All the cozy, chili night comfort you crave—minus the carbs and long cook time.
Don’t you just love having a big bubbling pot of chili on the stove (or in this case, the Instant Pot)? It’s hearty, flavorful, and packed with all the right things to warm you up from the inside out. But traditional chili, while delicious, often comes with two things many of us try to avoid: loads of carbs and a lengthy simmer on the stove.
Legend has it that cowboys in the American Southwest used to carry dried chili spice blends in their saddlebags, tossing them into whatever meat they had on hand to create a one-pot meal over the campfire. That same spirit of simplicity—bold flavor, minimal fuss—inspired this no-bean keto chili.
If you, like me, like to streamline dinner without sacrificing any of that rich, slow-cooked taste, give this chili a try. By leaning on a mix of fire-roasted tomatoes, bold spices, and a quick sauté before pressure cooking, you get deep flavor in just about 30 minutes—no pot babysitting required.
Is No-Bean Keto Chili In The Instant Pot Healthy?
Yes—this chili is low in carbs, high in protein, and full of vegetables, plus it’s naturally grain-free, dairy-free, and legume-free. Want to add even more veggies? Toss in chopped zucchini or riced cauliflower during the sauté step. You can also swap the beef for ground turkey to lighten it up further or opt for a fattier cut if you’re aiming for higher fat macros on keto.
Why Skip The Beans In Chili?
Beans are traditional in many chili recipes, but they’re not for everyone—especially if you’re trying to eat low-carb or follow a Whole30 protocol. Cutting them out not only lowers the carb count dramatically, but it also results in a chili that’s less likely to leave you feeling overly full or bloated. The good news? With the right balance of spices, tomatoes, and a well-browned meat base, you won’t even miss them.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. This chili also freezes beautifully—just cool completely, then transfer to a freezer-safe container. It’ll keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Serving Suggestions
Top this chili with diced avocado or a dollop of dairy-free sour cream and a sprinkle of sliced scallions. If your diet allows it, try pairing it with Sweet Potato Cornbread, Cornbread With Creamed Corn, or Easy Sweet Vegan Cornbread With Applesauce.
Chili is a great recipe to experiment with, so I have plenty of others for you to try. Vegan Chili, Turkey Pumpkin Chili, and Buffalo Chicken Chili are all fun twists that bring something new to the table.
Recipe
Ingredients
- 1 1/2 tablespoons olive oil divided
- 1/2 cup onion diced
- 1 red bell pepper diced
- 1/2 cup celery sliced
- 1 tablespoon garlic minced
- 1 pound grass-fed 85% lean ground beef
- 4 teaspoons chili powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1 can fire-roasted diced tomatoes (14 ounces)
- 1 can crushed tomatoes (14 ounces)
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- Pinch of pepper
- 2 bay leaves
- 1/4 cup parsley minced
Instructions
- Pour 1 tablespoon of the oil in your Instant Pot and turn it to 'Sauté' mode. Once hot, sauté the onion, bell pepper, celery, and garlic until they begin to soften, about 3 minutes.
- Add the remaining oil along with the beef and cook until the beef begins to brown, about 3-4 minutes. Carefully drain any excess fat.
- Add the chili powder, smoked paprika, cayenne, and allspice and cook until the beef is no longer pink and completely browned, about 3-4 minutes.
- Add all the remaining ingredients, except the parsley, and stir until well combined. Cover the Instant Pot (make sure it's set to 'Sealing') and turn it to 'Manual Mode' (it should immediately be set for high pressure). Set it for 10 minutes. Once cooked, let it steam release naturally.
- Once the steam is released, remove the lid and turn it to 'Sauté' mode. Cook for 2-4 minutes, stirring frequently, until some of the water has evaporated.
- Stir in the parsley and DEVOUR.
what is the serving size? i might have missed it thank you
This recipe is for 6 servings. That info is listed in the recipe card. 🙂
I made the No Bean Whole 30 Keto Chili in my Instant Pot and it was fully loaded with wonderful flavor and it was completely satisfying! Simply DELICIOUS! I served it with a spoonful of shredded sharp cheddar and a dollop of sour cream! It was a hit!
Thank you Maggie! I’m so glad to hear that this was a hit for you!
Really nice recipe. Thanks for sharing.
How long does it take you to cook this dish?
You can see it on the recipe card at the bottom.
PREP:10minutes minutes
COOK:25minutes minutes
TOTAL:35minutes minutes
Enjoy!
Soooo good! Thank you!
Glad to hear! Thanks for reading.
The No Bean Keto Chili recipe for the Instant Pot looks fantastic! It’s great to see a keto-friendly option that doesn’t rely on beans but still delivers on flavor and heartiness. Thanks for sharing this recipe—it seems like a delicious and convenient choice for anyone following a keto diet!
Thank you! Appreciate your comment
This recipe has become a staple for us – people say it’s the best chili they’ve had when we bring it to events!
So glad to hear! Thanks for reading.