Low Carb No Bean Chili Recipe

I created an easy keto no-bean Low Carb Beef Chili for the Instant Pot, slow cooker, or stovetop, loaded with bold spices and rich beefy flavor to pique your curiosity.

I wasn’t trying to make a thing of it but this Low Carb Beef Chili kind of happened on a hectic weeknight. I browned the ground beef with a yellow onion, added spices, and the kitchen instantly smelled like something worth stopping for.

It’s rich and layered, not flat, yet still low carb so you don’t feel like you paid a price for flavor. It’s perfect for Slow Cooking when you want dinner ready later, or quick enough for a weeknight.

Taste along the way, tweak a little, and you’ll find the version that keeps you coming back.

Ingredients

• Ground beef: Rich in protein and iron, adds fat and savory depth, hearty.
• Olive oil: Healthy monounsaturated fats, helps cook and carry flavors, use sparingly.
• Onion: Adds sweetness and fiber when cooked, gives body and aroma.
• Crushed tomatoes: Low in sugar, provides vitamin C and fiber, tangy tomato base.
• Garlic: Punchy flavor, some immune boosting compounds, tiny carbs, big aroma.
• Chili powder: Mostly spices, adds heat and warmth, almost no carbs or calories.
• Unsweetened cocoa powder: Subtle depth and bitterness, low carbs, a trick chefs sometimes use.
• Apple cider vinegar: Brightens flavor, adds acidity instead of sugar, tiny calories.
• Xanthan gum: Thickens without carbs, a little goes far, optional for texture.
• Avocado (topping): Creamy, full of healthy fats and fiber, cools spicy bites.

Ingredient Quantities

• 2 pounds ground beef (80/20)
• 1 tablespoon olive oil or avocado oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced (optional)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 14 ounces crushed tomatoes (no sugar added)
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon unsweetened cocoa powder (optional)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 to 1 1/2 teaspoons kosher salt, more to taste
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon xanthan gum (optional, for thickening)
• Optional toppings: 1 cup shredded cheddar, 1/2 cup sour cream, 2 green onions sliced, 1 avocado sliced, 1/4 cup chopped cilantro, 1 jalapeño sliced, lime wedges

How to Make this

1. Heat 1 tablespoon oil in a large pot, Instant Pot on Sauté, or heavy skillet over medium heat. Add 1 diced yellow onion and the optional diced green bell pepper, cook until soft about 5 minutes, then stir in 3 minced garlic cloves for 30 seconds so it smells good.

2. Add 2 pounds ground beef, break it up with a spoon and brown well, seasoning with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper as it cooks. Drain a little fat if there’s too much but leave some for flavor.

3. Push the meat to the side and stir in 2 tablespoons tomato paste, cook 1 to 2 minutes to caramelize it, this really deepens the flavor.

4. Pour in 14 ounces crushed tomatoes and 1 cup beef broth, scrape the browned bits off the bottom so nothing sticks. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and the optional 1 teaspoon unsweetened cocoa powder, plus 1 tablespoon Worcestershire sauce and 1 tablespoon apple cider vinegar. Stir to combine, taste and add 1/4 to 1/2 teaspoon cayenne if you want heat.

5. Choose your cooking method: Instant Pot cover and seal, high pressure 10 minutes then let pressure release naturally 10 minutes or quick release if you’re in a hurry; slow cooker transfer and cook low 4 to 6 hours or high 2 to 3 hours; stovetop bring to a simmer then cook uncovered on low 20 to 45 minutes stirring now and then until flavors meld.

6. If chili seems too thin, sprinkle in up to 1/2 teaspoon xanthan gum while whisking, add it slowly cause it clumps, or just simmer longer to reduce and thicken.

7. Final taste check, adjust salt, acidity or heat with a bit more vinegar, Worcestershire, salt or cayenne. Let the chili rest 5 to 10 minutes so flavors settle, it always tastes better after a short rest.

8. Serve hot with optional toppings: shredded cheddar, a dollop of sour cream, sliced green onions, avocado slices, chopped cilantro, sliced jalapeño and lime wedges. Enjoy.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (or use a heavy skillet or Instant Pot if that’s your plan)
2. Wooden spoon or sturdy spatula for breaking up and stirring the beef
3. Chef’s knife for dicing onion, pepper and slicing toppings
4. Cutting board
5. Measuring spoons and 1-cup measuring cup for spices, broth and vinegar
6. Can opener for the crushed tomatoes and a small ladle or slotted spoon to skim excess fat
7. Small whisk (helps when sprinkling in xanthan gum so it doesn’t clump)
8. Cheese grater and small bowls for toppings and serving (optional but handy)

FAQ

Low Carb No Bean Chili Recipe Substitutions and Variations

• Ground beef (2 lb): swap for ground turkey or chicken for a leaner chili (you may need 1 tbsp oil so it doesn’t dry out), or use ground pork for a richer, slightly fattier flavor; for vegetarian, try 1 lb plant based crumbles plus a can of mushrooms for texture.
• 14 oz crushed tomatoes: use a 15 oz can diced tomatoes (pulse briefly in a blender if you want smoother texture), or 14 oz tomato passata for a silkier, less chunky sauce.
• 1 cup beef broth: replace with chicken broth or unsalted bone broth, or use 1 cup water plus 1 tsp beef bouillon or extra Worcestershire if you want the same savory punch; taste and adjust salt.
• 1/2 tsp xanthan gum (thickener): use guar gum 1:1, or 1/4 to 1/2 the amount of glucomannan (konjac) if you have it, or just simmer uncovered 10 to 20 minutes to reduce and thicken naturally.

