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.
Lee says
This recipe is spectacular! I have made it twice within that past three weeks. This will be a long term favorite! I make it in an Instant Pot using the sauté first and then simmering on the slow cook / chili setting. Cooking with the lid on the Instant Pot yields a thinner consistency that my wife likes whereas I like the thicker consistency when cooked w/o the lid. Flavor is exceptional in either case.
Mary Busby says
Iwas put on low sodium due to high BP. The hubs and l had already been doing low carb. We both enjoy a great bowl of chili. This recipe worked great! I just left out the salt and used less salt tomatoes. We both enjoyed it. Will be enjoying our chili after all this winter.
Karly Campbell says
I’m so glad you both enjoyed the recipe!
Joy says
Since I found this chili recipe – years ago- I’ve not made any other chili. Why would I when this hits every chili button for me. It’s so delicious! I make absolutely no changes. We’re to have our first snow and I’ll be making this for my comfort food. Thank you – it’s one of my favorite meals.
Kathy Dukes says
Love, love how easy this Chili was to make. Only used half of the jalapeño for I wasn’t sure of the heat. Hubby doesn’t care for spicy. Will use the whole jalapeño next time. Oh yes! There will be a next time with this delicious Chili! Made the low carb cornbread with coconut flour and it’s delicious with Karlys recipes of Chili and Vegetable Soups!!
Jeremy says
Canned tomatoes come in 14.5 oz. =)
Theresa says
I love this recipe. I’ve made many, many times! Perfect chili recipe. I’ve changed it up when I don’t have exact used a red bell pepper instead of green, Serrano pepper instead of jalapeno and even added a can of chili beans. Whatever I have on hand. The base recipe always stays the same. If you cut up all veggies small and cook till thick, it’s great on hotdogs too!
Donna Roberts says
What can you use instead of the jalapeno. I do not like hot things.
Karly Campbell says
Leave them out or use a milder pepper.
James Wright says
Excellent meals never thought there could be so many to make, good by bland and boring KETO.
Paul says
I love this chili! So filling and satisfying. I serve it with a dollop of sour cream and a little dousing of my favorite hot sauce. Thank you for sharing!
Karly Campbell says
So glad you enjoyed it, Paul! 🙂
Vicki says
I LOVE, LOVE, LOVE this CHILI! I am a single grandmother who lives a Keto lifestyle. Every Sunday I have my family for dinner and feed them a Keto modified dinner. I made a huge batch, 5 times the recipe, separated out enough for the family, and added beans to that portion. My family loved it! I let it simmer for about 3 hours and could not believe how good this chili was without the beans! I portioned out the rest and froze it for meals to have later. Every time I go to the freezer I have at least 4-5 choices of previously prepared meals I have gone through my chili stash faster than anything else in my freezer! I am making another big batch today and can’t wait to have it in my freezer to have whenever I want. Thanks Karly!
Karly Campbell says
Oh wow, I’m so happy to hear how much you love this recipe! It’s one of my favorites too – partially because it must be magic that such a simple recipe produces such tasty results. 🙂
Teri Gunn says
Could you di this in a crockpot
Karly Campbell says
Absolutely! Brown the beef and then add everything to the crockpot for as long as you like. We usually do for 3-4 hours on low.
BRENDA King says
Someone wrote that this was the best chili ever. I totally agree! For a rare thing ( for me and recipies) I change nothing….nada. As Tina Turner sang “Simply the best. Better than all the rest.”
Karly Campbell says
Oh wow, love to hear that! Thanks Brenda!
Cat Thompson says
One more question as I’m cooking it right now. When you simmer it do you keep the pan covered or not?
Karly Campbell says
The pan should be uncovered.
Elizabeth says
I leave it covered and I slow simmer it for 1-1/2 hours. Seems like the long simmer time allows plenty of the liquid to cook down, even with it being covered.
Cat Thompson says
Do you drain your canned tomatoes or not before adding?
Karly Campbell says
No, we don’t drain them.
Phillipa says
We love this so much 🙂
Ann says
So dang good! I added 2 cans of diced tomatoes, but drained one of them, only 1.5 cups of beef broth and the the entire small can of tomato paste.
Glenda Barcklow says
Add mushrooms….yummy. Use taco mix instead of all the spices.
Magda says
I will try this recipe soon, but I have a suggestion: Serving size: change from “one bowl” to actual grams or Lb, oz.
Jeremy says
Sounds great and will be making this tonight. Appreciate your recipe and time. Thanks.
I just wish we had a better idea of measurements. Like what would 1 bowl be in cups? Would make my macro logging easier.
Karly Campbell says
Hi Jeremy! Hope you love the recipe – it’s a favorite around here.
As for the measurements, I didn’t measure this one by volume, as we just eyeball it. But you could easily pour the chili into a large measuring cup or otherwise measure the total volume and then just divide by 6.
Sam says
Agreed with the original comment. It doesn’t make sense for the nutritional information to be “by bowl.” As a diabetic, it would be easier to have that measured out. I don’t have the means to pour the entire thing of chili into a measuring cup 🙂
Karly Campbell says
It’s no easier for me to measure it by volume than it is for you. The nutrition information is close enough for me and that’s what we’ve taken the time to share. If you need more exact information, you’ll need to take the time to figure it out.
Jeremy says
One bowl = 1 cup
Jeremy says
Hi, I do really enjoy the recipe. Thanks for sharing it. Regarding the serving size I did exactly as you mentioned and concluded that one bowl is equal to one cup.
TJ says
Another winner! BUT!! For anyone about to try this recipe, that extra simmer time is a must!
My family really enjoyed this and wished for more! So I’ll be doubling it next time!
PS – I too have always used the coffee trick in chili and did so this time too. Basically I used a bit less broth and put in some black coffee. So good!
Karly Campbell says
Thanks for sharing, TJ!
TJ says
UPDATE: I won our office chili cook-off with this recipe! The only keto-friendly chili entry too!
Karly Campbell says
Awesome! Love to hear that!
Crystal says
I make this on a regular basis all year round! Thank you
Karly Campbell says
So glad you enjoy it, Crystal!