This stovetop low-carb chili skips the beans and still delivers big flavor. Perfect for a cozy, warming meal tonight.
Holly’s Recipe Highlights
- Flavor: This chili is rich, smoky, and savory with a bold, spicy kick in every hearty bite.
- Technique: Blending in a high powered blender along with some of the cauliflower and tomatoes makes it thick without flour or cornstarch.
- Prep note: This low carb stovetop chili quickly became my go-to for busy weeknights and meal prep. Using prechopped or frozen riced cauliflower makes it fast, and it all cooks in one pot with no extra dishes to worry about.
- Serving suggestions: I love serving this chili at gatherings, topped with a dollop of sour cream, cheese, and jalapenos, and no one ever notices that it’s low carb. Serve with a side of cloud bread or a halloumi salad.
Chili Ingredients You’ll Need
- Meat: Buy lean (choose 80-85%) ground beef for best results. This pairs so well with the lean ground turkey (or chicken). Don’t forget to brown the meat and drain the juices.
- Vegetables: Cauliflower is the main vegetable in this chili and helps thicken it naturally. Fresh or frozen cauliflower can be used, and bell peppers and onions add plenty of color and flavor.
- Spices: The spice combination is one of the most important parts of any chili. Fresh spices make all the difference, so build the chili base carefully and adjust the chili powder to match your preferred level of heat.
- Variations: You can switch turkey for chicken or extra beef, add a pinch of smoked paprika for a smoky twist, or stir in a little tomato paste for a richer tomato flavor. Using mild green chilies instead of jalapenos will give the chili a gentler heat.
How This Low Carb Chili Comes Together
- Blend cauliflower and some tomatoes.
- Brown the meat and cook it with onion and garlic (full recipe below).
- Add all the ingredients to the pot. Simmer.
Pro Tips for Perfect Keto Chili
- Don’t skip blending the cauliflower and tomatoes. This combination will thicken the chili without thickeners.
- For extra heat, keep the jalapeno seeds or add a pinch of cayenne.
- For mild chili, use only bell peppers and omit the jalapeno.
- If the chili seems too thin, simmer uncovered for 5 to 10 minutes.
- Making this ahead of time is great because the flavors have a chance to infuse the meat and cauliflower.
Storing, Freezing, and Reheating
- Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
- For freezing, cool completely and store flat in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in a pot over low heat, stirring occasionally until hot.
Cozy Low Carb Comfort Bowls
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Low Carb Chili
No one will miss the beans in this delicious low carb chili recipe loaded with ground beef, turkey, vegetables, and flavorful spices.
Ingredients
- 3 cups cauliflower bite sized pieces
- 1 (28 ounce) can diced tomatoes no salt added, divided
- 1½ 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
- 1½ tablespoons chili powder
- ¼ teaspoon pepper
Instructions
- 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.
Notes
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.
Nutrition Information
Calories: 179kcal | Carbohydrates: 6g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 280mg | Potassium: 622mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1151IU | Vitamin C: 48mg | Calcium: 45mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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