Get your chili on with this low-carb recipe that skips the beans but keeps all the big, bold flavors you know and love!
My dad didn’t do much of the cooking when I was growing up. On those rare occasions when he entered my mom’s domain of the kitchen, he made chili. I remember our giant stock pot bubbling away on the stovetop for hours, filling our home with spicy, savory aromas. Dad would sing country songs while he chopped, diced, sautéed—and opened can after can of beans. His was a hearty carbo-load of tomatoes, beef, kidney beans, and onions. I loved the bite of heat from too many jalapeños. My brothers loved making fart jokes about all the beans.
Fast-forward to the present. Dad passed years ago, my partner and I are living a low-carb lifestyle, and chili’s been off the menu for us for a long time. Beans are just too starchy for the diet we’ve embraced.
Enter this beanless keto chili recipe—I didn’t know you could make chili without beans! In fact, I was a vegetarian for a few years and made meatless chili that leaned hard on beans for protein. This recipe delivers all the rich, spicy flavors I always loved about chili without tanking our low-carb health goals. Making the spice mix from scratch ensures no added sugars or starches sneak in while giving the dish a deep, complex flavor profile. I was surprised to see cocoa powder in the ingredients list, but it adds a nice bitterness that offsets the acidity of the tomato sauce while amplifying the smoky notes of the cumin and paprika. And cooking the beef with onions, bell peppers, jalapeños, and garlic makes every bite a flavorful explosion of Tex-Mex deliciousness.
Dad would have loved this chili. I like to make a double batch on weekends so we’ll have leftovers for weekday lunches. And, yes, I sing country songs while I cook, just like he did.
A brief history of beanless chili
Did you know that chili didn’t always have beens in it? We’re talking Texas-style chili with roots stretching back to the 1800s. The legendary Chili Queens of San Antonio were famous for serving hearty bowls of chili con carne—literally Spanish for “chili with meat”—in the city’s bustling Military Plaza. These early versions were simple, relying on available ingredients like beef, dried chile peppers, and spices. They contained no beans or tomatoes. The idea was to create a robust, sustaining dish for hard-working cowboys, travelers, and laborers that emphasized rich flavor and high protein content over fillers or starches. As the dish spread along cattle drives and later throughout Texas, the beanless tradition stuck. True “Texas Red” chili is all about meat and spice, with beans considered a side dish, not an ingredient.
As chili became more popular outside of Texas in the late 19th and early 20th centuries, beans became part of the dish. This was likely driven by the need for a budget-friendly, protein-rich ingredient during tough economic times like the Great Depression. Beans were cheap, nutritious, and readily available, making them a natural addition to bulk up chili and feed more people.
The no-beans philosophy is now both culinary lore and state pride in Texas, enshrined in cookoff rules and hotly debated at kitchen tables. Today’s keto lifestyle dovetails perfectly with this Texas tradition—focusing on protein and healthy fats, not carbs.
How do I store leftovers?
Let leftover keto chili cool to room temp, then transfer it to an airtight container. It’ll keep in the fridge for up to 5 days or in the freezer for up to 3 months. You can let frozen leftovers thaw in the fridge overnight or reheat directly from the freezer. Warm leftovers in a saucepan over medium-low heat, adding a splash of broth or water if they’ve thickened. Stir frequently until the chili is piping hot throughout. You can also reheat leftovers covered loosely in the microwave in short intervals, stirring between each.
Similar recipes to try
Hungry for more low-carb chili recipes? Check out this Keto White Chicken Chili – Low-Carb Recipe, The Best Keto Vegan Chili Recipe, this Low-Carb Steak Chili, and this recipe for Adobo Chicken Chili that’s also paleo-friendly, dairy-free, and Whole30-compliant.
Keto Chili Recipe Low-Carb and No Beans
Ingredients
- 1 1/2 tablespoons chili powder
- 1 tablespoon cornmeal
- 1/2 tablespoon cumin
- 1/2 tablespoon cocoa powder
- 1/2 tablespoon paprika
- 1/2 teaspoon coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons hot water
- 1 1/2 pounds ground beef
- 1 medium onion diced
- 1 large bell pepper diced
- 2 jalapeño peppers minced
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 cup tomato sauce
- Cheddar cheese shredded, optional, for topping
- Sour cream optional, for topping
Instructions
- In a medium bowl, mix together the chili powder, cornmeal, cumin, cocoa powder, paprika, coriander, salt, and pepper. Add the hot water and stir until the mixture resembles a paste. Set aside for now.
- Heat a large pot over medium heat. Add the ground beef, onion, and bell pepper. Cook, stirring frequently with a wooden spoon to break apart clumps, until the beef is browned completely and the vegetables are tender, about 8-10 minutes.
- Drain off any excess fat.
- Stir in the jalapeños and garlic. Cook for another 1 minute.
- Add the chili paste mixture and Worcestershire sauce. Cook until fragrant, about another 1-2 minutes.
- Add the beef broth and tomato sauce to the pot. Let the chili simmer until it thickens slightly, about 30 minutes.
- Serve hot with toppings like shredded cheddar cheese and sour cream, if you like.
We really loved it! Good flavor.
Thanks so much Rebecca ❤️