I’ve always loved the flavor of chili, but beans? Not so much! The texture just doesn’t do it for me. While Texas Chili is delicious, it skips the tomato products, which I miss. So, I decided to create my own Low Carb Beanless Chili recipe that gives me the best of both worlds.
This recipe is super easy to whip up in a Dutch oven or soup pot using ingredients you probably already have on hand. My secret ingredient? Ro*tel Canned Diced Tomatoes. While you can definitely use any diced tomatoes you like, Ro*tel offers a variety of options, from mild to spicy, so you can customize the heat level to your taste.
This Low Carb Beanless Chili is perfect for meal prep, too. I often make a big batch and enjoy it for lunch all week long!
This dish pairs perfectly with my Low Carb Cornbread. Just pop in the oven while the chili simmers, and you’re all set!
Low Carb Beanless Chili
Ingredients
- 1 tbsp olive oil extra virgin
- 1 medium yellow onion diced
- 1 lb ground beef 80%
- 3 tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp garlic powder
- 1.5 tsp salt
- .5 tsp ground black pepper
- .25 tsp cayenne pepper optional
- 1.5 cups beef broth
- 1 10 oz can Ro*tel Diced Tomatoes & Green Chilies
- 1 8oz can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 5-7 minutes, until beef is browned, stirring occasionally.
- Add the chili powder, cumin, garlic powder, salt, pepper and option cayenne. Stir until well combined.
- Add the broth, Rotel diced tomatoes (with juice) and tomato sauce. Stir well.
- Bring liquid to a low boil. Reduce heat (low to medium-low) and gently simmer, uncovered, for 20-25 minutes, stirring occasionally.
- Remove pot from heat. Let rest 5-10 minutes before serving.
