10 Minute “No Chop” Low Carb Chili

10 minute low carb chiliWhen I was searching out recipes for my Low Carb Superbowl Recipe Roundup I noticed that there is a surprising lack of low carb ground beef chili recipes out there on the interweb. 

Even here on IBIH I have some non-traditional low carb chili recipes like the Tropical Turkey Chili and Pumpkin Chicken Chili (which are both delicious if I do say say so!), but no traditional ground beef chili recipes. 

So this week I decided to remedy that situation – and not only that, but I wanted to give you a super simple and fast chili, that can be whipped up on a weeknight (or any time) in just a few minutes.

Now people love their chili recipes – so much so that entire contests and Simpsons episodes are devoted to it.  Maybe you have a family favorite that you swear by, and I’m not trying to tread on that here.  But sometimes you just need dinner fast, or cheap, or just feel too lazy to devote hours to simmering down all those chopped veggies and meat into the best chili anyone has ever tasted

And that, my friends, is where this recipe comes in.  Don’t get me wrong, it might not win any contests, but this is some seriously delicious chili that can serve many uses.  Eat it out of a bowl with a spoon, stuff it into little sweet peppers as an appetizer, cover it with cheese and sour cream and serve with pork rinds as low carb nachos, use it as a base for taco salad…you get the idea.

low carb chili stuffed peppers

The secret to this 10 minute chili is using a prepared salsa in lieu of doing all of that chopping yourself.  Use any salsa that you like – if you enjoy the flavor of it out of the jar, then you’ll love it in this chili.  If you can find one that is free of sugar and fillers, then this makes a perfect, easy Whole 30 lunch or dinner.  I’m writing the recipe for 4 servings (1lb ground beef), but it can easily be double, tripled, etc.

10 minute low carb chili 2

So do yourself a favor and don’t be a chili snob – give this one a try and you might never go back to your old, labor intensive, chili recipe again!

10 Minute Low Carb Chili

Yield: 4 servings

10 Minute Low Carb Chili


  • 1 lb lean ground beef (or turkey)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cayenne (optional)
  • 1/2 tsp garlic powder
  • 1/2 cup prepared salsa (I used Pace Mild)
  • salt and pepper to taste


  • In a medium saucepan, combine the ground beef and all of the spices. When the meat is cooked through, add your salsa. Simmer for 5 minutes. Nom.
  • Optional garnishes: red onion, cilantro, avocado, lime, cheese, sour cream, corn, peppers


Approx. nutrition info per serving: 229 calories, 9g fat, 2.25g net carbs, 33g protein


For more great recipes, download your copy of The Gluten Free Low Carber today!

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    • ladydi2 says

      I am a die hard chili fan and I absolutely love this! I have made it twice this week, once for dinner then another batch for two lunches! Wonderful, thanks!

  1. Katey says

    This is exactly what I do! I actually discovered it by accident. I was going more for a taco meat sort of thing and added in the salsa, and I realized it was more like chili! I would normally top it with cheese, but I’m currently doing a Whole30, and have discovered that avocado is an amazing topping for chili. Try adding a bit of dried oregano–I find that the combination with cumin gives a perfect Mexican flavor.

    • says

      Dude!? You too?! Seriously though, some of my most productive days are spent in PJ’s or yoga pants, so no judgement here! I do however draw the line at going to Walmart in them. A girl’s gotta have her standards.

  2. Lisa says

    I just made this and it’s genius! I work long days and love cooking but at the end of the day have zero energy to chop lots of things. I tweaked the recipe a bit and added a tablespoon of reduced sugar ketchup and 1/4 cup hot sauce. Such a great quick dinner at the end of a long, long work day!

  3. Stephanie says

    This was really easy and really tasty!
    I served it taco salad-style, over mixed greens with southwest ranch dressing.

  4. Antoinette says

    Thanks heaps for this recipe, Mellissa, another big succes! I gave my husband half of the mince I cooked, he wanted beans, so I added some kidney beans and he ate it with a tomato salsa with onion and cilantro and sour cream and cheese and I shredded 1/2 a baby cos lettuce in a bowl, put the chili on top with cheese and sour cream and the tomato salsa and ot was amazing, can’t believe it only took 10 minutes to make!

  5. Nicole says

    Is this good if you store it in the fridge and reheat for later? I’m trying to make all my keto meals for the week in advance, because I’m too lazy to cook everyday. :) I just know some foods don’t do well with reheating.

  6. Jill says

    I’m currently doing the Keto Kickstart and this is DELICIOUS! Actually EVERYTHING is delicious!!! But my house has smelled like cream cheese pancakes for days :)

  7. Elissa says

    This is one of those “I can’t believe I didn’t think of this” recipes. Who would have thought something so simple would be so good. I’ve made this twice now and will definity be making it more. Thanks, Melissa!

  8. April says

    Im on day 3 of Ketosis, and thanks to your site, it’s not difficult at all this time around! I just made the chili, and made “tacos” out of romaine leaves. Topped it with cheese, sour cream and avocado. WOW what a treat! Thank you for all the hard work you put forth into making this site!