Pro Tips

– Brown the beef without crowding the pan, otherwise it steams and you lose that crusty browned flavor. Cook in batches if you need to, drain a little fat but leave some for mouthfeel, it’s where a lot of the taste lives.

– Toast or bloom the dry spices briefly in the hot fat before you add the liquids, they wake up and taste way brighter. And when you stir in the tomato paste, let it cook until it darkens a bit, that caramelization adds real depth.

– If the chili tastes flat at the end, add acid not more heat; a splash of apple cider vinegar or an extra teaspoon Worcestershire will wake up the whole pot. Taste after each tiny addition cause it can go from great to too sharp real quick.

– For thickening, simmer and reduce when you can, thats the best flavor. If you must use xanthan gum add it very slowly while whisking cause it clumps fast, and start with less than you think.

– Let the chili rest 5 to 10 minutes before serving, flavors settle and it tastes better. If you make extras cool and refrigerate, the fat firms on top and you can skim it off easily before reheating, or freeze in portions for quick meals later.

Low Carb No Bean Chili Recipe

Recipe by James Level

0.0 from 0 votes

I created an easy keto no-bean Low Carb Beef Chili for the Instant Pot, slow cooker, or stovetop, loaded with bold spices and rich beefy flavor to pique your curiosity.

Pin

Servings

6

servings

Calories

430

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (or use a heavy skillet or Instant Pot if that’s your plan)
2. Wooden spoon or sturdy spatula for breaking up and stirring the beef
3. Chef’s knife for dicing onion, pepper and slicing toppings
4. Cutting board
5. Measuring spoons and 1-cup measuring cup for spices, broth and vinegar
6. Can opener for the crushed tomatoes and a small ladle or slotted spoon to skim excess fat
7. Small whisk (helps when sprinkling in xanthan gum so it doesn’t clump)
8. Cheese grater and small bowls for toppings and serving (optional but handy)

Ingredients

• 2 pounds ground beef (80/20)

• 1 tablespoon olive oil or avocado oil

• 1 medium yellow onion, diced

• 1 medium green bell pepper, diced (optional)

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 14 ounces crushed tomatoes (no sugar added)

• 1 cup beef broth

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 1 teaspoon unsweetened cocoa powder (optional)

• 1 tablespoon Worcestershire sauce

• 1 tablespoon apple cider vinegar

• 1 to 1 1/2 teaspoons kosher salt, more to taste

• 1/2 teaspoon black pepper

• 1/4 to 1/2 teaspoon cayenne pepper (optional, for heat)

• 1/2 teaspoon xanthan gum (optional, for thickening)

• Optional toppings: 1 cup shredded cheddar, 1/2 cup sour cream, 2 green onions sliced, 1 avocado sliced, 1/4 cup chopped cilantro, 1 jalapeño sliced, lime wedges

Directions

• Heat 1 tablespoon oil in a large pot, Instant Pot on Sauté, or heavy skillet over medium heat. Add 1 diced yellow onion and the optional diced green bell pepper, cook until soft about 5 minutes, then stir in 3 minced garlic cloves for 30 seconds so it smells good.
• Add 2 pounds ground beef, break it up with a spoon and brown well, seasoning with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper as it cooks. Drain a little fat if there's too much but leave some for flavor.
• Push the meat to the side and stir in 2 tablespoons tomato paste, cook 1 to 2 minutes to caramelize it, this really deepens the flavor.
• Pour in 14 ounces crushed tomatoes and 1 cup beef broth, scrape the browned bits off the bottom so nothing sticks. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and the optional 1 teaspoon unsweetened cocoa powder, plus 1 tablespoon Worcestershire sauce and 1 tablespoon apple cider vinegar. Stir to combine, taste and add 1/4 to 1/2 teaspoon cayenne if you want heat.
• Choose your cooking method: Instant Pot cover and seal, high pressure 10 minutes then let pressure release naturally 10 minutes or quick release if you're in a hurry; slow cooker transfer and cook low 4 to 6 hours or high 2 to 3 hours; stovetop bring to a simmer then cook uncovered on low 20 to 45 minutes stirring now and then until flavors meld.
• If chili seems too thin, sprinkle in up to 1/2 teaspoon xanthan gum while whisking, add it slowly cause it clumps, or just simmer longer to reduce and thicken.
• Final taste check, adjust salt, acidity or heat with a bit more vinegar, Worcestershire, salt or cayenne. Let the chili rest 5 to 10 minutes so flavors settle, it always tastes better after a short rest.
• Serve hot with optional toppings: shredded cheddar, a dollop of sour cream, sliced green onions, avocado slices, chopped cilantro, sliced jalapeño and lime wedges. Enjoy.

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: 303g
• Total number of serves: 6
• Calories: 430kcal
• Fat: 32.5g
• Saturated Fat: 12.5g
• Trans Fat: 1.05g
• Polyunsaturated: 1.7g
• Monounsaturated: 17.3g
• Cholesterol: 121mg
• Sodium: 809mg
• Potassium: 733mg
• Carbohydrates: 10.8g
• Fiber: 3.7g
• Sugar: 5g
• Protein: 40.3g
• Vitamin A: 1200IU
• Vitamin C: 25mg
• Calcium: 33mg
• Iron: 4.3mg