Best No Bean Keto Chili In A Flash Recipes

LOW CARB KETO CHILI RECIPE (CROCK POT OR INSTANT POT)

Low Carb Keto Chili Recipe (Crock Pot or Instant Pot) image

An EASY low carb keto chili recipe without beans, made in a Crock Pot slow cooker or Instant Pot pressure cooker, using common ingredients & 15-min prep time.

Provided by Maya | Wholesome Yum

Time 8h15m

Number Of Ingredients 14

Ingredients

Olive oil for frying
1/2 large Onion ((chopped))
8 cloves Garlic ((minced))
2 1/2 lb Ground beef
2 15-oz can Diced tomatoes ((with liquid))
1 6-oz can Tomato paste
1 4-oz can Green chiles ((with liquid))
2 tbsp Worcestershire sauce
1/4 cup Chili powder
2 tbsp Cumin
1 tbsp Dried oregano
2 tsp Sea salt
1 tsp Black pepper
1 medium Bay leaf ((optional))

Steps:

In a lightly oiled skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.
Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add a little oil and the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a cup of water or broth.) Place the bay leaf into the middle, if using.
Close the lid. Press "Keep Warm/Cancel"to stop the saute cycle. Select the "Meat/Stew"setting (35 minutes) to start pressure cooking.
Wait for the natural release if you can, or turn the valve to "vent"for quick release if you're short on time. If you used a bay leaf, remove it before serving.

Nutrition Facts : Calories 306 kcal, Carbohydrate 13 g, Protein 23 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 77 mg, Sodium 761 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving

NO-BEAN KETO CHILI IN A FLASH

No-Bean Keto Chili in a Flash image

Low carb and yummy, made for a cold evening for me and my husband with plenty left over. The total net carb amount before toppings (based on adding 1/3 c. spaghetti sauce instead of tomato sauce) is 6 g net carbs ea for 1/6th of the recipe. If you're really hungry, divide into 4, and the carb count is around 9 g net carbs ea for 1/4 of the recipe. Be sure and add carb counts for any toppings you add.

Provided by Paula Todora @ptodora

Categories Beef Soups

Number Of Ingredients 9

Ingredients

1 pound(s) ground beef
2 tablespoon(s) fresh onion, diced
2 teaspoon(s) garlic, minced
1/4 teaspoon(s) black pepper
2 tablespoon(s) dry chili seasoning mix
1 teaspoon(s) worcestershire sauce
1 can(s) 14.5 oz stewed or diced tomatoes, undrained
1 tablespoon(s) reduced-sugar ketchup
1/3 cup(s) (or small can) tomato sauce or marinara sauce

Steps:

Over medium high heat in a medium saucepan with a lid, cook beef and onion, breaking up ground beef with a wooden spoon and drain grease. Add garlic, salt, chili mix and worcestershire sauce and mix. Cover, turn heat to medium and cook 5 minutes.
Uncover and add remaining ingredients. The only reason I used the 1/2 c. pasta sauce is for extra flavor and I had some leftover. You can omit or put in a small can of tomato sauce, if you'd like.
Cover, turn to med. low heat and cook approximately 20 minutes, stirring occasionally.