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!
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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!
Keto Chili
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.
Shana says
has anyone made this in crockpot? How long?
Karly Campbell says
Yep! Cook the meat on the stove and then add it and everything else to the crockpot on low. It’ll be good after 3-4 hours but you can leave it longer. 🙂
Kesha says
I made this last night for my family, even though I’m the only one eating Keto. They LOVED IT! I’m the only one who loves beans, but I didn’t feel like I was missing out because the recipe was so delicious. The sour cream and cheese on top really sealed the deal! Thank you for this amazing recipe!
Karly Campbell says
So glad you gave it a try and it was a hit!
Crystal says
I just made this chili tonight and it was delicious. I let it cook for about a hour and 20 mins on simmer. Topped with little bit of sour cream and cheese. Awesome recipe.
Veronica says
This keto chili has just the right amount of spice in it and the flavors that it contains makes it a real delight to have, Its keto friendly aspect makes it a healthy and scrumptious meal choice.
Greg Murrell says
Made this today for the 1st time. Delicious! Added a little tapatio when I was simmering to up the heat a bit, turned out delicious!
Karly Campbell says
Yum!! 🙂
Jolene Godschalk says
I’ve made this several times
& it is delicious!!!!
Thanks for the recipe
Susan Finley says
Sounded so good, I doubled the recipe! I only used one green pepper though because it can take over. Used one jalapeño and used Rotel diced tomatoes with green chiles. Perfect! This would be good as a bolognese with zucchini pasta, I think! Family ate it all and didn’t even miss the beans until I pointed out that they were absent.
Karly Campbell says
So glad it was a hit!
SH says
I’ve never had chili SO good!!! I left out the onion and bell pepper as my bf and daughter do not like either, but I did add minced onion. I can’t believe how delicious this was!!! My family LOVED it, and we will definitely add this into our regular fall / winter dinner rotation. I’ll make double next time so we can snack on it all day on a Sunday football day. Thanks so much for sharing this amazing recipe!!!
Karly Campbell says
So glad it was such a hit! 🙂
Jael says
So my husband had the ingredients for this recipe out on the counter and I eyed them skeptically, and told him as much. He said, “the lady who wrote the recipe said to just trust her. I am trusting her.” It did not look like how I normally make chili. He added beans to half of it for myself and our kids, and you know what? It was delicious. I’m sure that is no surprise to you, but I was not expecting it. Thanks for a great recipe!
Chad Campbell says
Haha! Thanks for having a little faith! I’m glad you guys gave it a try! 🙂
Ed B. says
Delicious. Doubled the recipe, added a stalk of celery, left the fat (I browned the meat in a tablespoon of ghee, which I added to ingredients when putting into MFP) simmered for 2 hours. A cup and a half appeared to be fairly close to one serving, however, a second serving was required. I topped with coarsest broken chicharone, chives and sour cream. Amazing. So happy to have Chili available as a main, and a meal the rest of my family enjoys as well.
Jack says
Serve with hot pork skins, if you are craving crunchy crackers…..all the crunch and none of the carbs.
Tom Simpson says
Why don’t folks who publish their keto recipes include serving size? 1 bowl equals ???.
Karly Campbell says
Hi Tom! The recipe yields 6 servings, so 1 bowl would be 1/6th of the full recipe.
Amanda Noel says
Oh my goodness! I am creeping up to my 1 year keto anniversary and also fall is just around the courner. So I searched for keto chili and this was the first recipe to pop up and I had every ingredient on hand so it was meant to be! Let me tell you this was AMAZING!!!! I made recipe exactly and my only regret us I didn’t triple the recipe. Today I am making a huge crock pot full so we have it for several nights of dinner. Thank you and so appreciated!
Karly Campbell says
Yay! So glad it was such a hit, Amanda!
Sherri says
Can’t wait to try this! Looks yummy. My question: instead of the canned tomatoes, can you add chunky salsa? (since it has peppers, onions and tomatoes all in one)….I LOVE me some salsa!
Karly Campbell says
I haven’t tried it myself, but may work fine. It’ll definitely increase the carbs though.
