Easy Low Carb Chili

When I want something cozy, filling, and easy to make, this Easy Low Carb Chili is always a good idea. It has all the rich, hearty flavor you want in a comforting bowl of chili, but without the beans, so it works well for anyone looking for a lower-carb dinner option.

I love recipes like this because they're simple, family-friendly, and perfect for busy nights when you want real food on the table without a lot of fuss. This chili is made with ground beef, sausage, peppers, mushrooms, tomatoes, and warm spices, then simmered until everything comes together in one hearty, flavorful pot.

If you enjoy easy, satisfying dinners like my Keto Big Mac Skillet, this low-carb chili is another great one to keep on repeat. You can find more simple, wholesome meal ideas in my Healthy Recipes collection.

Why You'll Love This Recipe

• It's hearty and filling without using beans.
• The combination of ground beef and sausage gives it rich flavor.
• It's easy to make and perfect for busy weeknights.
• It reheats well, so leftovers are just as good the next day.
• You can customize it with your favorite toppings.

Key Ingredients

Some of the ingredients you will need for Low Carb Chili:

• Ground beef: I like using lean ground beef so the chili stays hearty without becoming too greasy.
• Pork sausage: Mild sausage keeps it family-friendly, while hot sausage adds extra kick.
• Bell peppers: These add flavor, color, and a little natural sweetness.
• Mushrooms: Mushrooms make the chili extra hearty while keeping it bean-free.
• Diced tomatoes: These create the base of the chili and add texture.
• Tomato paste: This helps thicken the chili and gives it a richer tomato flavor.
• Beef broth: Use this if you want to thin the chili slightly without watering down the flavor.

How to Make Low Carb Chili

1. Step 1: Cook the vegetables. Add the onion, bell peppers, and mushrooms to a large Dutch oven or heavy-bottomed pot over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
   Add the garlic. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

2. Step 2: Brown the meat. Add the ground beef and sausage to the pot. Break the meat apart as it cooks and continue cooking until browned and fully cooked through.
   If there is excess grease in the pot, carefully spoon off or drain some of it so the chili does not end up too oily.

3. Step 3: Add the remaining ingredients. Stir in the diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Add ½ to 1 cup beef broth if you want a slightly thinner chili.

4. Step 4: Simmer. Bring the chili to a gentle simmer, then reduce the heat to low. Let it simmer uncovered or partially uncovered for 30 to 45 minutes, stirring occasionally, until thickened and flavorful.
   Taste the chili and add more salt, pepper, or chili powder if needed before serving.

Expert Tips

• Use both beef and sausage for deeper flavor.
• Simmer uncovered if the chili needs to thicken more.
• Taste at the end and adjust the seasoning before serving.
• If you want more heat, use hot sausage or add cayenne.
• This chili tastes even better the next day.

FAQs

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium-low heat or microwave individual servings until hot.

More Chili Recipes to Try!