Beanless Chili

Low Carb Chili

Now that Fall is here, I am a sucker for hearty and hot foods like stews, soups, and chili. Growing up, my mom would make us her “signature” chili every single week. Many eager faces have waited at her table come chili night for a taste. Her chili is SO good she has even won a chili cook 🙂 Maybe one day she’ll let me share her secret dish, but until then I have another AMAZING version.

This recipe is actually a spin-off of Jamie Eason’s 3-bean chili recipe – but of course with a twist. I don’t know about you, but I like to meal prep for the week. It keeps me on track and helps me relax at night without having to stress about food. With that said, I find that I don’t leave eating beans everyday. Don’t get me wrong – I LOVE the flavor of chili, but the fullness and bloated feeling that comes along with a bowl full of beans can be a bit of a turn off. With that in mind, I swapped out a majority of the carbs in this recipe and replaced them with a hearty helping of veggies.

I also love how many people you can feed with this pot of chili without having to spend a fortune on ingredients. I bet you actually have a lot of these items stored away already at home!

Give it a try and let me know what you think! Try replacing your weekend pizza order with this awesome and filling chili – you won’t be disappointed. 🙂


Beanless Chili

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8 servings

Serving Size: About a cup

Calories per serving: 296


  • 1 LB Mexican Chorizo (skin off)
  • 1 LB Lean Ground Turkey
  • 1/2 Medium Onion
  • 1 tsp Garlic Powder
  • 2 4oz Cans Diced Green Chilies
  • 1 T Splenda Brown Sugar
  • 1 T Chili Powder
  • 2 T White Vinegar
  • 3 T Yellow Mustard
  • 1 T Cumin
  • 1/4 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 1 Large Yellow Bell Pepper
  • 1 Large Green Bell Pepper
  • 1 Large Red Bell Pepper
  • 1 C Chopped Baby Carrots
  • 2 cans Diced Tomatoes
  • 1/2 T coconut oil


  1. Prepare and dice all of your vegetables - including onions, carrots, and bell peppers.
  2. Over high heat, melt coconut oil in a large pot. Once melted, drop in all diced fresh vegetables and cook until softened.
  3. Once vegetables are cooked, add chorizo, ground turkey, and spices (garlic powder, chili powder, cumin, sea salt) to the same pot. Cook meat through.
  4. Add canned chilies, brown sugar, white vinegar, mustard, and canned tomatoes. Cook on high for about 10 minutes.
  5. After 10 minutes, reduce heat and simmer chili for 30 minutes.
  6. Let cool before storing - can be frozen or stored in refrigerator for a week.


Protein: 23.3 Fat: 16.2 Carbs: 17 Fiber: 2.7 Sugars: 6.5

*** Can replace chorizo with another pound of ground turkey if you are watching your fat content ***

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