Michelle says
I enjoyed the Keto version of this chili and the kids loved it too. I added cheese and sour cream on top and did not feel like I was missing anything. Thank you for the recipe, it’s a keeper.
JENNIFER SCHLITT says
I really liked this recipe and I am not huge on chili. I followed it mostly except I used jalapeno tomatoes. I also added mixed cheese, pickled jalapenos, and red crushed pepper to my personal bowl. Yum! I would make it again.
Would you say there is 6 net carbs in this recipe?
Karly Campbell says
Hi there! The total recipe has 36 net carbs. I divided into 6 equal portions for 6 net carbs per serving.
Theresa says
I am actually looking for COMPLETELY GRAIN FREE Keto so I’m loving your recipes. Not an option any more, if I don’t want to be Diabetic, I’ve got to loose 1/2 my total weight so this is a complete lifestyle change. No Corn, No Rice, No Wheat, No Grain of any kind… sigh. Think I’m gonna love your site.
Karly Campbell says
Hope you enjoy the recipes, Theresa! You’ve totally got this – keto is delicious and your health is worth it! 🙂
Jessi Lynn says
I just tried your keto chili recipie and I have to say it is a HIT! This is my first week starting keto and I am looking for easy recipies with minimal ingredients, easy cooking times, and FLAVOR. This recipie has it ALL. Thanks for sharing. I look forward to viewing your keto recipies along this site to help me reach my goals!
Sabrina says
My husband and I just started keto(2 days in). I am so glad I found this website! It has really helped us plan our meals. Tonight I made this chili. It was really good. I also made the no corn bread. The kids were not a big fan(which wasn’t a surprise lol). Personally I enjoyed both the chili and the “corn”bread. Thanks for a great east recipe.
Karly Campbell says
Glad you enjoyed – sorry it wasn’t as big of a hit for the kids!
Drew says
Crazy tasty! I didn’t drain any fat, and cooked a package of bacon in the oven (single layer on a tinfoil-lined sheet pan, put in cold oven, set for 400 degrees for 20 minutes – perfect doneness) and added that, and then cooked the meat/veggies in the rendered bacon fat. GUHH *drool achieved*
Karly Campbell says
Oh yum – love the bacon addition!
Jack says
How many more carbs would it have if you replaced half of the diced tomatoes with tomato sauce? Chili isn’t chili without the tomato sauce. Might be worth the extra carbs just to have that nice tomato sauce flavor. I hate watery, soupy chili. Hearty chili is best, as you said, and I like to use full-fat ground beef.
Karly Campbell says
Hi Jack! You’d have to plug the recipe with your changes into an online nutritional calculator to figure that out. My Fitness Pal is a good one. 🙂
Adam says
Hi Jack,
IF you process the canned tomatoes through a food mill or food process, you will get a tomato sauce with the same carb count. If you are concern the Chili will still be to watery, then just cooks the sauce down a little bit separately before adding to the chili. I did this all the time when making pasta, as I get a much better flavor than pre-made tomato sauces.
Another option for adding thickness would be to temper some egg yolks and add that to the Chili. This is a great way to thicken any sauce without adding carbs, it also adds a velvety texture to the sauce and emulsifies the fats, so you don’t get a separate layer on top.
Cynthia says
I made your recipe exactly the first time and it was delicious but I missed the beans…It’s my hangup, not your recipe. I went on a search and found extremely low carb beans. They are Eden Foods black soy beans and they taste almost like kidney beans (especially cooked in chili and cooked in an Instapot) and have the same texure. I added a can to your recipe and almost wept, lol!! A half cup serving is 8 carbs but 7 grams of fiber so with the 3.5 servings in the 15oz can I’m only adding 3.5 carbs to the entire recipe and getting the chili I was dying for so thank you so much for your recipe.
Melissa says
Cynthia
Where or how did you get the soy beans?
Christine Adams says
I found some at my local Natural Grocery. I’m in Northern California, availability may vary.
Kristin says
Yum!! My son and both loved it. Made it exactly as written.