Low Carb No Bean Chili Recipe

I made a Low Carb Beef Chili in the Instant Pot that tastes so rich and beefy you’ll forget it’s keto, so keep scrolling.

I’m obsessed with this Low Carb Beef Chili because it hits hard, beefy, spicy, zero nonsense. I love how the ground beef browns up and smells like dinner is actually happening.

It’s high on flavor and low on carbs, so I can eat big bowls and still feel like I did something right. Slow Cooking brings out a ridiculous depth, like every bite has purpose.

And the garlic punches through just enough to make you keep coming back. Messy, bold, filling.

Not froufrou. Just real chili that makes weekdays suck less and leftovers taste legendary every single dang spoon full.

Ingredients

• Ground beef: hearty protein and rich, meaty base you’ll love.
• Olive oil: keeps things from sticking and adds gentle richness.
• Yellow onion: sweet backbone, adds mellow, savory crunch when cooked.
• Green bell pepper: fresh bite and color, mild peppery note.
• Jalapeno optional: adds heat if you want a little kick.
• Garlic: punchy aroma that makes the whole pot sing.
• Crushed tomatoes: saucy body and bright tomato flavor, not too sweet.
• Tomato paste: thickens and concentrates that tomatoey depth, basically.
• Beef broth: boosts meaty savoriness and keeps it saucy.
• Chili powder: warm, earthy heat that screams classic chili.
• Ground cumin: smoky, nutty warmth that ties spices together.
• Smoked paprika: subtle smoke hit without actual smoking required.
• Dried oregano: herbal lift that’s quietly important here.
• Salt: brings out flavors, don’t skip it.
• Black pepper: sharp finish and little peppery bite.
• Worcestershire sauce: savory umami boost, kinda tangy and magic.
• Bay leaf: background herbal note, you’ll notice when it’s missing.
• Cocoa powder optional: deepens chocolatey richness, surprisingly comforting.
• Lime juice optional: bright, acidic punch to cut the richness.
• Xanthan gum optional: thickens without carbs, great for keto folks.
• Shredded cheddar optional: melty, salty comfort on top.
• Chopped cilantro optional: fresh, herbaceous finish that pops.

Ingredient Quantities

• 2 lb ground beef (80 20 is fine)
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• 1 jalapeno, seeded and diced optional
• 3 cloves garlic, minced
• 14 oz can crushed tomatoes (or fire roasted)
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt, more to taste
• 1 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1 tsp unsweetened cocoa powder optional (deepens flavor)
• 1 tbsp lime juice optional
• 1/2 tsp xanthan gum optional to thicken for low carb
• 1 cup shredded cheddar cheese for topping optional
• 1/4 cup chopped fresh cilantro for garnish optional

How to Make this

1. Heat olive oil in a large skillet or the Instant Pot on saute, then add the ground beef and cook until browned, breaking it up with a spoon; drain excess fat if there’s too much.

2. Add the chopped onion, bell pepper and jalapeno (if using) to the beef and saute until softened, about 4 to 5 minutes, then stir in the minced garlic for 30 seconds until fragrant.

3. Stir in chili powder, cumin, smoked paprika, oregano, salt and pepper and cook for another minute to bloom the spices, then mix in the tomato paste so it gets a little toasty.

4. Add the crushed tomatoes, beef broth, Worcestershire sauce, bay leaf and unsweetened cocoa powder if using, scraping up any browned bits from the bottom of the pot.

5. For Instant Pot: cancel saute, lock the lid and set to high pressure for 10 minutes, then quick release or natural release for 10 minutes if you want deeper flavor. For slow cooker: transfer everything to the slow cooker and cook on low for 4 to 6 hours or high for 2 to 3 hours. For stovetop: bring to a simmer, reduce heat and simmer gently for 30 to 45 minutes uncovered, stirring occasionally.

6. After cooking remove the bay leaf, taste and adjust salt and pepper, then stir in the lime juice if using for brightness.

7. If you want a thicker, low carb chili sprinkle the xanthan gum evenly over the hot chili while whisking or stirring briskly, let it sit a minute to thicken; use no more than 1/2 teaspoon to avoid a gummy texture.

8. Serve hot topped with shredded cheddar and chopped cilantro if desired, and offer extra lime wedges or hot sauce on the side.

9. Leftovers get better the next day, store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months; reheat gently and add a splash of broth if it becomes too thick.

Equipment Needed

1. Large heavy skillet or Instant Pot (use whichever cooking method you prefer)
2. Wooden spoon or sturdy spatula for breaking up the beef and stirring
3. Chef’s knife for chopping onion, pepper and jalapeno
4. Cutting board
5. Measuring spoons and measuring cup (for spices, broth, tomato paste, etc.)
6. Can opener for the crushed tomatoes
7. Whisk or fork (to sprinkle and blend xanthan gum or mix in tomato paste)
8. Ladle and heatproof bowls for serving and storing leftovers

FAQ

Low Carb No Bean Chili Recipe Substitutions and Variations

• Ground beef: use 2 lb ground turkey or chicken for a lighter chili, or 1.5 lb ground pork plus 0.5 lb beef for a richer, fattier flavor. Turkey/chicken will be leaner so brown gently and add a splash of oil so it does not dry out.
• Olive oil: swap with avocado oil or light olive oil if you want a higher smoke point. Butter works too for a slightly sweeter, richer finish but watch the heat so it doesn’t burn.
• Crushed tomatoes: you can use a 14 oz can diced tomatoes, then briefly mash them while cooking, or a 14 oz can tomato sauce for a smoother, thicker base. Fire roasted diced give more smoky depth if you like that.
• Xanthan gum (thickener): if you prefer not to use it, whisk 1 to 2 tsp of almond flour or 1 tbsp tomato paste into the simmer to thicken, or reduce the chili a bit longer. For low carb and plant based, 1 tsp ground chia seeds can also help slightly, but it changes texture.