    • says

      So true Cynthia! When I serve it with cheese, sour cream, avocado, and eat it with pork rinds, a little goes a long way! Otherwise, yeah I could pretty much eat all of it in one sitting! :)

  9. susan says

    I saw chili and my heart leapt thinking I could have beans…alas no :-( but I am still making it tonight for my family, will scoop mine out then add beans to the rest of the batch to please my boys…thanks for the 3 day plan, I am 1 2/3 days done!

  10. Chasity says

    Tried this today and it was delicious! I’m going to toast up some low-carb tortillas and try making nachos with the mixture.

  11. says

    As a native Texan, I cannot publicly condone this. However, as a tired wife after a long work week, we LOVED this. Can’t wait for different flavor profiles. We used Native Texan Chipolte salsa and it was incredible with sharp cheddar and sour cream. Going into my week night rotation!

  12. Anna says

    I’ve made this recipe so many times and absolutely love it. I’m moving out of my apartment this week so needed to use up some things, so I used taco seasoning and with my serving that I’m currently eating (I craved it for breakfast okay, don’t judge me haha) I adde a chopped up hot dog from when my brother was here. It tastes SO good. I do prefer it with your spices as above, but the taco seasoning is a nice and more mild option that even my fussy brother might enjoy eating. I usually add chilli flakes as well for some extra zing

  13. Elise Wormuth says

    Made this last night with great success. I gently roasted some red and yellow peppers cut in half (just 10 min at 400 to soften them a little, not char them), then served the chili over the peppers (a lot of chili, not just what would fit inside them! Then we had cheese and sour cream on top (I had avocado but forgot to put it out!). This was so tasty, and everybody loved it. And sooo quick — even though I’m retired and (supposedly) lie around all day, I’m crazy about tasty meals that can be made quickly —

  14. Kelly says

    Just starting to test the water with this keto diet stuff and this is one of the first things we’ll be making. I popped the recipie into MyFitnessPal, though, and the cals per serving come to only 169! I’ve double checked it and can’t seem to find any errors. How did you figure your calories? Perhaps with garnishes like avocado, sour cream, cheese, etc?

  15. Cynthia says

    I love chili and I was a bit skeptical of making this at first but I really wanted to do your 3 Day Keto menu plan and soooo happy I did because this was the bomb! I really enjoyed how genius of you to add salsa I would have never thought to do that. Yummy! The only difference is my husband does not like cumin and I did not have any coriander so I just used Chili powder in place of it and it was perfect! Thank you!!

  16. Janet R. says

    Hi Mellissa,

    Thanks so much for all of the work you did with sharing and posting the Egg Fast. I am having great success. And although I thought I would get tired of eggs I think you made this easier by including recipes. They are all tasty and break up the tired old feeling and boredom of eating eggs everyday.

    I had one question though. On your 10 minute No Chop low carb chili oregano isn’t a listed ingredient. But on the pantry list it is listed as an ingredient for day 7 of the chili. Was this just an omission in the recipe? If so, could you let me know how much I should add?

    I know you must be insanely busy but any help you could give me for the chili would be much appreciated. I just want to make it as yummy as possible. When my 7th day rolls around I know this chili will be a welcomed change.

    Thanks again for your time and energy. I am really enjoying your blog!
    Happy Blogging,
    Janet R

  17. Valerie says

    I can’t wait to try this chili, and I just have to say THANK YOU for sharing the knowledge and all the recipes. I will be honest I havent had a lot of success with the “bread” substitute recipes as I couldn’t stomach the texture or taste, but your pancakes oh boy! Such a treat! I’m trying the 3 day keto plan and hope I am successful. I decided years ago that my most successful and best chances for weight loss and management is no carb/low carb. I did really well many years ago but have been struggling for the last two years trying to maintain.,other than having to travel for my job, with client lunches and dinners I feel a lot less frustrated having found your site.

  18. Laura says

    Hi there! This recipe is a serious life saver. One question: are we supposed to pour out the grease after browning, or leave it in for simmering?

    • says

      It depends Laura – if you’re full keto then you’ll want that fat to offset the protein, but if you’re not on a ketogenic diet then you can remove some of it to keep the calories down. It also depends on how lean the meat is that you start with – I usually use 80/20 which provides some fat but it’s not completely swimming in it like it would be if you used 73/27. If you start with a 90/10 you won’t have to drain it at all. Hope that helps! :)


  1. […] 6. 10 Minute Low Carb Chili We like the idea of only spending 10 minutes on a meal, because that sure brings us back to our roots. The idea of spending up to an hour preparing and cooking a meal is a little much, and this one even promises that you won’t have to chop up any of the ingredients. That’s like a double bonus. What you get is a thick, meaty, easy chili that doesn’t get the benefit of hours of simmering, but seems to do alright without it. The perfect meal to whip up and put down without a lot of fuss. […]

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