Description
This No-Bean Keto Chili can be made 3 different ways and is prepped in just 10 minutes. A paleo chili that is perfect for any time of the year, and is great for healthy weeknight dinners for the entire family.
Ingredients
- 3 ½ lbs ground beef, 85% lean 15% fat
- 1 cup chopped onion
- 1 tbsp minced garlic
- 1 bell pepper, chopped
- 28 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp chili powder
- 3 tbsp cumin
Instructions
SLOW COOKER INSTRUCTIONS:
- In a large frying pan brown the ground beef over medium-high heat. After the ground beef has been cooked, drain the liquid and fat.
- Transfer the ground beef to the crockpot.
- Add the chopped onion, garlic, chopped pepper, and diced tomatoes. Stir together.
- Now add the tomato paste, salt, pepper, chili powder, and cumin. Mix the spices into the meat well.
- Place the lid on the crockpot and on Low for 5-6 hours, or High for 3-4 hours.
- Serve with your favorite toppings including: cheese, sour cream, avocado, cilantro, and jalapenos.
INSTANT POT INSTRUCTIONS:
- Press the “Saute” button on the Instant Pot.
- Add the ground beef to the pot and cook until it’s browned.
- After the meat is browned press the “Keep Warm” button.
- Add all of the remaining ingredients, plus ⅓ -½ cup of water (helps to avoid any burning). Mix all the ingredients well.
- Place the lid on the Instant Pot, and set the valve to “sealing” position.
- Select the Bean/Chili setting for 30 minutes.
- Once the keto chili is done, allow the pressure to naturally release for 5 minutes, or use the quick release (be sure to stand back so you don’t burn yourself.)
- Stir the easy keto chili before serving.
- Serve with your favorite toppings including: cheese, sour cream, avocado, cilantro, and jalapenos.
STOVETOP INSTRUCTIONS:
- In a large dutch oven or stockpot, brown the ground beef.
- Add all of the remaining ingredients including the spices, and stir together.
- Bring to a boil, then turn down to low heat.
- Let simmer and cook until the onions and peppers are tender, stirring occasionally.
- Cook for at least 60 minutes. But if you aren’t pressed for time you can let it simmer on the stove for a few hours.
- Serve with your favorite toppings including: cheese, sour cream, avocado, cilantro, and jalapenos.
Notes
5 NET CARBS PER SERVING
Bean Options – Organic Soy Black Beans or Fresh Green Beans
Cooking Options – Slow Cooker / Crock Pot: Low 5-6 hours, High 3-4 hours.
Instant Pot: Select the Bean/Chili setting for 30 minutes.
Stovetop: Cook for a minimum of 60 minutes on medium-low heat.
Topping Options – Cheddar cheese, sour cream, scallions, cilantro, avocado, jalapenos, red onion, low carb tortilla chips.
Be sure to let the chili cool to room temperature before placing the leftovers in the fridge.
Store leftovers in the fridge for up to 5 days.
Reheat leftovers – Option 1: Microwave – Place your low-carb chili leftovers in a microwave-safe bowl and reheat for 60-90 seconds.
Option 2: Stove Top – Place your low-carb chili leftovers in a saucepan and turn it onto low heat. Let it simmer for about 5 minutes or until bubbling.
Freeze Leftovers – Option 1: Place your leftover no-bean chili in Ziploc bags. Gallon size for a family meal, or quart size for 1-2 meals. This method is great because it takes up very little space in the freeze and you can stack them. Freeze for up to 3 months.
Option 2: Place your leftover no-bean chili in an airtight container. Freeze for up to 3 months.
Thawing Instructions – Option 1: Defrost in the Fridge – Place the container or Ziploc bag of frozen keto chili and refrigerate overnight. The next day it should be completely thawed and ready to reheat.
Option 2: Defrost in the Microwave – Best way if you are in a rush. Run the container or Ziploc bag of frozen keto chili under hot water so it detaches from the container or bag. Transfer it to a microwave-safe bowl and heat it for 3-5 minutes. Stir halfway through making sure it’s completely heated through.
Option 3: Defrost on the Stove – Run the container or Ziploc bag of frozen keto chili under hot water so it detaches from the container or bag. Transfer it to a saucepan and heat on low until it’s thawed and bubbling.
Option 4: Defrost in Water – Place the container or Ziploc bag of frozen keto chili in a sink full of room temperature water. Continue to check and flip it until it’s completely defrosted.
- Prep Time: 10 minutes
- Cook Time: 3-6 Hours (Slow Cooker)
- Category: Main Courses
- Method: Slow Cooker
- Cuisine: American