Looking for some low carb comfort food to warm you up on a cold day? This easy beanless chili is packed with flavor and only has 6 net carbs per serving!
Is there anything quite like a good soup to warm you up on a cold day? From stews to chowders to chilis, there are so many great options!
Many chili recipes include beans, which can increase the carb count. This beanless chili, on the other hand, only has 6 net carbs per serving and is packed with delicious flavor!
In place of the beans, this recipe incorporates onion, garlic, bell pepper, green chilis, and plenty of spices for a taste that will keep you coming back again and again.
Plus, everything comes together in one pot! It’s so easy to make and perfect for anyone following a low carb or keto way of eating.
How to make beanless chili
This hearty dish is delightfully simple to make. Just combine the ingredients and then give it a little time for all the flavors to come together!
Step 1: In a large saucepan over medium heat, sauté the onions.
Step 2: Once the onions are translucent, add the garlic, bell pepper, and green chilis. Cook for another 5 minutes.
Step 3: Add the ground beef to the pan and cook until browned.
Step 4: Add the diced tomatoes, tomato paste, Worcestershire sauce, chili powder, cumin, Italian seasoning, bay leaf, salt, and pepper.
Step 5: Stir until well-combined.
Step 6: Bring the ingredients to a simmer and cook for 30 minutes to 1 hour. If the mixture appears dry, add a splash of beef broth.
The longer you cook the chili, the more the flavors will deepen. Once you’re happy with the flavor, serve with your desired toppings and enjoy!
What to serve with chili
What’s a hearty bowl of chili without some tasty toppings?
If you’re watching your carbs, then I recommend sticking to low-carb options like sour cream and shredded cheese. For an extra boost of healthy fats, try adding a little chopped avocado!
I also like to garnish my chili with some chopped green onion, chives, cilantro, or parsley. They add an extra hint of flavor and a nice pop of green.
Looking for something to serve on the side? This low carb cornbread is perfect for soaking up any extra chili left at the bottom of the bowl!
Leftover chili can be stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
I find that the flavors of soups, stews, and chilis usually deepen overnight and are even richer the next day! So I always try to make enough to have some leftovers.
Other low carb dinner recipes
Looking for more Keto-friendly comfort foods? There are so many delicious options! Here are a few of my favorite recipes that I know you’ll love:
You can also read this roundup I created of 10 healthy dinner recipes for diabetics for even more great low-carb dinner recipe ideas.
When you’ve made this chili, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Beanless Chili (Low Carb)
- ½ cup onion (diced)
- 4 cloves garlic (minced)
- ½ yellow bell pepper (chopped)
- ¼ cup green chilis (chopped)
- 1½ pound lean ground beef
- 1 15-ounce can diced tomatoes
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili powder (or to taste)
- 1 tablespoon cumin
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon fresh black pepper
- In a large saucepan over medium heat, sauté the onions.
- Once the onions are translucent, add the garlic, bell pepper, and green chilis. Cook for another 5 minutes.
- Add the ground beef to the pan and cook until browned.
- Add the diced tomatoes, tomato paste, Worcestershire sauce, chili powder, cumin, Italian seasoning, bay leaf, salt, and pepper.
- Stir until well-combined.
- Bring the ingredients to a simmer and cook for 30 minutes to 1 hour. If the mixture appears dry, add a splash of beef broth.