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Keto Chili

Keto chili made with loads of ground beef and all that chili flavor you’re craving! We’ve replaced our traditional chili recipe with this low carb chili and even the carb-lovers devour this one! It’s seriously just the best chili ever!

white bowl of chili in front of a piece of corn bread

There are a few recipes that I’ve been hesitant to make low carb.

Chili was one of those recipes.

You see, I had a recipe that I loved and I just didn’t believe I’d be able to make a low carb version that could compete with it.

Happy to admit I WAS WRONG. 

I was so wrong. So so wrong.

I’m straight up obsessed with this low carb chili recipe and I think you will be too! It’s seriously flavorful and really easy to make! You’re going to want to make this one immediately!

white bowl of chili topped with cheese and a dollop of sour cream

How to make this low carb chili recipes:

We’re going to start by browning some ground beef with onion and bell pepper. This is a super hearty chili and we like lots of beef here!

raw ingredients for keto chili in a white skillet

Once the meat is browned, you’ll add in some minced jalapeno and garlic. The jalapeno doesn’t make this too spicy, but it does give it a nice little kick of flavor. Feel free to adjust to your own tastes. 

Season things up with some chili powder, cumin, and salt.

seasoning for chili in pan

Tomato products can be pretty high in carbs, so rather than using tomato sauce like I would in my traditional chili recipe, I’m using tomato paste and beef broth. Trust me…this is going to be good.

You’ll also stir in a can of diced tomatoes. 

chili without beans in pot

Simmer your chili for as you’d like…the longer it cooks the more flavorful it gets and the more tender the beef gets. 

I like to let it simmer for a couple of hours over really low heat (you may have to add a little more beef broth if too much boils off) but I’ve also served this after just a 20 minute. It’s delicious either way!

white skillet with chili in it

We top our chili with freshly grated cheddar and a dollop of sour cream. 

Chili without beans: 

People have very strong feelings about chili and whether or not it should include beans.

I like it both ways, but if you’re eating a low carb diet, you should probably skip the beans. They’re loaded with carbs. 

This keto chili recipe is plenty hearty and filling without the beans. Bet you don’t even miss them.

keto chili in a white bowl

What to serve with chili: 

I vote that you make my low carb cornbread. It doesn’t actually contain any corn, but I’ll bet you could completely fool your friends and family into thinking it’s the real deal. Taste and texture are spot on, if you ask me!

Other soup recipes to try: 

Crockpot Broccoli Cheese Soup: It’s so cheesy and full of goodness!

Zuppa Toscana: My low carb version uses turnips instead of potatoes and you’d never even know the difference!

Chicken Taco Soup: You can make this in the crockpot or Instant Pot!

Chicken Zoodle Soup: Who needs pasta when you have zucchini? 

Cauliflower Soup: I roast the cauliflower first for maximum flavor!

Plastic ladle full of chili

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A close up of a bowl of food

Keto Chili

This low carb chili is so hearty and filling and packs a ton of flavor!

Yield 6 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 ½ pounds ground beef
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 1 jalapeno, minced
  • 1 clove garlic, minced
  • ¼ cup tomato paste
  • 15 ounces canned diced tomatoes
  • 2 cups beef broth
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt

Instructions

  1. Add the ground beef, onion, and bell pepper to a large deep pot and cook over medium heat, breaking up the meat as it cooks. When meat is cooked through, drain fat from pan.
  2. Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt and stir.
  3. Bring to a boil and reduce to a simmer. Simmer for at least 20 minutes, preferably an hour for the best taste and texture.
  4. Serve with sour cream and shredded cheddar, as desired.

Notes

Simmer for at least 20 minutes before serving. The longer the chili simmers, the better the flavor will be. I recommend one hour or more for the best taste and texture. Add additional broth if too much cooks off during the simmering process.

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Nutrition Information:

Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 357Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 101mgSodium: 920mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 5gProtein: 33g

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333 thoughts on “Keto Chili”

  1. So dang good! I added 2 cans of diced tomatoes, but drained one of them, only 1.5 cups of beef broth and the the entire small can of tomato paste.

  2. I will try this recipe soon, but I have a suggestion: Serving size: change from “one bowl” to actual grams or Lb, oz.

  3. Sounds great and will be making this tonight. Appreciate your recipe and time. Thanks.
    I just wish we had a better idea of measurements. Like what would 1 bowl be in cups? Would make my macro logging easier.

    1. Karly Campbell

      Hi Jeremy! Hope you love the recipe – it’s a favorite around here.

      As for the measurements, I didn’t measure this one by volume, as we just eyeball it. But you could easily pour the chili into a large measuring cup or otherwise measure the total volume and then just divide by 6.

      1. Agreed with the original comment. It doesn’t make sense for the nutritional information to be “by bowl.” As a diabetic, it would be easier to have that measured out. I don’t have the means to pour the entire thing of chili into a measuring cup 🙂

        1. Karly Campbell

          It’s no easier for me to measure it by volume than it is for you. The nutrition information is close enough for me and that’s what we’ve taken the time to share. If you need more exact information, you’ll need to take the time to figure it out.

      2. Hi, I do really enjoy the recipe. Thanks for sharing it. Regarding the serving size I did exactly as you mentioned and concluded that one bowl is equal to one cup.

  4. Another winner! BUT!! For anyone about to try this recipe, that extra simmer time is a must!

    My family really enjoyed this and wished for more! So I’ll be doubling it next time!

    PS – I too have always used the coffee trick in chili and did so this time too. Basically I used a bit less broth and put in some black coffee. So good!

      1. UPDATE: I won our office chili cook-off with this recipe! The only keto-friendly chili entry too!

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