Keto (No Bean) Chili

This keto chili recipe without beans is rich, hearty, and blood-sugar-friendly. Packed with organic veggies, grass-fed beef, and savory spices for a healthy, low-carb chili you'll love.

When I make food, I want every ingredient to work for my body, not against it. That’s why I make this keto chili recipe without beans and focus on nutrient-dense ingredients that support your body.

Beans may be traditional in chili, but they’re also high in carbs, can spike blood sugar, and often cause bloating or digestive discomfort - not exactly what we’re going for in a nourishing meal. 

This is the best healthy chili recipe for anyone following a keto, paleo, or blood-sugar-friendly lifestyle, etc. and I promise, you won’t even miss the beans.

Why Skip Beans in Chili?

• Lower carbs: Beans are high in net carbs

• Better digestion: Many people experience bloating or discomfort after eating beans due to lectins and phytic acid.

• Blood sugar-friendly: This no-bean chili keeps blood sugar stable while still being filling and satisfying.

Ingredients (all organic for best flavor & nutrition)

• 1 lb grass-fed ground beef 

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 medium zucchini, diced

• 1 cup organic baby bella mushrooms, diced (optional but recommended)

• 1 can (14 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 cup beef broth 

• 1 scoop Paleovalley Savory Bone Broth Protein

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• ½ tsp oregano

• ½ tsp mineral-rich salt (adjust to taste)

• ¼ tsp black pepper

• 1 tbsp butter or avocado oil

Toppings I love: green onion, fresh cilantro, avocado slices, raw cheddar & sour cream

Instructions

1. Sauté the aromatics – Heat butter or oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant (about 2 minutes).

2. Brown the meat – Add ground beef and cook until browned, breaking it up with a spoon.

3. Add the veggies – Stir in bell peppers, zucchini, and mushrooms; cook 3–4 minutes.

4. Season well – Mix in tomato paste, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Cook for 1 minute to bloom the spices.

5. Add liquids – Pour in crushed tomatoes and beef broth (or broth + Paleovalley protein powder). Stir to combine.

6. Simmer – Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened.

7. Taste & adjust – Add more salt, pepper, or chili powder if needed.

8. Serve & top – Ladle into bowls and top with fresh green onion, cilantro, and avocado.

Tips for the Best Chili

• Use 100% grass-fed meat for better flavor, higher nutrients, and anti-inflammatory fats.

• Don’t rush the simmer – letting the chili cook slowly deepens the flavor.

• Adjust spice level – Add cayenne pepper or jalapenos for more heat or extra smoked paprika for a sweeter depth.

• Batch cook & freeze – This chili reheats beautifully, making it perfect for meal prep.

Nutrition Notes

• Keto-friendly – low in carbs, high in healthy fats

• Paleo – no grains, legumes, or dairy (unless you add optional cheese)

• Gluten-free – naturally free of wheat and gluten

• High protein – supports muscle recovery and satiety

This chili is proof that you don’t need legumes to make a hearty, satisfying chili. With rich spices, nutrient-packed veggies, and tender grass-fed beef, it’s perfect for a cozy dinner — and even better the next day.

xo,

Jamie

*For more recipes, don’t forget to download a copy of the -NEW- Healthy Skin Grocery & Recipe Guide + The BONUS Animal-Based Guide!

Healthy Skin Grocery & Recipe Guide + BONUS Animal-Based Guide