Everyone loves chili, especially this time of year! This Beanless Low Carb Chili is hearty and satisfying, not lacking in flavor at all. Perfect for keto or low carb diets, but it won’t feel like you’re missing a thing!
Start by prepping your ingredients. Dice your onions, jalapeños and bell peppers. Mince your garlic. Then, in your soup pot or pressure cooker (we use a pressure cooker to make everything quickly!) melt your butter, then add in your bell pepper, onion, and jalapeños. Cook until soft, for about 5 minutes.
Add in your dried seasonings (except for bay leaves) and minced garlic. Briefly toast them for about 1 minute.
Now, it’s time to brown your meat. 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 oversalting it. Cook the meat until browned, about 5 minutes.
Now, just add your chicken broth, diced tomatoes and bay leaves. If you’re using a pressure cooker, we put the top on now and let it come to full pressure, and then cook for 10 minutes before releasing the pressure. If you’re using a regular dutch oven or soup pot, cover the chili and let it simmer for about 1 hour.
Now, just eat it hot and top it with whatever you please. We chose sour cream, cheese, green onions and cilantro to keep the carbs down, but chips and crackers would also be a great addition.
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.