This No-Bean Chili is lower in carbs but full of flavor! It’s meal prep friendly and easy to double and freeze!
Are you a “yes beans” or “no beans” person when it comes to chili?
Honestly, I don’t care either way. I know some people are VERY particular about chili and what goes in it, but it’s not a huge deal for me.
I make chili with kidney beans, black beans, no beans, vegetarian chili… I just like trying new things.
If you’re looking for a chili recipe that’s lower in carbs, try this No-Beans Chili! Meat can be a substitute for beans in chili, to replace the protein.
Scroll to the bottom of the post to get to the recipe card. Or keep reading to get extra tips and tricks!
A good meal prep recipe
If you’re a huge fan of chili and eating leftovers, this is an AMAZING recipe to make a double batch and eat from all week. It’s freezer friendly too!
This could also make a good game day dish and has multiple uses: As a classic chili, or topped on hot dogs or tortilla chips!
Ground meat- I used ground turkey, but lean ground beef would work fine too!
Rice (Optional- This will not make it low carb anymore, but I liked having the extra texture)
Seasonings: Instead of a packet of seasoning, you can use your own blend of chili seasonings: Chili powder, garlic powder, onion powder, cayenne pepper, salt and black pepper, etc.
Peppers: I used a combination of green peppers and other diced peppers I already had in the freezer. Use what you have! Green bell pepper, red bell pepper, it’s all good and adds extra flavor.
Liquid: Instead of water, feel free to use chicken broth or beef broth.
How to make
In a large pot, start browning the ground meat on medium-high heat.
While that’s cooking, add the diced onion and bell pepper, then cook until the meat is fully browned.
Add diced tomatoes, tomato paste, chili seasoning, and water, and bring to a boil.
Simmer for 20 minutes on medium-low heat to let the flavors blend together.
Divide into bowls and serve with your favorite toppings and/or on top of cooked rice.
How to store
This is even better the next day! Store any leftovers in an airtight container in the fridge. It’ll stay fresh for 3-5 days.
If you leave the chili in with the rice, the rice will absorb most of the liquid. This is okay! You can always add a bit more water or broth when you reheat your chili. Or if you like thick chili, leave it like it is.
How to freeze
You can definitely freeze this chili! Store leftover chili in either a large airtight container or in individual containers. Label them with the recipe name and date, and place directly in the freezer.
Most meals stay fresh up to 3 months in the freezer. They’re still safe to eat after that, but the taste/quality may go down the longer they’re in there.
What to serve with this
Here are some of my favorite chili toppings:
- Shredded cheddar cheese
- Green onions
- Sour cream
- Hot sauce
- Tortilla strips
Here are some other good sides/uses:
- On top of hot dogs- I love chili dogs!
Other delicious chili recipes
Need some new ideas? Here are some of my favorites!
- 5-Ingredient Sweet Potato Chili
- Slow Cooker Pumpkin Chili
- Sweet Potato Black Bean Chili
- Turkey Chili
- Cream Cheese Chicken Chili
- 1 pound ground meat
- 1 yellow onion, diced
- 1 bell pepper, diced (any color)
- 2 15-ounce cans diced tomatoes
- 1 tablespoon tomato paste
- 1 packet chili seasoning
- 2 cups water or chicken broth
- Rice (Optional, as a side)
- In a large pot, start browning the ground meat.
- While that's cooking, add the diced onion and bell pepper, then cook until the meat is fully browned.
- Add diced tomatoes, tomato paste, chili seasoning, and water, and bring to a boil.
- Simmer for 20 minutes on medium-low heat to let the flavors blend together.
- Divide into bowls and serve with your favorite toppings, and/or on top of cooked rice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 561Total Fat: 29gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 127mgSodium: 1176mgCarbohydrates: 31gFiber: 6gSugar: 9gProtein: 44g