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!
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!
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!
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.
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.
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!
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.
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!
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Keto Chili
This low carb chili is so hearty and filling and packs a ton of flavor!
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
- 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.
- Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt and stir.
- Bring to a boil and reduce to a simmer. Simmer for at least 20 minutes, preferably an hour for the best taste and texture.
- 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 bowlAmount Per Serving: Calories: 357Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 101mgSodium: 920mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 5gProtein: 33g
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I am going to make this tonight for Super Bowl! I have read so many great reviews!
Hope you enjoyed!
Can this be made in the instant pot as well!??
I’m sure you could, though I haven’t tried it so can’t recommend on cook time.
Do you think Chorizo would be a good sub or 1/ 2 ground beef 1/2 chorizo
I think it would work fine. 🙂
Would chicken bone broth work instead of beef broth? I make grass-fed bone broth but can’t find it in beef. Can’t wait to try the recipe.
I’m sure you could use chicken broth, but it will change the flavor of the chili.
I’m making this recipe tonight for me and my fiance. I’m keto but he is not but we both agree that the ingredients look amazing. I’m going to be using ground sausage, because that’s what I have on hand, and I’m also craving dinner rolls. So I’m looking up some cloud bread recipes to go along with your chili. I’m extremely excited to try this!
Hope you guys both enjoyed!
We did! It was beyond amazing and some of the best chilli I have ever made. He even told me from now on, whenever we want chili, I’m to make this recipe every time!!!!!
Great chili recipe. We didn’t miss the beans at all!!!
Glad to hear that!
Loved this cornbread recipe! I used 1 packet of Monkfruit sweetener and it was perfect. So glad to know I can have my cornbread and eat it too!!!
Thank you!
Omg I just made this and came out so delicious
I let it simmer for and hour and 15 minutes and the flavors are excellent
So glad to hear that!
I made this chili Friday night and I have to say that I LOVE IT! Even if I weren’t doing low carb I would still make this chili that’s how good it is. I’m so excited to have this recipe in my collection because it doesn’t taste low carb at all!
Thanks, Dena! Glad to hear that!
Did you cover the pot while it is simmering?
If I’m simmering for longer than an hour, I’d cover the pot just so too much liquid doesn’t evaporate.
FIRST DAY ON KETO AND THIS CHILI ROCKS MAKING KETO EASY FOR ME AND MY FAMILY THANK YOU SO MUCH
So glad you enjoyed!
What can use in place of crackers?
Baked cheese would add some crunch (look up Cheese Whisps) or you could try my low carb crackers.
I love the idea of adding beef broth! I’m going to make this dish tonight. And the next time I make spaghetti sauce I’m going to try adding beef broth to that as well. I have been experimenting for over 10 years with spaghetti sauce and can’t find one I absolutely love and the beef broth sounds like it might add the right flavor and consistency I’m looking for.
This looks amazing and I m going to make it soon!
Since bowls are different sizes, do you know how many measuring cups of chili this recipe makes? I’m trying to get an accurate carb count as my husband’s diabetic and we have to strictly limit his carb intake. Thank you.
Hi there! I didn’t measure this by volume, I just divided into 6 equal portions. 🙂
Love the Chile!!
Are you draining the liquid from the diced tomatoes before you put them in the pot?
Nope!
Awesome chili recipe. My only change was I used rotel just because that is what I had. Heated up some kidney beans for my husband to add to his bowl.
Made the keto chili and it was very good! I did leave out the jalapeno and never missed it! I dislike hot foods but people who do can still do them!
I like hot but don’t think jalapeno’s work so I would use either red pepper or my favorite hot sauce is “Beware” because it gives you the hot but doesn’t change the flavor of your dish like jalapeno’s and other hot sauces would.
After everything is mixed up, would putting it in a crockpot to cook for several hours work?
I think that would work perfectly!
Some uncertain scheduling meant I needed to make this several hours in advance, and instead of letting it simmer on the stove I put it in a crockpot and it worked out fantastically!
There are those who will argue that chili should have neither beans nor tomatoes in it, and as a keto-eater, I can agree with them.
But this recipe looks fabulous! We’re invited to a chili cook-off in a couple of weeks, and I will try your recipe. 😀
As a 6+ year ketoer, my response to this will always be….If it fits your macros, eat it.