Forget the fillers and get straight to the good stuff! This No-Bean Chili is a carnivore’s dream, packed with rich, savory ground beef and a bold blend of spices that simmer to perfection in the Instant Pot. Whether you’re following a keto lifestyle or just believe that real chili has no beans, this recipe delivers a soul-warming bowl of comfort that’s all flavor, no fuss. Get ready to crown a new weeknight champion!
Ingredients
• 1 tbsp / 15 ml olive oil
• 1 cup / 150g chopped large yellow onion
• Salt, to taste
• 2½ pounds / 1.1 kg grass-fed ground beef
• 8 garlic cloves, minced
• 2 15-ounce / 425g cans sugar-free diced tomatoes, with liquid
• 1 6-ounce / 170g can sugar-free tomato paste
• 1 4-ounce / 113g can green chiles, with liquid
• 2 tbsp / 30 ml Worcestershire sauce
• ¼ cup / 35g red chili powder
• 2 tbsp / 15g ground cumin
• 1 tbsp / 3g dried oregano
• 2 bay leaves
• Freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the chopped onion and a pinch of salt. Cook, stirring frequently, for 10-15 minutes until the onions are soft and caramelized.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the ground beef to the pot. Break it up with a spoon and cook for 8-9 minutes, or until browned all over.
5. Press the “Cancel” button to turn off the heat. Stir in the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, oregano, bay leaves, and black pepper.
6. Secure the lid, ensuring the steam valve is set to “Sealing.” Select the “Meat/Stew” function and cook for the default time of 35 minutes.
7. Once the cooking cycle is complete, carefully perform a “Quick Release” to vent the steam.
8. When the pin drops, safely remove the lid. Discard the two bay leaves, give the chili a final stir, and serve hot.
Nutritional Information
• Per Serving: Calories 254 | Total Fat 9.4g | Net Carbs 0.6g | Protein 35.6g | Fiber 1.9g
Pro Tips
• For a richer flavor, don’t overcrowd the pot when browning the beef. Work in batches if necessary to ensure the meat gets a deep, brown crust.
• Control the heat by choosing mild, medium, or hot green chiles. For an extra kick, add a pinch of cayenne pepper or a finely diced jalapeño with the onions.
• This chili tastes even better the next day! Store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months for a quick meal.
FAQ
Q: Is this no-bean chili recipe keto-friendly
A: Yes, this chili is specifically designed for a keto lifestyle. By omitting beans and using sugar-free tomato products, each serving contains only 0.6g of net carbs.
Q: How can I make this chili spicier
A: You can easily increase the heat by choosing medium or hot green chiles. For an extra kick, the recipe suggests adding a pinch of cayenne pepper or a finely diced jalapeño when you sauté the onions.
Q: Can I make this chili ahead of time
A: Absolutely. This chili’s flavor deepens over time, making it perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
Q: What if I don’t have an Instant Pot
A: While this recipe is written for an Instant Pot, you can adapt it for a stovetop. Follow the sautéing steps in a large pot or Dutch oven, then bring the chili to a simmer, cover, and cook on low for at least 1-2 hours, stirring occasionally.
