Keto Chili (No beans) Recipe
Rich, hearty keto chili bursting with tender beef chunks, smoky spices, and vibrant vegetables simmering in a thick, flavorful tomato base without beans to keep it perfectly low-carb.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">900g ground beef (80/20 fat ratio)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, diced (about 150g)</li><li class="ingredients-single-item">1 red bell pepper, diced (about 120g)</li><li class="ingredients-single-item">1 green bell pepper, diced (about 120g)</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">400g canned diced tomatoes</li><li class="ingredients-single-item">240ml beef broth</li><li class="ingredients-single-item">2 tbsp chili powder</li><li class="ingredients-single-item">1 tbsp ground cumin</li><li class="ingredients-single-item">2 tsp dried oregano</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1/2 tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large Dutch oven or heavy-bottomed pot</li><li class="equipment-single-item">Wooden spoon</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil and allow it to warm for about 30 seconds until it shimmers slightly but doesn't smoke.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the diced onions to the hot oil and sauté for 3-4 minutes until they begin to soften and turn translucent. This slow cooking of onions releases their natural sweetness, adding depth to your chili without adding carbs.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced bell peppers and continue cooking for another 3-4 minutes, stirring occasionally. You want the vegetables to soften but still maintain some texture for the final dish.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn the garlic as it can become bitter - it's ready when you can smell its aromatic properties wafting up from the pot.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes, stirring frequently to ensure even cooking. The caramelization of the meat creates rich flavor compounds that form the backbone of your chili.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the beef is browned, stir in the tomato paste and cook for 1-2 minutes to slightly caramelize it. This brief cooking of tomato paste removes any tinny flavor and develops a deeper, more complex taste.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add all the spices (chili powder, cumin, oregano, smoked paprika, cayenne, salt, and pepper) to the meat mixture and stir well to coat everything evenly. Cook for 1 minute to bloom the spices, which releases their essential oils and intensifies their flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour in the canned diced tomatoes with their juices and the beef broth. Stir well to combine everything, making sure to scrape up any flavorful brown bits from the bottom of the pot - these contain concentrated flavor compounds that enrich your chili.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for at least 45 minutes, stirring occasionally to prevent sticking. The longer you simmer, the more the flavors will develop and meld together. For best results, aim for 1-1.5 hours of simmering time.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>About 5 minutes before finishing, stir in the apple cider vinegar. This small amount of acidity brightens all the flavors without adding carbs, creating balanced taste without beans.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Taste and adjust seasoning if necessary. The chili should have thickened considerably; if it's too thick, add a small amount of beef broth. If it's too thin, continue simmering uncovered until it reaches your desired consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve hot in bowls with your choice of keto-friendly toppings such as shredded cheese, sour cream, diced avocado, fresh cilantro, or sliced jalapeños. The chili actually improves with time as flavors continue to develop, making it perfect for meal prep or leftovers.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this low-carb chili in a slow cooker instead?
Yes, this chili works beautifully in a slow cooker. Brown the meat, onions, peppers, and garlic first, then transfer to your slow cooker with remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. The slow cooking process enhances flavour development while maintaining the low-carb profile.
What can I use to replace beans in chili while keeping it hearty and filling?
Try adding extra vegetables like diced zucchini, mushrooms, or chopped cauliflower to add bulk without carbs. Some keto chefs use hemp hearts, additional meat, or diced eggplant to create textural elements that mimic beans while maintaining the low-carb profile.
How can I store and reheat this chili for meal prep purposes?
Store cooled chili in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. For reheating, thaw overnight if frozen, then warm on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between each until hot throughout.
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