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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. Hi Karly,

    I don’t know how often you check this so I’m just taking a chance you might see it within a reasonable amount of time. I love this chili festival I make it all the time. However I was just about to make it and realized I did not have tomato paste can I make it without the paste? Will it come out decent? Thank you so much.

    1. Karly Campbell

      Hi Allie! So glad you like the recipe! If you make this without the chili paste, I’d probably swap some of the broth for tomato sauce or tomato puree. I probably didn’t get back to you in time though, so let me know what you did and how it turned out. Hope it was good!

  2. I would love to make this but I am still unsure of the carb intake and serving size…

  3. Travis Greene

    So made this for the first time tonight exactly how the recipe calls. I’m my opinion it seems very bland and flavorless. Any thoughts?

    1. Karly Campbell

      Sorry this wasn’t a hit for you. You can certainly add more spice if you like.

  4. Just made a batch for tomorrow’s work lunch. I’m making chilli, bacon and cheese smokies/dogs for my staff tomorrow…for the students as well, those few with a love for a bit of spice. I blended it with a immersion blender for a smooth sauce for ladling onto the open face dogs , low carb unbuns for me

  5. Someone made this for a chili cook off at church and I fell in love! I just HAD to have the recipe for pot #13. Hah. So I found who made it and she said it was this recipe! I made it for our family and now it is my absolute favorite. Thank you so much for sharing!!

  6. Okay so I added all the carbs from all the ingredients and subtracted the fibers net carbs for this came out to 79.6g for me, yet its says this only contains 9 carbs can someone explain what I am doing wrong as I am still learning. thank you

    1. Karly Campbell

      Hi there! It’s hard to say what you’re doing wrong. My guess is that you’re just using different info than I did. I use an automatic calculator based off USDA numbers. If you’re using something like My Fitness Pal, those are all numbers entered by users and they’re often pretty far off.

  7. Brigitte B Bush

    I made this last night and my husband and I both really like it. I used a 1/2 lb Hot Italian sausage and 1lb ground beef to give it a little extra heat. I would definitely make it again.

    1. Karly Campbell

      I never add oil to the pan when cooking ground beef. It lets off enough fat on it’s own. You can add some if you like, though.

    1. Karly Campbell

      Hi Fran! As it simmers, some of the liquid will evaporate. I’d just turn the heat up a bit. 🙂

  8. I’m going to try this after seeing it on high falutin’ low carb. Have you ever tried making it in a pressure cooker? I’m wondering if that would make it taste like it simmered a long time.

    1. Karly Campbell

      Hi Martine! I haven’t myself, but someone else was asking about that too. I’d cook on high pressure for 15 minutes with a natural release…haven’t tried it myself, so no guarantees, but I imagine it’ll be great.

  9. I made this in the crockpot and cooked on low for 5 hours. Loved it. My husband is Not on a diet, so I warmed up some beans, just before serving, and added the beans to his. He loved it too.

  10. While I like the taste, this recipe seems more like a soup than a chili. I also did mine in an instant pot, cooking it on the chili setting for 35 minutes. Next time I might use just one cup of beef broth. For those asking about servings, measured out this made 8 cups for me.

  11. Made your chili low carb yesterday and I have to say it is the best chili I have ever tasted I will be making it, again and again, thank you for putting the recipe out there and thank Wesley for the chili cook-off he brought me here Evelyn 5 Stars in my book!!

    1. Karly Campbell

      Thanks so much, Evelyn! So glad you gave it a try. I had so much fun watching the cook-off. 🙂

  12. We use A LOT of venison in our recipes. Do you think it would be ok to use in a keto recipe in place of beef?

  13. If you want beans in your chili, BLACK SOY beans per 1/2 cup have: 8g carbs, 7 g fiber,
    11g protien, 6 g fat. I find them on Amazon, canned or dry. Expensive but worth it to me for a bean fix now and then.

  14. This was delicious!!! My kids loved it. Will be adding this ti our growing pile of keto recipes. Thank you.

  15. Matthew Marasek

    I’ve really enjoyed this recipe. My question is in regards to serving size and calories. What exactly are you considering “1 bowl”? Is there anything more specific eg; oz, grams etc?

    1. Karly Campbell

      Hi Matthew! I didn’t measure this by volume. I just divide it into 6 equal portions.

  16. This chili is so delicious!!! I had it for lunch today in my office. A a coworker popped in to see me and the first thing she said was “Somethings smells really good!”. I said “It tasted even better — see, I almost licked the bowl” as I showed her the very clean bowl. This was the second time I’ve made it and I think I enjoyed it even more than the first time — if that’s possible. Thank you so much for sharing the recipe with us!

        1. Karly Campbell

          I have no idea. I didn’t measure this by volume or weight, just divided into equal portions.

  17. My gosh, really love this! Thanks for putting it out there. I found it six days ago and I’m making it for the second time. Thanks!

      1. Marjorie Schofield

        Just made this. It is soooo good. I am going to make a bunch and freeze for quick meals. Thank you so much for sharing.

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