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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

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277 thoughts on “Keto Chili”

  1. Lark Starkey

    Our house loves this recipe, kids and all! I usually make it in the instant pot, sautéing the meat and veggies first and then add remaining ingredients and pressure cook for 10 minutes. It’s always a hit, and super quick and easy.

  2. Susan Glover

    Jean, thank you for your comment. I was wondering if I could use the crock pot and I saw your comment.
    Perfect! I am also going to copy your plan of making it and freezing some!! I even put the instructions on my recipe! Thank You!!

  3. Jean Hickey

    My husband is on a low carb diet ~ has lost 85 pounds so far. We love your chili recipe. I usually make double the recipe and cook it in a crockpot. I make it once a month and freeze 2 more portions for later in the month. Best chili recipe ever!

    1. Karly Campbell

      Thanks, Jean! Love to hear that you love the chili AND about your husband’s success. 85 pounds is just amazing! 🙂

  4. Add a sprinkle of Ceylon cinnamon and cacao powder two more shots of flavor. I call it mole chili.

  5. Elizabeth Shah

    I tried this for the first time last night and made it quick! I didn’t have time to let it simmer more than 20 min and it was still GREAT! Excited to have this be my go-to low carb chili recipe!

  6. Elizabeth Kehr

    This is a silly question, but it says a serving is a bowl. What would a more exact serving be? Maybe a cup or a cup and a half? I can’t wait to make this. Thank you!

    1. Karly Campbell

      Hi Elizabeth! I didn’t measure this by volume, just divided it evenly into 6 portions.

  7. Hands down the best chili I have ever had. I triple the recipe and make it at least twice a month. We eat it for dinner and I take it for lunch the rest of the week. Thank you so much for such a wonderful recipe!

  8. Janos Gaspar

    This chili was way way way too spicy. I must have done something wrong since no one else has mentioned this. I think the two Tablespoons of chili powder is the culprit

    1. Karly Campbell

      Uh oh – regular chili powder that we find in the spice aisle in American stores isn’t all that spicy at all. My guess is that it’s the brand/type of chili powder you used or you had a really hot jalapeno? This recipe doesn’t have a ton of heat to it.

  9. Jeanine Kody

    This was delicious. I also made Good Dee’s Keto corn bread to go with it. Perfect combination!

  10. I tried your recipe today and it was love at first bite! It was easy to make and I’m excited that I have leftovers.

  11. This was off the chain!!!! I did not even miss the beans I am so surprised and so delighted

  12. Khristine Barefoot

    We have mad this chili 2 weeks in a row. It is hit in our house with my 4 kids.

      1. This is definitely our new go to chili recipe!! Made your cornbread muffins with it as well- super delicious

  13. Jill Sotzing

    This was yummy!! I added Rotel instead of tomatoes. Also found a bean to use that’s low-carb; Black Soybeans. Definite go to recipe. Thanks!!

  14. Tried the keto chili this weekend. Was a major hit! This will be on the repeat list. Also made your basic Chaffle and my grand son ate it. Was major surprised! I really appreciate all the work you put into your recipes Makes low carb eating an event

    1. Karly Campbell

      Yep! You’ll want to brown the meat first, of course, but then just dump it all in and let it cook for as long as you like.

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