Go Back
Easy Beef and Mushroom Low Carb Chili

Beef and Mushroom Low Carb Chili

Donella Crigger
You'll never miss the beans in this hearty beef and mushroom low carb chili! Packed with veggies and a nice blend of herbs and spices, this makes a delicious and filling low carb meal.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Servings 6 servings
Calories 336 kcal


  • 2 Tbsp. olive oil
  • 1 medium yellow onion diced
  • 2 medium celery stalks diced
  • 2 medium red bell peppers diced
  • 1 lb. white mushrooms chopped
  • 1 1/2 lbs. ground beef
  • 3 garlic cloves minced
  • 2 t. dried oregano
  • 1 T. ground cumin
  • 2 T. chili powder
  • 1/4 tsp. cayenne pepper
  • 2 T. tomato paste
  • 1 24 oz. can diced tomatoes, undrained
  • 1 c. chicken broth
  • salt and pepper to taste


  • Heat olive oil in a large pot over medium-high heat. Add onion, celery, bell peppers and mushrooms. Cook, stirring occasionally, until veggies are tender, approximately 7 minutes.
  • Add ground beef to pot along with garlic. Season with salt and pepper. Cook until beef is browned. Drain and return to pot.
  • Add oregano, cumin, chili powder and tomato paste to beef and veggie mixture. Stir together, cooking for 1-2 minutes.
  • Add diced tomatoes and chicken broth to pot and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.
  • Remove from heat. Let cool for 5-10 minutes before serving. Top with sour cream and/or shredded cheddar cheese, if desired.