When the temperatures start to dip, nothing quite hits the spot like a nice warm bowl of chili. But if you’re trying to live a low carb lifestyle, chili might seem off limits. Not anymore. This beanless beef chili is one of the Xyngular low carb recipes that is short on carbs, but big on taste.
Beanless Beef Chili Recipe
Nutrition Facts Per Serving
Calories: 229 / Fat: 6g / Protein: 30g / Carbs: 12g
Beanless Beef Chili Ingredients:
- 2 lbs. Ground Beef (about 95% lean)
- 1 Green Bell Pepper, Medium (2-3 inches long)
- 1 Onion, Raw Medium (about 2-inch diameter)
- 3 Garlic cloves, Raw 3
- 3 tbsp(s) Ground Cumin
- 1/4 tsp(s) Black Pepper
- 1 1/2 tbsp(s) Chili Powder
- 28 oz can Del Monte Diced Tomatoes, No Salt Added
Beanless Beef Chili Instructions:
- Chop bell pepper and onion
- Mince garlic cloves
- Brown beef before adding
- Put all ingredients into a crockpot and cook on low for 8-10 hours (If using a pressure cooker, add necessary water and cook for 12-17 minutes)
- Serve right away, or divide 6 equal portions into containers and place in the fridge or freezer for meals later in the week
What Beans Have the Lowest Carbs?
Why beanless beef chili? When you’re trying to keep your diet low carb, it’s usually necessary to cut out, or seriously limit your bean intake. Beans have a lot of fiber, and can provide some good health benefits, but they are high in carbohydrates. Unfortunately, kidney, black, and pinto beans all have between 25 and 30 grams of carbs in each one cup serving. In fact, the only real low carb options you have when it comes to beans are green beans, with around 6 grams of carbohydrates per cup, and black soy beans with about two grams of carbs in a cup.
How Do You Make Chili Taste Like Chili?
With no beans in the recipe, the chili flavor really comes from the stewed meat and the spices. As the cumin, pepper, tomatoes, and chili pepper simmer in the slow cooker for hours, the flavors meld together. The meat soaks all of those flavors up while it cooks. The result is a delicious chili flavor that will make you forget it’s beanless.
Try This: Low Carb Thai Green Curry
What is the Best Beef for Chili?
Meat is the star of the show in this beanless chili, so it’s important to get it right. The good news is, it’s kind of hard to mess up. Chilis originated as a way to use up unwanted cuts of meat. Because the meat cooks for so long, even the toughest cuts can become tender. We still don’t recommend throwing just any cut of beef in the mix. This Xyngular beef chili recipe calls for ground beef. We like it because it’s affordable, lean, and breaks into bite sized pieces easily. If you’re looking to change things up, beef chuck, brisket, or short ribs (make sure you take the meat off the bone before cooking) are also good options when you cut them into smaller pieces before cooking.
What is the Best Way to Freeze Chili?
The great thing about chili and soup is that it freezes very well. So you can make this recipe ahead of time and put it in the freezer to save for another day. It should keep in the freezer for up to six months. There are two great methods for freezing chili. No matter which method you use, you’ll want to make sure your Xyngular beef chili has cooled completely before sticking it in the freezer.
Method #1: Zip Top Freezer Bags
For the best results freezing this Xyngular beef chili recipe, you’ll want to get high quality storage bags. We recommend Ziploc heavy duty freezer bags in the quart size. Fill each bag with a portion of chili, but be careful not to fill it more than ⅔ of the way full. Then squeeze as much air out of the bag as possible before sealing it tightly. Laying it flat in the freezer conserves space, and makes it so more of the surface area is exposed to the cold. When you’re ready to eat your beanless beef chili, put the bag in the refrigerator overnight and then dump the chili into a bowl or pot to heat in the microwave or on the stove.
Method #2: Plastic Storage Containers
The major advantage of freezing your Xyngular chili in a plastic storage container is that it makes thawing and reheating easy. You will want to make sure your storage containers have air tight lids. Then, fill each container with chili, making sure to leave about 1” between the top of the chili and the lid. Put the lid on tight, and freeze. For best reheating results, put the container in the refrigerator overnight and then heat in the microwave.
What’s the Difference Between Low Carb and Keto?
Keto and low carb diets have a lot of similarities, and some differences. Both are good for your health, but low carb meals center around chicken, fish, and vegetables, while the Keto diet includes more beef, eggs, and cheese. For a quick overview, check out this article on the difference between low carb and keto meal plans, or for a more in-depth explanation, see The Ultimate Guide to Understanding Keto Vs Low Carb Diets. When it comes down to it, Keto and low carb are both great options, it’s simply a matter of selecting the one that best fits your lifestyle.
If you loved this Xyngular chili recipe and are ready to try some other delicious low carb, high flavor recipes, serve up our Keto Friendly Garlic Chicken with Roasted Cauliflower, or our Zucchini Noodles with Kale Pesto and Chicken Breast. Plus, we’ve got a lot of other great options in our Xyngular jumpstart recipes. And don’t forget to follow us on Facebook, Instagram, and Twitter for more great Xyngular recipes, tips, and Xyngular product announcements.