This Low Carb Stovetop Chili doesn’t break any rules in the little-known (and non-existent) manual on how to make chili!

It doesn’t have beans, but what it does have is flavor, two kinds of meat, and the spicy kick that chili is well known for. So sit down and enjoy a warm bowl of low carb chili tonight!

Low Carb Stovetop Chili in two bowls

Low Carb Stovetop Chili

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Stovetop Chili

  • A one-pot homemade chili is a quick and easy meal to prepare for dinner. And this no bean chili is also low carb making it great for anyone on a keto or low carb diet, and tastes even better than the low carb Xyngular chili.
  • There are two kinds of meat in this recipe – ground beef and turkey. Ground turkey is a lean and healthy type of meat with a chewy. Combine this lean meat with some juicy ground beef and this chili is a winner.
  • Serve this chili with a dollop of sour cream, or yogurt and dinner is made. Perfect along with a Low Carb Caesar SaladAir Fryer Roasted Broccoli, or Zucchini Pasta Salad.

ingredients in bowls on a marble board

Low Carb Chili Ingredients

MEAT – Buy lean ground beef because it pairs so well with the lean ground turkey. Don’t forget to brown the meat and drain the juices.

VEGETABLES – Cauliflower is the main vegetable and used to thicken the chili. Use fresh or frozen cauliflower, either will work. Bell peppers and onions are added for fabulous color and flavor.

SPICES – This is one of the most important parts of chili and is sometimes neglected, sadly. The combination of spices will make or break any chili recipe. Always use fresh spices for best results!

How To Make Low Carb Stovetop Chili

Have this simmering on the stove and ready for dinner.

  1. Blend the cauliflower and tomatoes.
  2. Brown meat as per the recipe below.
  3. Combine ingredients, bring to a boil, simmer and serve.

process to make low carb stovetop chilil

Recipe Variations

Want to try other cuts of beef? Then try beef brisket or chuck. Remember to cut these into bite-sized pieces and let the chili simmer for a little longer to make these cuts of meat a little more tender.

Substitute canned tomatoes with fresh Roma tomatoes. Romas are great because they don’t have a lot of liquid. Use 2 cups of Roma for one 14.5 oz. can.

There are a variety of topping options to choose from. Try it with chopped green onions and a dollop of sour cream or greek yogurt. Enjoy topped with shredded cheese, diced red onions, cilantro or fresh jalapeno chilis.

This meat chili recipe can also be made in the Crock Pot or the Instant Pot. Before adding the meat to the crockpot brown it first on the stove. Let it cook in the pot for 4-5 hours. If making in the Instant pot, brown the meat using the Sauté function and then cook using the Chili button on the pot.

Tips for Chili!

The thing about chili is that it tastes even better when it is made ahead of time because the flavors have a chance to infuse into the meat and cauliflower. Keep it in an airtight container in the refrigerator for 3-4 days. To reheat just add it to a pot and cook on low heat until heated through.

Chili is also the best dish to freeze! Make it, cool completely and store in zippered freezer bags. Lay the bag flat until frozen, then stand it on end for quick access in the freezer!

Low Carb Stovetop Chili in a pot

Easy Stovetop Recipes To Try!

Low Carb Stovetop Chili in two bowls
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Low Carb Stovetop Chili

No one will miss the beans in this delicious meat chili recipe loaded with ground beef, turkey, vegetables and flavorful spices.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 servings
Author Holly


  • 3 cups cauliflower bite sized pieces
  • 28 ounces diced tomatoes canned, no salt added, divided
  • 1 ½ pounds ground beef
  • 1 pound ground turkey
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 2 bell peppers diced
  • 1 jalapeno minced
  • 2 cups beef broth
  • 3 Tablespoons cumin
  • 1 ½ Tablespoons chili powder
  • ¼ teaspoon pepper


  • In a blender combine 1 cup of cauliflower and 5 ounces of tomatoes and blend until almost smooth.
  • In a large pot brown meat, onion, and garlic over medium heat until cooked all the way through. Drain the fat.
  • Add the remaining ingredients to the pot and bring to a boil.
  • Once boiling turn down to a simmer and cook covered for 30 minutes or until vegetables are tender.


Make Ahead! Chili tastes even better once the flavors have had a chance to infuse into the meat and cauliflower. So make it ahead of time and refrigerate for 3-4 days.
Freeze Chili! Cool chili completely and store in zippered freezer bags.
PRO TIP: Lay the zippered bag flat until frozen, then stand it on end for quick access in the freezer!
To  Reheat! If frozen, thaw chili in the refrigerator overnight, then add it to a pot and cook on low heat until heated through.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 194kcal | Carbohydrates: 9g | Protein: 28g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 394mg | Potassium: 771mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1244IU | Vitamin C: 56mg | Calcium: 70mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

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