Low Carb No Bean Chili Recipe

Summer, Winter or Spring, Fall – anytime is the perfect time for a cozy bowl of chili – just don’t tell me it’s low carb no bean Chili recipe. 

My husband doesn't eat beans on his low carb diet, but he loves chili, so I developed this simple recipe Low Carb No Bean Chili Recipe

 

My husband doesn’t eat beans on his low carb diet, but he loves chili, so I developed this simple recipe. 

He asks for it almost every time I go shopping! 

It’s loaded with veggies both because they’re healthy and to help it stretch further without having to spend a lot filling it up with meat.  

Give it a try on your next snowy day!

 

Low Carb No Bean Chili Recipe

Ingredients

1 lb. ground beef
1 lb. ground pork
Two cans diced tomatoes
(2) Packets chili seasoning mix
Two bell peppers, diced
1 large onion, diced
16 oz. sliced mushrooms
hot sauce (optional)

Instructions

Cook the ground beef and pork thoroughly.

Add remaining ingredients except hot sauce, stir well, and simmer one hour or until veggies are tender.

Alternatively, put cooked meat and raw veggies in crock pot on high for about 4 hours or low for eight hours.

Serve with hot sauce.

Notes:

Finisher Tip: I don’t make a very spicy chili because my children don’t like spicy, but serving hot sauce on the side let’s each person adjust the heat to their liking.

Final Tip: Most soups and chilies improve with sitting for a day, so I make this the night before if possible for full flavor.

 

Low Carb No Bean Chili Recipe

Lower Carb Chili
A lower carb, no bean veggie chili.
Write a review
Print
Ingredients
  1. 1 lb. ground beef
  2. 1 lb. ground pork
  3. 2 cans diced tomatoes
  4. 2 packets chili seasoning mix
  5. 2 bell peppers, diced
  6. 1 large onion, diced
  7. 16 oz. sliced mushrooms
  8. hot sauce (optional)
Instructions
  1. Cook the ground beef and pork thoroughly.
  2. Add remaining ingredients except hot sauce, stir well, and simmer one hour or until veggies are tender.
  3. Alternatively, put cooked meat and raw veggies in crockpot on high for about 4 hours or low for eight hours.
  4. Serve with hot sauce.
Notes
  1. I don't make a very spicy chili because my children don't like spicy, but serving hot sauce on the side let's each person adjust the heat to their liking.
  2. Most soups and chilies improve with sitting for a day, so I make this the night before if possible for full flavor.
TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel http://totsfamily.com/

If you liked this recipe you will love these recipes; How to Make Beer Cheese Soup,  Easy Homemade Miso Soup and Easy Creamy Chicken and Corn Chowder Soup.

Get Free Email Updates!

Signup now and receive an email once I publish new content.

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

13 Comments

  1. Cynthia Rusincovitch
  2. Jennie Robertson
    • Maureen
  3. Love from Munchkintime.com
  4. Shirley Wood
  5. Billie
  6. Sabrina
    • Diane
      • Lisa
  7. Donna
  8. Kayla Roman
    • Anna
  9. Ilea

Add Comment