the flavor, moving them around a lot with your wooden spoon. Be careful not to burn the garlic.

4. Add the ground beef to the pot and break up using a wooden spoon. Add about 1/3 of the salt now. We add the salt in stages to avoid over salting it. Cook the meat until browned, about 5 minutes.

5. Now, just add your chicken broth, liquid smoke, diced tomatoes and bay leaves. If you’re using a pressure cooker or Instant Pot, seal the top and let the chili come to full pressure, and then cook for 20- 30 minutes before releasing the pressure. If you’re using a regular dutch oven or soup pot, cover the chili and let it simmer for at least one hour on the stove.

6. Now, just eat it hot and top it with whatever you please. We chose sour cream, cheese, and cilantro. We sometimes like to add raw onions, pork rinds, or even Whisps for a little crunch!

Recipe Notes

Macros: 6 servings, 308 calories per serving. 7 net carbs (10 total carbs – 3 grams of fiber = 7 net carbs), 20 grams of fat, 21 grams of protein. The macros don’t include any toppings. Be sure to add those in separately if tracking your macros. These macros are estimated using MyFitnessPal and cannot be guaranteed.