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A low carb no bean chili is easy to make. Just take out the beans and add a bit more meat. Can be made mild or turn up the heat with more hot chili peppers.
We grew some red hot chili peppers this year in the garden. I don’t remember the name of the variety, but they looked like red hot chili peppers.
The peppers were green on the plant most of the summer. It wasn’t until late summer that they all started to turn red. I was surprised at how many peppers shot off the small plant we planted.
I was told that these peppers can be dried and used as a seasoning throughout the year. They are a hot pepper, though not the hottest you can get. For this chili recipe I chopped up the fresh peppers with a hand chopper.
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Since I wanted the a low carb no bean chili, I omitted the beans and used canned black olives. I suppose I could have used black soy beans, but I didn’t have any on hand.
I also added a small amount of cinnamon which enhances the flavor. The amount of hot peppers I used was perfect.
I didn’t measure, but it was around 1/4 cup, maybe a little less. In all, I used one regular sized pepper and two small ones in this no bean chili recipe.
Since these were hot peppers, I made sure I had some gloves on when chopping. And, when working with hot peppers, you need to be careful not to get the juice near your eye.
I provide warning based on my own experience. It’s important to practice safety in the kitchen!
I think you are really going to love this low carb no bean chili recipe. Beans are just a cheap filler anyway, like rice.
Most fillers are very starchy. The black olives add flavor as well as healthy fat.
I will definitely be making this recipe again. If you like a chunkier chili and don’t mind a little extra carbs from the tomatoes, you may like my chunky low carb chili recipe which you can find here.
How do you like your chili? With bean or without? Hot or spicy?
How to Make No Bean Chili Video
Low Carb No Bean Chili Recipe
Low No Bean Carb Chili
Ingredients
- 3 cups water
- 1 1/2 pounds ground beef
- 1/4 teaspoon cinnamon
- 3/4 teaspoon cumin
- 1/4 cup onion chopped
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- 1 1/2 teaspoons salt
- 2 tablespoons chili powder
- 3/4 teaspoon black pepper
- 1/2 teaspoon red pepper
- 1/2 teaspoon allspice
- 6 ounces tomato paste
- 3 bay leaves
- 2.25 ounces sliced black olives
- 1/4 cup chili peppers finely chopped
Instructions
-
Brown ground beef in large pot and drain out fat.
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Add remaining ingredients, bring to a boil, then simmer about 2 hours.
Recipe Notes
Net carbs per serving: about 5g
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Jennifer says
I can’t quite imagine black olives in chili. Do they still taste like black olives after they’ve cooked in there for a while?
Lisa says
They do taste like olives. We often add them along with sour cream to top off chili. If you don’t like them, you can leave them out or use black soy beans.
Carly Koehn says
BallPark Hot Dogs and Hilshire Farms Lil’ Smokies are listed in links above. Are they part of the ingredient list? The Hot dogs are also listed in the “chunky” recipe version.
Lisa says
They are not ingredients for the recipe.
Paulina says
What would be the length to cook in the crockpot on low?
Lisa says
I’d say at least 3-4 hours.
HazelP says
Lisa, I’ve just found your website in a search and discovered your chili recipe (among others). I’m glad to see this recipe because other recipes I’ve tried have simply been not to our taste. I think this will be just right; the spices you suggest are ones that we like, and for us, the thicker the better. 🙂
Thanks.
Lisa says
This has been my most popular chili recipe for over five years. It’s also my personal favorite. I know you’ll love it!
Marilyn Fish says
If you use venison, do you add any other fat to make up for the leaness of the deer meat.
Lisa says
The ground venison I use does have some added fat so I don’t add any.
Megan says
When I enter the ingredients on myfitnesspal it gives me 24 carbs per serving! I’m trying to figure out why. If you’re familiar with the app, do you have any suggestions?
Lisa says
There are known issues with the MFP app. Try inputting into the Calorie Count recipe analyzer instead.
Mark H says
Absolutely delicious! I made this for the first time a couple of weeks ago, and will make a double batch this weekend. So good!
Lisa says
So glad it was a hit!
Josh says
Great recipe. I used venison and I didn’t have red peppers so I used some jalapeños. I started it on the stove, brought it to a ,”boil” the transferred. It to a crock pot. It came out awesome.
Amanda Zajes says
Looks good! Can I add all of this into a Slow Cooker instead and if so, would I add the ground beef raw or cooked?
Thanks!
Lisa says
Can be made in slow cooker if desired. It’s best to cook the ground meat first so it doesn’t cook into one large mass. I like to precook ground beef and freeze it for use in crock pot recipes.
Melody says
This was great tonight! A hit with the entire family. I did not have a fresh red pepper so put in a small can of Hatch green peppers. Also added in a can of tomato sauce. Let it simmer until it thickened. Those not LCHF ate over Frito’s but I had it without. In our rotation from now on….
Lisa says
Welcome Melody! Thanks for sharing your adapted version with us.
roclafamilia says
Helpful blog, bookmarked the website with hopes to read more!
Matt Kay says
This is right up my alley. I love that you used cinnamon in the recipe. It always gives a really nice boost to the other flavors in chili.
Cheers!
Matt Kay