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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
  • 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
  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.