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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

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. Phillip Vaughn

    I’ve made this several times now. My favorite part is changing it up. I use it as a base recipe and add in things I want to try. This might be blasphemy for hardcore chile makers, but I like to make it my own. I often double the recipe and use both ground pork and beef. I’ve also added bacon, sausage, green chiles, cabbage, and various other vegetables. Those don’t usually go into one pot. I’m not a big fan of beans but feel that it can be kind of heavy without them, and I add the other vegetables to lighten it up. I also use a little cayenne pepper and red pepper flakes. I don’t like my food spicy so add enough to enhance the flavor without melting my face.

  2. Just yum!!! We added a bit of smoked paprika and 4 small zucchini to sneak in more veggies! Fabulous!

  3. Cliff Brownawell

    I I’ve been doing keto for a little over a year now, to control my type two diabetes. I don’t use insulin or take any drugs for diabetes, all done through this Keto diet. That having been said I would like to know if the carb count that you give on the nutritional facts includes the sugar count as well or if I do I have to add the carbohydrates and sugars together and then figure out my net carb intake on a serving? it’s kind of important if you’re concerned about controlling your blood sugar.

    1. Karly Campbell

      Hi Cliff! We always include the total carb count and you’ll sometimes see the net carb count as well. If it’s net carbs, it’ll be labeled as such. 🙂

  4. Cindy Gayle

    Can you freeze this chili? If so, has anyone frozen it and how was it after thawing and eating?
    Thank you.

    1. I have frozen this in a Tupperware wrapped in cling wrap. Defrosted in microwave a few weeks later. I couldn’t tell the difference between frozen and freshly made and I normally am pretty picky about things like that.

  5. I made this tonight and my husband and I loved it! It will definitely be a new favorite! Thanks! I look forward to trying more of your recipes

  6. Karly, this is delicious, and perfect for the cool autumn weather.

    I don’t care for green peppers, so I substituted red peppers, and I used crushed tomatoes with green chiles.

    For those interested in portion size, I simmered this for about 45 minutes, which evaporated most of the beef stock. I then added enough beef stock to make the recipe a total of 7 cups. Therefore, my ending portion size is a little over 1-1/8 cups.

  7. OMG I read a lot of recipes and am baffled and shocked EVERY time on how lazy people are. For crying out loud if the recipe say 6 servings…..what a novel idea…..figure it out yourselves people. Weigh it if you have to. It’s not rocket science. These people spend their time providing you with a recipe the least you can do is simple math and a thank you. Just WOW.

      1. Donna Johnisee

        Hubby has been requesting a Keto Chili since we began KETO WOE 9 months ago. Well, only during the colder months – 4 or 5 months of occasionally stating his craving for chili from time to time. After reviewing countless recipes, I finally chose this one to give it a go. BIGGEST HIT!!! Both my Hubby and Sister said it more than satisfied their chili cravings! My fellow foodie BFF (not Keto) was impressed too! THANK YOU for this recipe & all the helpful info / tips, too.

        QUESTION:
        Does the nutritional info include the topping recommendation of sour cream & cheese?

        I’d assume that it does not, as those two ingredients didn’t include any measured amount only “as desired”. Just curious to know either way.

        Only thing I did differently:
        1 to 2 tsp unsweetened Cocoa powder added midway thru cooking process. Love that “something extra” & deeper color that it lends.
        Also…
        I made my own shredded cheese blend of sharp cheddar cheese & pepper jack cheese. First time doing this and OH WOW!!! Do believe this will be my choice for every time we have chili or any mexican recipes!!! KETO ON, MY FRIENDS!

        1. Karly Campbell

          Hi Donna! I’m so glad you found the recipe and gave it a try…and even more glad that it was a hit all around! 🙂

          The nutrition information doesn’t include any toppings you might add.

          I’ll have to try adding some cocoa powder next time – sounds amazing!

  8. Angela Beck

    I’m not a mathematician but if you have 24 oz of meat minus the broth, onions, peppers, and spices the meat alone would be 4 oz per 6 servings. Am I right? either way it sounds good so I am gonna try it!!

  9. This recipe is amazing!
    I think next time I may season the beef! I also added some Tabasco for a bit of a kick! But still so dang good! Especially for a keto recipe ❤️❤️❤️

  10. Michael Evans

    This is a fantastic base recipe to build off of and customize. Thanks so much! This will become a staple in my rotation. I look forward to trying your keto cornbread recipe.

  11. PETER STRIDE

    whats the difference between a serving and a bowl , each can be quite different is size?
    the difference between a serving and a portion ?

    1. Karly Campbell

      Hi Peter! I didn’t measure the serving size by volume, I just divided it into 6 equal portions.

      1. Kimberly S

        Hi, I’m using ground turkey in this recipe. Is there anything different I need to do?

        1. Karly Campbell

          I’ve only made this with beef, but I imagine it will work fine with turkey. Adjust the seasonings at the end, if needed.

  12. Jenn Hebert

    Have this simmering on the stove right now! Smells delicious! I used 2 cans of tomatoes and omitted the tomato paste and beef broth. Added some celery and a can of Eden Organic black soy beans (8g carbs, 7g fiber per 1/2 cup)

  13. It’s kind of high in sodium. Has anyone tried this by using low sodium broth and omitting salt?

  14. You ought to try adding 1/2 to 1 oz unsweetened chocolate. just made the exact same recipe but with chocolate. learned this little trick many years ago.

    1. Karly Campbell

      Hi Jess! If you weigh it out, just weight the whole dish and then divide by 6 to figure up the same serving size I’ve calculated for. 🙂

      1. Rita Taylor

        This recipe was delicious but I had to add a lot more of the cumin and chili powder to give it the chili flavor. Other than that it was excellent!

    2. I ask this all the time but very few comply. A serving size for this recipe is a “bowl”. How much is a bowl? If a chili recipe says ten servings, now I’m having to dole it all out into ten bowls just to figure it out! PLEASE tell us how much a serving size is!

      1. Karly Campbell

        The nutrition information is there as a courtesy and not guaranteed to be totally accurate – it’s an automatic calculation, not something compiled by a dietitian. If the exact serving size and nutrition information is that important to you, I’d recommend calculating it yourself based off the serving size you choose. We just eyeball 6 servings, I don’t measure it by volume.

      2. THANK YOU, Julie!

        A “bowl” is different for each person. I have seen everything from tiny bowls to ginormous ones! Approximate oz would be appropriate here,, for an actual.serving size.

        Otherwise the actual carb count is going to be all over the place.

        1. Karly Campbell

          Hi Suzanne! The nutrition is based on 1/6th of the recipe, which would be the recipe equally divided into 6 servings, regardless of the bowl size. 😉

        2. This isn’t difficult…
          1. Buy a kitchen scale.
          2. Weigh your empty pot and write down the weight.
          3. Make your desired recipe in the pot.
          4. Weigh the full pot on your kitchen scale.
          5. Subtract the weight of the empty pot from the weight of the full pot.
          6. Take the resultant number and divide by the number of servings in the recipe.
          7. Put your individual bowl on the scale, zero the scale, and fill it with food from the pot until the number on the scale matches the result of your division equation.
          8. Enjoy your meal and celebrate the fact that you can do basic math.
          9. Stop rudely badgering recipe writers and demanding that they do your thinking for you.

      1. Karly Campbell

        Everything else should be increased at the same rate. You’ll just have to do some math. 🙂

    3. Delicious! Seriously. I don’t even notice the beans were omitted. Thanks for sharing this recipe for a fall staple meal!

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