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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


  • 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


  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.


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

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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271 thoughts on “Keto Chili”

  1. Lisa Wiggans

    I am going to make this tonight for Super Bowl! I have read so many great reviews!

    1. Karly Campbell

      I’m sure you could, though I haven’t tried it so can’t recommend on cook time.

  2. Jeffrie Story

    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.

    1. Karly Campbell

      I’m sure you could use chicken broth, but it will change the flavor of the chili.

  3. Krystal miller

    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!

      1. Krystal Miller

        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!!!!!

  4. 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!

  5. Gleny Barraza

    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

  6. Dena Miller

    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!

    1. Karly Campbell

      If I’m simmering for longer than an hour, I’d cover the pot just so too much liquid doesn’t evaporate.


  8. Julie Young

    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.

  9. 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.

    1. Karly Campbell

      Hi there! I didn’t measure this by volume, I just divided into 6 equal portions. 🙂

  10. Vanessa McAfee

    Are you draining the liquid from the diced tomatoes before you put them in the pot?

  11. Linda Desmond

    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.

  12. 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!

    1. Kathy Young

      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.

  13. After everything is mixed up, would putting it in a crockpot to cook for several hours work?

    1. 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!

  14. 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. 😀

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