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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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306 thoughts on “Keto Chili”

  1. Useyourbrain

    Some of these comments are just stupid ‍ what are ya doing eating the whole pot at one time. It is for 6 ppl. so you are not getting all the carbs from the onion or the tomato pasta.

  2. Michelle Howe

    Can this be made in the instant pot? I’m guessing I would just lower the cooking time?

    1. Karly Campbell

      I haven’t tested it in the Instant Pot, but I think it would work fine. Not sure how long you’d want to cook it though.

  3. Delana Qeseth

    You may call this “reduced carb” chili, because it has no beans, but it’s NOT low carb. One serving of tomato paste has 7 grams of carbohydrate and 4 grams of sugar. There are 11 grams of carbohydrate and 9 grams of sugar in one cup of diced yellow onion. That’s enough carbs and sugar for one serving to halt ketosis.

    1. Karly Campbell

      Hi Delana! Actually, it’s perfectly acceptable for low carb and keto. The nutrition information that was calculated here shows 6 net carbs per serving. That’s perfectly low carb and reasonable for keto. This recipe isn’t calling for a cup of onion or a full serving of tomato paste in each individual serving, so those carb counts are being reduced.

    2. 11 grams of carbs is not enough to halt ketosis…<20g is the recommended amount so you would still have 9 grams of carbs if 20g is your allotment (and mind you, 20g is just the recommendation for guarantee. Some people eat 25g of carbs and maintain ketosis).

      With your numbers…

      7g per servicing of tomato paste (1 Tbsp is a serving and my tomato paste is actually 6g net carb but whatever, will use your numbers) * 4 (1/4 cup) = 28g carbs
      One onion = 11g by your estimate (a cup of yellow onions do not have 11 grams by any source I can find…maximum I have seen, including on the the USDA website [https://fdc.nal.usda.gov/fdc-app.html#/food-details/170000/nutrients], is 8 carbs per 100g.)
      ground beef = 0g carbs
      beef bone broth = 0g carbs
      Cento Brand diced tomatoes = 3g net carb per 121 g = 3 * 4 servings (being generous, this is more than the 15 ounces the recipe calls for) = 12 grams
      assorted spices, garlic, green pepper, and jalapeno= approx. 5g or so, depending on the size of the ones you pick

      total: 28+11+12+5 = 56gram carbs in the whole pot

      so, with all the very generous estimates, 56 grams in a pot/6 servings = 9.33 grams per serving. which again, is an overestimate and fine for keto and low carb.

      Anything is keto as long as it fits your carb allotment. You could have a piece of bread if you wanted but you sure as hell as going to be hungry the rest of the day. Keto is not as complicated as you are making it out to be and this recipe is fine — I've been using it for two years and just adjust where I see fit. For instance, the 1/4 cup of tomato paste, ups the carb count more than it adds to flavor.

      Unless…are you eating the whole pot in one sitting??????

  4. I tried it tonight but I substituted a cup of decaf coffee (an old trick to give some depth of flavor) and liquid smoke instead of beef broth because I didn’t have any broth on hand. I also added some ground smoked ghost peppers. I also added a tablespoon of tomato paste, but no green peppers or jalapeños. It tasted great with some sour cream on top, I would definitely make it again. Not too heavy, but totally satisfying on a cold night.

    1. Karly Campbell

      I’ll have to try the coffee trick sometime! Never heard of that before. 🙂

  5. This is my favorite base chili recipe. I made it as the recipe was written the first time, but I’ve tweaked it after making it a million times. I love spicier chili, so I use a can of each fire roasted canned diced tomatoes and regular, a can of rotel, and I love them so I throw a can or two of mushrooms in there. Yummy yummy!!!

  6. Just made this chili and it is delicious. I did pretty much the same recipe, did use 2 pounds beef, that’s what I had thawed out, had no regular beef broth so used beef bone broth which is a lot stouter but turned out great. Did the long hour simmer, so did have to add a little more broth. I always add more chili and cumin powder in all my chili’s and put in some rotel for a kick. The whole family loved it and it’s such an easy recipe to do, which is a big plus!! Thanks for the recipe!

  7. I made this tonight & doubled the recipe – followed your recipe exactly, but added extra spice. It is delicious! This is a keeper!

  8. quick question… does this call for 1.5lbs beef or 0.5lbs beef? just want to be sure before starting 🙂 thank you!

  9. I make chili similar but use 5 fresh tomatoes put through food processorto make puree(=1 can) and no tomato paste which cuts out added sugars from both. I don’t use onion and peppers cutting out more sugars. You don’t miss them because meat is your texture. And once chili spice and cumin added that’s what you taste anyway. But it’s more keto friendly. And every carb helps. Because chili is barely carb friendly, anyway. Basically all you can have is 3/4 to 1 cup serving. Lol

  10. The store had a special on Pork and Beef ground together, so I bought 2 lbs for this recipe. I used 1 1/2 diced onion and green peppers, and about 2 cups of diced celery. I used a 28 oz can of Cento petite diced tomatoes. 4T chili powder, 2T cumin, and 3 heaping Tablespoons of minced Garlic. I didn’t have any beef stock, so I cheated and used homemade chicken stock and added beef bullion paste. I cooked it for 3 hours on low heat. Everything blended together and was some of the best Keto chili ever! I did add a little Almond Flour to help thicken it up.

  11. Have you ever considered using soy beans in chili since they are relatively low carbohydrate.

    1. Karly Campbell

      Hi Margaret! My family doesn’t love beans in chili, so I’m used to eating it without. But yes, lots of people use black soybeans. I’ve also heard of people using boiled peanuts as a bean replacement. 🙂

    1. Karly Campbell

      Hi Tammy! I didn’t measure the servings by volume. Just divided into 6 equal servings. 🙂

  12. I did this with just a few changes based on what I had available. I like beans in my chili, and did not have any diced tomatoes. I used two and 1/2 cups chopped baby Bella mushrooms for the beans, added with the browning. When that was done I added 1 tsp vinegar (because no acid from the tomatoes) and one small box of tomato paste (no sugar added). Also, instead of beef broth I used 3 cups of my homemade bone broth (from beef bones). This added depth of flavor and some of the liquid missing from no diced tomatos. Most excellent!

      1. Karly Campbell

        You’d just brown the beef and then add everything to a crockpot. Let it cook on low for 4 hours or so and it should be good. 🙂

  13. Jerry N Brendle

    This is the best chili recipe ever!!! Keto or not. I added mushrooms n zucchini. Sooo yummy. Filling and substancial too. Even without the bread or crackers. Thank you. Forever on my menu.

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