Craving a warming, deeply satisfying chilli but want to keep it keto? This Keto Chilli Without Beans is your answer. Packed with rich beef, aromatic spices, and a medley of low-carb vegetables, it delivers all the classic chilli flavour without the carbs from beans.
Perfect for meal prep, family dinners, or a comforting bowl on a chilly evening, this recipe is both filling and nourishing. The secret lies in browning the beef for depth, then simmering with tomatoes, peppers, and a bold spice blend. You’ll get a thick, hearty texture and robust taste, all while staying true to your keto goals.
Ready in under an hour, this one-pot wonder is easy to make and even easier to love. Serve it straight up, or customise with your favourite keto toppings for a meal that’s as versatile as it is delicious.
At a glance
- Time: 55 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 28 g
- Fat: 22 g
- Carbs: 6 g
- Energy: 320 kcal
Ingredients
- 500g Beef mince (20% fat) (For best flavour and richness)
- 400g Chopped tomatoes (tinned) (No added sugar)
- 1 medium Red bell pepper (Diced)
- 2 Celery stalks (Finely chopped)
- 1 small Onion (Finely diced)
- 3 Garlic cloves (Minced)
- 2 tsp Chilli powder (Adjust to taste)
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 200ml Beef stock (Check for no added sugar)
Equipment Needed
- Large saucepan or casserole
- Wooden spoon
- Chopping board
- Sharp knife
- Measuring spoons
- Jug
Steps
- Heat the saucepan over medium-high heat. Add the beef mince and cook for 5–7 minutes, breaking it up, until browned and most liquid has evaporated.
- Add the onion, celery, and red pepper. Sauté for 4–5 minutes until softened and fragrant.
- Stir in the garlic, chilli powder, cumin, and smoked paprika. Cook for 1 minute until the spices are aromatic.
- Pour in the chopped tomatoes and beef stock. Stir well, scraping up any browned bits from the bottom.
- Bring to a gentle simmer. Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
- Remove the lid and simmer uncovered for a further 10 minutes to thicken. The chilli should be rich and slightly reduced.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot with your favourite keto toppings.
Allergens & Swaps
Allergens:
Recipe contains: celery
Potential swaps:
- Beef mince → Turkey mince — For a lighter version
- Celery → Courgette — For celery allergy
- Beef stock → Chicken stock — If beef stock unavailable
Serving Ideas
- With sliced avocado – adds creaminess and healthy fats.
- Topped with grated cheddar and sour cream – classic and satisfying.
- Over cauliflower rice – for a more filling, low-carb meal.
Additional Info
Chefs Tips
- For extra richness, add a knob of butter at the end.
- Let the chilli rest for 10 minutes before serving for best flavour.
- Double the batch and freeze portions for easy future meals.
Variations
- Add chopped green chillies for extra heat.
- Stir in a handful of spinach at the end for extra greens.
- Swap beef for turkey or chicken mince for a lighter version.
Troubleshooting
- If the chilli is too watery, simmer uncovered for longer to reduce.
- If too thick, add a splash more stock.
- Adjust seasoning at the end, as flavours intensify during cooking.
Storage & Reheating
Store cooled chilli in an airtight container in the fridge. It also freezes well for meal prep.
- Fridge: up to 4 days
- Freezer: up to 3 months
- Reheat: Reheat gently on the hob or in the microwave until piping hot.
Ingredient Spotlight
Beef mince: Provides protein, richness, and classic chilli flavour. Choose 20% fat for best results.
Chilli powder: Brings warmth and depth; adjust to your preferred spice level.
FAQs
Can I make this keto chilli ahead of time?
Yes, it tastes even better the next day. Store in the fridge and reheat gently.
Is this chilli spicy?
It has a mild to moderate heat, but you can adjust the chilli powder to suit your taste.
Can I freeze keto chilli?
Absolutely. Cool completely, portion, and freeze for up to 3 months.
What toppings are keto-friendly?
Try sour cream, grated cheese, sliced avocado, or fresh coriander.
Can I use a slow cooker?
Yes, brown the beef and veg first, then cook on low for 4–6 hours.
Keto Chilli Without Beans – Rich, Hearty Low-Carb Comfort
Ingredients
- 500g Beef mince (20% fat) (For best flavour and richness)
- 400g Chopped tomatoes (tinned) (No added sugar)
- 1 medium Red bell pepper (Diced)
- 2 Celery stalks (Finely chopped)
- 1 small Onion (Finely diced)
- 3 Garlic cloves (Minced)
- 2 tsp Chilli powder (Adjust to taste)
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 200ml Beef stock (Check for no added sugar)
Instructions
- Heat the saucepan over medium-high heat. Add the beef mince and cook for 5–7 minutes, breaking it up, until browned and most liquid has evaporated.
- Add the onion, celery, and red pepper. Sauté for 4–5 minutes until softened and fragrant.
- Stir in the garlic, chilli powder, cumin, and smoked paprika. Cook for 1 minute until the spices are aromatic.
- Pour in the chopped tomatoes and beef stock. Stir well, scraping up any browned bits from the bottom.
- Bring to a gentle simmer. Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
- Remove the lid and simmer uncovered for a further 10 minutes to thicken. The chilli should be rich and slightly reduced.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot with your favourite keto toppings.
Allergens & Swaps
Allergens: celery
- Beef mince → Turkey mince — For a lighter version
- Celery → Courgette — For celery allergy
- Beef stock → Chicken stock — If beef stock unavailable
Nutrition (per serving)
- Protein: 28 g
- Fat: 22 g
- Carbs: 6 g
- Energy: 320 kcal
