Low-Carb No Bean Chili

Chili is an essential cold weather dish and this low-carb no bean chili is sure to warm you up on a cold day! This recipe is simple, quick, and easy to make!

WHY NO BEANS?

Well, quite simply, beans have lots of carbs! But don’t worry, the flavors you’re used to in chili are still very much alive in this recipe!

LOW-CARB NO BEAN CHILI INGREDIENTS

Before you try to make this recipe, make sure you have the following ingredients on hand first.

• 1 lb ground beef
• 1 lb ground turkey
• 1 medium onion
• 2 cans diced tomatoes, 14.5 oz each
• 2 cups beef stock
• 3 tbsp garlic, minced
• 2 tbsp chili powder
• 2 tsp paprika
• 2 tsp onion powder
• 2 tsp cumin
• kosher salt, to taste
• freshly ground black pepper, to taste
• *optional* shredded cheddar cheese, for garnish
• *optional* sour cream, for garnish

After you have all of this, you’ll be set and ready to go!

HOW TO MAKE NO BEAN CHILI

1. Brown ground beef and turkey in a non-stick skillet over medium-high heat, using a meat chopper to crumble the meat as it cooks
2. Remove meat with a slotted spoon and saute the chopped onion until translucent and soft
3. Drain excess fat content and transfer meat and sautéed onion to a slow-cooker
4. Add the rest of the ingredients and stir
5. Turn the slow-cooker to high and cook for 4 – 6 hours, stirring occasionally
6. Ladle out, garnish with cheese and/or sour cream if you wish, and enjoy!

WHAT KIND OF GROUND BEEF SHOULD I USE?

Ideally, for a low-carb or keto diet, you want to aim for using higher-fat meats. Generally, a 70/30 ground beef would be the best for a recipe such as this.

Fatty meats, however, do cook down a lot more since there is more fat to cook out. While this isn’t a huge deal, that simply means however much you’re using doesn’t go as. far.

For instance, one pound of 70/30 ground beef might cook down to 3/4 of a pound or less.

Ground beef that is lower in fat will end up being more meat and less fat after browned but is more expensive.

Really, the choice is yours.

STORING YOUR CHILI LEFTOVERS

Storing your leftover low-carb no bean chili is super easy and simple!

As we always suggest, use glass storage containers for containers that are not only versatile but can be used in the oven and microwave as well.

Obviously, you can use whatever storage containers you may have on hand.

Place the leftovers into the refrigerator where they can stay for 3 – 4 days. If you don’t eat them within that time frame, it’s probably best to discard them.

Note: there probably isn’t anything wrong with keeping your leftovers a few more days and the recommendation above is more personal preference of ours. Always use your best judgment when dealing with leftovers.

REHEATING LEFTOVER NO BEAN CHILI

Reheating your smothered French onion chicken leftovers is very easy. Like with any meat, the method of reheating is very important.

Here are two ways to reheat your leftovers.

IN THE OVEN

The best way to reheat your leftovers is in the oven. Using an oven, you are able to reheat the meat more slowly, helping it to not become chewy or overcooked.

To do this, preheat your oven to 350˚F. Place whatever leftover chicken you’d like to reheat into an oven-safe container and into the oven.

Heat for 10 minutes, then remove and check to see if the desired temperature has been reached.

If not, continue to heat in 3-minute increments until it is as warm as you’d like it. Eat and enjoy!

IN THE MICROWAVE

The fastest and most convenient option is to reheat your leftovers in the microwave. As we’ve discussed before, heating meats in the microwave can leave them tough and chewy.

To combat this, microwave the chicken for smaller increments (around 15 seconds each) and check the temperature each time. When the leftovers reach your desired temperature, remove them from the microwave and enjoy!

ON THE STOVE

The second method to reheat your no bean chili is on the stovetop. This way the chili is heated more slowly and gives you the ability to stir as you go.

To reheat on the stove, put the leftovers into a skillet or saucepan and place it over medium heat.

Every few minutes, stir the chili. Continue to stir and heat until it’s heated through and to your personal temperature preference.

Remove from the heat and serve!

CAN I FREEZE THIS CHILI?

You sure can! Freezing this chili is super easy because it doesn’t have beans in it. You can freeze it and reheat without issue!

WHAT TO PAIR WITH THIS LOW-CARB CHILI RECIPE

A nice hot bowl of chili is great by itself but here are a few ideas of some other things you might want to eat alongside this delicious recipe!

• Keto Garlic Butter Brussel Sprouts
• Low-Carb Sour Cream and Cheddar Mashed Cauliflower
• Keto Garlic Parmesan Cauliflower Rice
• No Bake Keto Cheesecake
• Keto Southern-Style Cornbread
• Low-Carb Spicy Roasted Broccoli
• Keto Bacon Jalapeno Cheddar Cornbread

For more ideas, check out our recipe index.

TOOLS USED TO MAKE LOW-CARB NO BEAN CHILI

Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.

• Non-Stick Skillet – A good non-stick skillet is a must for any kitchen. For this particular recipe, it makes cooking and cleanup a breeze. If you don’t have a non-stick skillet or if yours is getting some age on it and isn’t working well, there’s no time like the present to get one!
• Meat Chopper – A meat chopper is an odd-looking tool that can make breaking apart ground meat or sausage a breeze. The tool isn’t very big and will easily fit in your kitchen utensil drawer. If you don’t have a meat chopper and are constantly aggravated by breaking meat apart, it’s time to get one!
• Slow Cooker – As you might have figured out by now, a slow-cooker is a necessary component of this recipe. A good slow-cooker can make your life so much easier by making meals ahead of time and cutting out a lot of cooking mess! Less work is always a “checkmark” in our book!

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