Bean free low carb chili! So good that it took first place in a non-keto chili cookoff! Crock-pot and Instant Pot cooking options!
Everyone loves a good chili recipe in the fall! One thing I’ve learned about chili over the years is that it’s kind of like BBQ. Every region of the country has their specialty and they stick to it.
Wouldn’t it be fun to travel around the nation on a big ‘ol chili journey? Food + travel = heaven!
The only place I traveled to for this recipe was my kitchen. Womp womb. BUT the recipe more than makes up for it!
Before we started eating low carb, I made chili all the time. I never measured anything, in try Southern Grandma fashion, but it was always SO GOOD.
I adapted my OG chili recipe to make it low carb, entered it into a chili cook-off, and I WON!!! This chili took FIRST PLACE amongst non-keto-low-carb-eaters. Can you believe that? It’s so good no one knew it was healthy!
The great thing about chili is that it’s so versatile! It’s comforting, warm, and perfect for game days! Plus, chili is one of the easiest and least expensive meals you can make and it’s packed with flavor!
This chili is bean free but very hearty! Put it on top of hot dogs, make pork rind nachos, or serve it with my famous (no seriously, it’s a viral one) Keto Cornbread Muffins! If you have extras, you can freeze it and stock your freezer for later this winter.
1st Place Low Carb Chili
- 1 lb ground beef
- 1/2 yellow onion, chopped
- 1 green pepper, chopped
- 1 tbsp butter
- 28 oz crushed tomatoes
- 1/2 cup water
- 3 tbsp cumin
- 1.5 tsp chili powder
- 2 tsp salt
- 1.5 tsp garlic powder
- 1/4 tsp coriander
- 1/4 tsp cayenne pepper
- pinch black pepper
- 1 Over MED heat, saute pepper and onion until slightly tender.
- 2 Add ground beef and cook until no longer pink. Break up with a wooden spoon as it cooks.
- 3 Add beef mixture to pot (drain grease if desired).
- 4 Add spices, tomatoes, and water.
- 5 If using Instant Pot: cook on HIGH for 15 minutes and MR steam.
- 6 If using crock-pot, cook on HIGH for 2 hours or LOW for 4 hours.
Freeze your leftovers! Pour into ziplock bag, squeeze out extra air, and lay flat in your freezer. This saves space and helps it thaw quicker when ready to reheat.