The best low-carb crowd-pleasing meal ever? This epic low-carb chili recipe that is as tasty as it is easy to make.
Low Carb Chili Recipe
Inspired by my famous paleo chili, this recipe tastes just like it but includes a few minor tweaks, so it's a low-carb AND paleo option. Does it get any better?
To make this chili a low-carb dinner, I left out the beans. While they are healthy and full of fiber, they provide a significant amount of starch. No worries, this chili still has "bulk" to it. I also find the veggies do a terrific job of soaking up the seasonings and flavors. Woohoo!
Ingredients
I make this low-carb chili with ground beef, but ground turkey is a great option too. To bulk it up, I include carrots, zucchini, and tomatoes. Extra flavor comes from garlic, onion, celery, tomato sauce, and spices: chili powder, cumin, oregano, and cayenne pepper.
How to Make Low Carb Chili
- Brown the beef.
Use a large Dutch oven to brown it with garlic. Once done, drain off excess fat, set aside. - Sauté aromatics and combine.
When the onions are translucent, add the zucchini and cook for 2 minutes. Combine the cooked beef with the tomatoes and tomato sauce in the skillet. - Simmer for 20 minutes.
Once the chili is thickened, remove from the heat and serve.
Is this Chili Keto?
Each serving of this chili has 9 grams of net carbs, which makes it an option for those who follow a keto diet. This recipe was a major help while I did keto and practiced intermittent fasting, which seems to go hand in hand. It's packed with protein and keeps you full for hours, so I found it a useful recipe for breaking fasts.
How Many Carbs Are in This No Bean Chili Recipe
The total amount of carbohydrates in this no bean chili clocks in at 13 grams. However, if you subtract fiber, the net carb count is only 9 grams. Compared to 30 grams of carbs in most chili recipes, that’s a big difference.
How to Store & Freeze
Once the chili has cooled down, refrigerate it in an airtight container for up to 4 days. This chili also freezes well. I freeze it in zip bags over a baking sheet, wait 2 hours or until solid, and then stack the bags of frozen chili for 2 to 3 months.
Low Carb Chili Recipe
Ingredients
- 1 ½ pounds ground beef
- 2 cloves garlic, chopped
- 2 tablespoons oil
- 1 ½ cups onion, diced, about 1 large onion
- ½ cup chopped celery, about 1 stalk
- 1 ½ cups carrots, peeled and diced, about 3 medium carrots
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper, optional
- 3 cups zucchinis, diced, about 2 medium zucchinis
- 15- ounce can tomato sauce
- 15- ounce can diced tomatoes
- 3 cups water
Instructions
Brown the meat:
- In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
Cook the chili:
- Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
- Add cooked beef, tomato sauce, diced tomatoes, and water into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
- Check on the amazing mixture every so often and stir. Serve immediately.
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Nutrition
Traci says
A true classic! So easy and delicious. Nobody ever turns down a good chili like this! Thanks for sharing 🙂