No Bean Beef Chili (Paleo, Keto)

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This no bean beef chili is Keto and whole30 and filled with rich, meaty flavor! It’s an easy meal to throw together and you can use either the slow cooker or instant pot to do all the work. With only 6 main ingredients plus some seasonings, this is such a quick weeknight meal and a hearty chili option that’s also low-carb!

Further Food Nutritionist Commentary:

We love this no-bean beef chili, especially for those who are keto, paleo or generally following a low carb diet! Each serving contains 3g of net carbs with only 2g of sugar, and packs 80% of your daily Vitamin C needs, making this the perfect winter dish for when you want a warm and satisfying meal with an immunity boost!

By Liz Lederman
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No Bean Beef Chili (Paleo, Keto)

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Servings: 6

Ingredients

1 onion, diced
1 bell pepper, diced
6 cloves garlic, diced
1 pound ground beef
1 pound stew meat (cubed)
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon chipotle powder
1 teaspoon sea salt
1 teaspoon ground pepper
1 teaspoon liquid smoke
2 cups beef broth

Optional toppings:

diced onions
diced tomatoes
avocado
shredded cheese (Omit for whole30 or strict Paleo)
coconut yogurt
sour cream (Omit for whole30 or strict Paleo)

Instructions

For the Instant Pot:
  1. Prep onion, bell pepper and garlic as noted. Place ground beef and stew meat in the instant pot and break the ground beef up into small pieces with a spoon.

  2. Season the meat with the chili powder, smoked paprika, chipotle powder, salt and pepper. Pour in the liquid smoke. Stir the beef to mix in the seasonings.

  3. Pour in the beef broth and add in the onion, bell pepper and garlic. Place the lid on the instant pot and close the pressure valve. Press the “soup” button.

  4. Allow the cooking cycle to complete and then quick release the pressure.

  5. Open the lid when safe to do so. You may need to break up the beef into smaller pieces at this point if needed. Taste soup and season with additional salt and pepper as desired. Spoon into bowls, top with desired toppings and enjoy.

For the slow cooker:
  1. Follow steps 1-3 above, placing the ingredients in and mixing in your slow cooker.

  2. Secure the lid on the slow cooker and cook on low for 8-10 hours or on high for 5-6 hours.

  3. You may need to break up the beef into smaller pieces at this point if needed. Taste soup and season with additional salt and pepper as desired. Spoon into bowls, top with desired toppings and enjoy.

For the Instant Pot: Prep onion, bell pepper and garlic as noted. Place ground beef and stew meat in the instant pot and break the ground beef up into small pieces with a spoon. Season the meat with the chili powder, smoked paprika, chipotle powder, salt and pepper. Pour in the liquid smoke. Stir the beef to mix in the seasonings. Pour in the beef broth and add in the onion, bell pepper and garlic. Place the lid on the instant pot and close the pressure valve. Press the “soup” button. Allow the cooking cycle to complete and then quick release the pressure. Open the lid when safe to do so. You may need to break up the beef into smaller pieces at this point if needed. Taste soup and season with additional salt and pepper as desired. Spoon into bowls, top with desired toppings and enjoy. For the slow cooker: Follow steps 1-3 above, placing the ingredients in and mixing in your slow cooker. Secure the lid on the slow cooker and cook on low for 8-10 hours or on high for 5-6 hours. You may need to break up the beef into smaller pieces at this point if needed. Taste soup and season with additional salt and pepper as desired. Spoon into bowls, top with desired toppings and enjoy.

Nutrition Information

Per Serving: Calories: 328; Total Fat: 20 g; Saturated Fat:80 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 97 mg; Sodium: 776 mg; Potassium: 155 mg; Carbohydrate: 5 g; Fiber: 2 g; Sugar: 2 g; Protein: 30 g

Nutrition Bonus:

Vitamin C: 78%; Vitamin A: 11%; Iron: 20%; Calcium: 2%

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