Pro Tips

1. Brown the beef in batches and don’t crowd the pan. Doing that gives you more browned bits to scrape up later, which = way more flavor. If you skip this you’ll end up stewing meat instead of getting that nice caramelized taste.

2. Bloom the spices in the hot pan with the tomato paste for at least a minute. Toasting them wakes up the flavors. If it starts to stick, add a splash of broth and scrape the brown bits right into the pot.

3. Let it rest overnight if you can. Chili always tastes better the next day after the flavors meld. Reheat gently and add a little extra beef broth if it’s gotten too thick in the fridge.

4. If you want heat without overwhelming the whole pot, finely dice the jalapeno and only add half while cooking. Serve the rest on the side so people can control the spice. Also add lime at the end, not during cooking, for a brighter finish.

Low Carb No Bean Chili Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I made a Low Carb Beef Chili in the Instant Pot that tastes so rich and beefy you'll forget it's keto, so keep scrolling.

Pin

Servings

6

servings

Calories

530

kcal

Equipment: 1. Large heavy skillet or Instant Pot (use whichever cooking method you prefer)
2. Wooden spoon or sturdy spatula for breaking up the beef and stirring
3. Chef’s knife for chopping onion, pepper and jalapeno
4. Cutting board
5. Measuring spoons and measuring cup (for spices, broth, tomato paste, etc.)
6. Can opener for the crushed tomatoes
7. Whisk or fork (to sprinkle and blend xanthan gum or mix in tomato paste)
8. Ladle and heatproof bowls for serving and storing leftovers

Ingredients

• 2 lb ground beef (80 20 is fine)

• 1 tbsp olive oil

• 1 medium yellow onion, chopped

• 1 medium green bell pepper, chopped

• 1 jalapeno, seeded and diced optional

• 3 cloves garlic, minced

• 14 oz can crushed tomatoes (or fire roasted)

• 2 tbsp tomato paste

• 1 cup beef broth

• 2 tbsp chili powder

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp salt, more to taste

• 1 tsp black pepper

• 1 tbsp Worcestershire sauce

• 1 bay leaf

• 1 tsp unsweetened cocoa powder optional (deepens flavor)

• 1 tbsp lime juice optional

• 1/2 tsp xanthan gum optional to thicken for low carb

• 1 cup shredded cheddar cheese for topping optional

• 1/4 cup chopped fresh cilantro for garnish optional

Directions

• Heat olive oil in a large skillet or the Instant Pot on saute, then add the ground beef and cook until browned, breaking it up with a spoon; drain excess fat if there's too much.
• Add the chopped onion, bell pepper and jalapeno (if using) to the beef and saute until softened, about 4 to 5 minutes, then stir in the minced garlic for 30 seconds until fragrant.
• Stir in chili powder, cumin, smoked paprika, oregano, salt and pepper and cook for another minute to bloom the spices, then mix in the tomato paste so it gets a little toasty.
• Add the crushed tomatoes, beef broth, Worcestershire sauce, bay leaf and unsweetened cocoa powder if using, scraping up any browned bits from the bottom of the pot.
• For Instant Pot: cancel saute, lock the lid and set to high pressure for 10 minutes, then quick release or natural release for 10 minutes if you want deeper flavor. For slow cooker: transfer everything to the slow cooker and cook on low for 4 to 6 hours or high for 2 to 3 hours. For stovetop: bring to a simmer, reduce heat and simmer gently for 30 to 45 minutes uncovered, stirring occasionally.
• After cooking remove the bay leaf, taste and adjust salt and pepper, then stir in the lime juice if using for brightness.
• If you want a thicker, low carb chili sprinkle the xanthan gum evenly over the hot chili while whisking or stirring briskly, let it sit a minute to thicken; use no more than 1/2 teaspoon to avoid a gummy texture.
• Serve hot topped with shredded cheddar and chopped cilantro if desired, and offer extra lime wedges or hot sauce on the side.
• Leftovers get better the next day, store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months; reheat gently and add a splash of broth if it becomes too thick.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 328.5g
• Total number of serves: 6
• Calories: 530kcal
• Fat: 39.45g
• Saturated Fat: 16.92g
• Trans Fat: 0.2g
• Polyunsaturated: 2.63g
• Monounsaturated: 19g
• Cholesterol: 162.5mg
• Sodium: 796mg
• Potassium: 695mg
• Carbohydrates: 9.7g
• Fiber: 1.5g
• Sugar: 3.6g
• Protein: 45g
• Vitamin A: 1500IU
• Vitamin C: 14mg
• Calcium: 151mg
• Iron: 4.4mg