Low-Carb No Bean Chili with Ground Beef

This hearty and satisfying Low-Carb No Bean Chili with Ground Beef is a perfect keto-friendly meal, packed with flavor and without the carbs from beans.

Course Dinner

Cuisine American

Keyword Ground Beef Chili, Keto Chili, Low Carb Chili, No Bean Chili

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 340kcal

Equipment

Large pot or Dutch oven
Spatula
Knife
Cutting board
Measuring cups and spoons

Ingredients

2 pounds ground beef 907g
1 large onion, diced about 1 cup/150g
3 cloves garlic, minced
1 green bell pepper, diced about 1/2 cup/75g
1 red bell pepper, diced about 1/2 cup/75g
1 can diced tomatoes, no sugar added 14.5 oz/411g
2 tablespoons tomato paste 30g
1 cup beef broth 240ml
2 tablespoons chili powder 16g
2 teaspoons ground cumin 4.2g
1 teaspoon smoked paprika 2g
½ teaspoon cayenne pepper 1g, optional for heat
1 teaspoon dried oregano 1g
Salt and pepper to taste
Fresh cilantro for garnish optional

Instructions

In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it apart with a spatula, about 5-7 minutes. Remove the beef and set aside, draining excess grease if necessary.
In the same pot, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic, green bell pepper, and red bell pepper, and sauté for another 5 minutes until the vegetables are soft.
Return the browned beef to the pot. Stir in the diced tomatoes, tomato paste, and beef broth.
Add the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), dried oregano, salt, and pepper. Stir well to combine all the ingredients.
Bring the chili to a boil, then reduce the heat to low and simmer, covered, for 45 minutes to 1 hour, stirring occasionally.
Taste and adjust the seasonings if necessary. If the chili is too thick, add additional beef broth to reach the desired consistency.
Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve hot.

Notes

For a milder chili, you can omit the cayenne pepper. This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Feel free to top with shredded cheese, sour cream, or avocado for added fat and flavor, just be sure to account for the additional macros.

Nutrition