Beanless Low Carb Chili Recipe Paleo Keto Low Carb Yum

Low Carb Chili Without Beans Whole Lotta Yum

WEBJan 4, 2020 · Add in the diced onions, chopped bell peppers, tomatoes, tomato sauce, chili powder, cayenne pepper, oregano, black pepper, …

Rating: 4.5/5(17)
1. In a large pot over medium heat cook ground beef until the meat is no longer pink and is cooked through. Drain most of the grease, leaving about 1 Tbsp in the pot to cook the vegetables in.
2. Remove the ground beef from the pot and set aside.
3. Cook the chopped onion and diced bell peppers in the pan the ground beef had been in and cook it until soft, which will take about 6-7 mins. Be sure to scrape up all the leftover cooked ground beef bits in with the vegetables.
4. Add the minced garlic and cook 1 more minute.

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Keto Chili (Stove, Instant Pot, or Slow Cooker) Low …

WEBJan 20, 2020 · Drain the fat from the ground beef. Once browned, you can spoon off any excess liquid, but you may want to keep the fat in the …

1. Brown ground beef in large pot (or Instant Pot sauté setting) and drain out fat.
2. Add remaining ingredients, bring to a boil. Then simmer about 1-2 hours, stirring occasionally. If using zucchini in place of olives, add them during the last 15 minutes of cooking.
3. Add all remaining ingredients to the slow cooker.Cook for 3-4 hours on high or 6-8 hours on low.
4. Once the beef has browned in the Instant Pot, add the other ingredients. Lock the lid and ensure the valve is set to sealing. Set the pressure cooker to manual high pressure for 10 minutes.

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Quick Stovetop Beanless Chili {Paleo, Whole30, Keto}

WEBJan 1, 2021 · Instructions. Heat a large stock pot over medium high heat and add the oil. Crumble the ground beef into the pot and sprinkle with a …

Rating: 4.6/5(77)
1. Heat a large stock pot over medium high heat and add the oil. Crumble the ground beef into the pot and sprinkle with a little salt and pepper. Cook the beef, stirring, until 3/4 browned, and at this point you can choose to drain some of the grease if you desire, depending on how lean your beef is. Add the onion and bell pepper to the pot and cook until the beef is browned and the veggies softened, then add the jalapeños and garlic and cook another minute.
2. Once the garlic is softened, add in the tomatoes, tomato paste, broth or stock, spices and salt. Stir to combine, then cover the pot and let the chili simmer for 15-20 minutes (or longer if you have time.) While the chili simmers, prepare the garnish - see my note if you're making coconut sour cream.
3. Serve hot, garnished as desired and enjoy! Store leftover chili in a tightly lidded container in the refrigerator for up to 4 days, or freeze to keep longer. You can reheat the chili in the microwave or in a pot on the stovetop.

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