Low-Carb No-Bean Chili Recipe

Updated August 29, 2026

This low-carb no-bean chili recipe keeps the hearty character of classic chili while replacing beans with bell peppers and mushrooms. Ground beef and pork make it satisfying, tomatoes create the sauce, and a simple homemade spice blend lets you control the heat and avoid relying on a seasoning packet.

This is a bean-free recipe, but it is not carb-free. Tomatoes, onions, peppers, mushrooms, and packaged seasonings all contain some carbohydrate. If you track carbohydrates closely, check the labels on your canned tomatoes, broth, hot sauce, and any ready-made chili seasoning you use.

Why this no-bean chili works

The original TotsFamily recipe paired one pound of ground beef with one pound of ground pork, then added tomatoes, peppers, onions, and mushrooms. This updated version preserves that practical combination. Mushrooms add bulk and a savory texture, while two bell peppers keep the pot colorful and family-friendly.

• No beans: The recipe serves readers looking specifically for bean-free chili rather than competing with our separate three-bean chili recipe.
• Adjustable heat: The base is mild enough for a family meal. Adults can add hot sauce or jalapeño at the table.
• One-pot method: Brown the meat, soften the vegetables, and simmer everything in the same Dutch oven.
• Make-ahead friendly: The flavors deepen after the chili rests, so it is a useful meal-prep dinner.

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 large yellow onion, diced
• 2 bell peppers, diced
• 16 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 2 cans (14.5 ounces each) diced tomatoes, with their juices
• 1 can (8 ounces) tomato sauce with no added sugar
• 1 cup low-sodium beef broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper, optional
• Hot sauce and chopped green onion for serving, optional

Seasoning shortcut: You can replace the chili powder, cumin, paprika, oregano, salt, and cayenne with two packets of chili seasoning, as the original recipe did. Compare labels first because packet sizes, sodium, starches, and added sugars vary.

How to make low-carb no-bean chili

1. Brown the meat. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and pork. Cook for 8 to 10 minutes, breaking the meat into small pieces as it browns. Drain excess fat if needed.
2. Check the temperature. Use a food thermometer to confirm the ground-meat mixture has reached 160°F (71°C). The USDA recommends 160°F for ground beef and other ground meats; color alone is not a reliable safety check.
3. Soften the vegetables. Add the onion, bell peppers, and mushrooms. Cook for 7 to 9 minutes, stirring occasionally, until the onion is translucent and the mushrooms have released much of their moisture. Add the garlic and cook for 30 seconds.
4. Bloom the seasonings. Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne. Cook for about 30 seconds, just until fragrant.
5. Add the liquids. Stir in the diced tomatoes, tomato sauce, and beef broth. Scrape the bottom of the pot to loosen any browned bits.
6. Simmer. Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 45 to 60 minutes, stirring occasionally, until the vegetables are tender and the sauce is as thick as you like.
7. Taste and serve. Adjust the salt and heat. Serve with hot sauce and chopped green onion, or add shredded cheese, sour cream, or avocado if those toppings suit your eating plan.

Slow-cooker directions

Brown the beef and pork on the stovetop, confirm the mixture reaches 160°F (71°C), and drain excess fat. Soften the onion, peppers, mushrooms, and garlic in the same pan, then transfer everything to a 5- to 6-quart slow cooker. Add the tomatoes, tomato sauce, broth, and seasonings.

Cover and cook until the vegetables are tender—typically 4 hours on high or 7 to 8 hours on low, depending on your appliance. The USDA advises starting with thawed ingredients, keeping the lid in place, and following the manufacturer’s capacity guidance; review its slow-cooker food-safety guidance before adjusting the method.

Useful substitutions and adjustments

Use one type of ground meat

Use two pounds of ground beef or two pounds of ground pork if that is what you have. Ground turkey can also work, but it should reach 165°F (74°C), as shown in the USDA’s ground-meat and poultry temperature guidance. A lean mixture may need a tablespoon of cooking oil.

Make it milder or hotter

For a mild family pot, omit the cayenne and put hot sauce on the table. For more heat, add a diced jalapeño with the bell peppers or increase the cayenne a little at a time.

Thicken chili without beans or flour

Simmer uncovered so excess moisture can evaporate. If the chili still seems thin, continue simmering for another 10 minutes before adding a thickener. It will also become thicker as it cools.

Stretch the pot with more vegetables

Add another 8 ounces of mushrooms or one diced zucchini during the final 20 to 25 minutes. Extra vegetables change the carbohydrate total, so include them in your own calculation if you track macros.

Storage, reheating, and make-ahead tips

Divide a large pot into shallow containers so it cools quickly. Refrigerate within two hours, keep leftovers for no more than 3 to 4 days, and reheat them to 165°F (74°C). These times and temperatures follow current FoodSafety.gov guidance for cooked food and leftovers.

For meal prep, make the chili one day ahead, refrigerate it promptly, and reheat only the portions you need. Freeze extra portions if you will not eat them within the refrigerated storage window.

Frequently asked questions

Is no-bean chili carb-free?

No. Removing beans lowers one major source of carbohydrate, but tomatoes, onions, peppers, mushrooms, sauces, and seasoning blends still contribute carbohydrates. “Low carb” depends on the ingredients, serving size, product labels, and the requirements of your eating plan.

Can I use a packet of chili seasoning?

Yes. Two packets match the shortcut used in the original TotsFamily recipe. Check each packet’s ingredient and nutrition labels because products vary in sodium, starch, sugar, heat, and serving size.

What can I serve with bean-free chili?

Offer shredded cheese, sour cream, avocado, green onion, cilantro, pickled jalapeños, and hot sauce separately so each person can build a bowl that fits their preferences. If you are not limiting carbohydrates, cornbread or tortilla chips are easy additions.

For another cozy dinner, try our creamy corn chowder recipe.