Learn how to make the best Keto Chili ever! It’s loaded with delicious ground beef and lots of veggies. No beans, so it’s low-carb! This chili mixes spicy meat with fresh veggies, making it a top choice for anyone looking for a healthy and easy-to-make keto meal. It’s more than just a meal; it’s a flavor-filled experience for everyone!
Who says comfort food can’t be healthy and delicious? Jump into this chili that’s brimming with veggies, all mixing so beautifully with the flavorful ground meat – it’s cozy, comforting, and oh-so-yummy!
And, who needs beans? We’re keeping it all low-carb and friendly by swapping them out for even more scrumptious veggies, ensuring the perfect texture and taste.
If you’re on the hunt for fun and easy ways to add more veggies to your meals, this low carb keto chili recipe is just the ticket! It’s more than a meal; it’s like a warm hug in a bowl!
Pro Tip: Don’t forget to make our keto cornbread to enjoy with this hearty, tasty chili—it’s the ideal duo, offering you a delightful, cozy meal without giving up your low-carb goals!
And guess what? I’ve got you covered with instructions to whip up this hearty chili in the Instant Pot, Crock Pot, or on the stove! So, no matter how you like to cook, you can enjoy this warm, yummy hug in a bowl!
If you’re not a fan of classic chili, no worries you can try my keto white chili.
Reasons You’ll Love This Keto Chili Recipe
- Versatile: Add a burst of flavor with your favorite keto-friendly toppings! Whether it’s a sprinkle of cheese, a dollop of sour cream, or fresh herbs, make it your own!
- Low Carb: Savor the richness without the carb overload! It’s a comforting culinary experience without the guilt, aligning seamlessly with your low-carb lifestyle.
- Cook it Your Way: Instant Pot, Crock Pot, or stove, I’ve got you covered! Follow the clear, step-by-step instructions for your preferred method and enjoy a hassle-free cooking adventure.
- Easy to make: No need to be a kitchen pro! This recipe is straightforward, with easy steps and familiar ingredients, leading you to a flavorful meal without any stress.
Is Chili Keto?
No, traditional chili that includes beans is not keto-friendly due to the high carbohydrate content of beans.
A single cup of regular chili with beans can contain upwards of 30 grams of carbohydrates or more, depending on the specific recipe. This is significantly higher than what is typically allowed on a ketogenic diet, which usually limits carb intake to about 20-50 grams of net carbs per day.
However, you can make keto-friendly chili variations by omitting high-carb ingredients like beans and opting for high-fat, low-carb ingredients instead.
The Key To Chili Without Beans
Beans, being the starchy vegetables that they are, don’t align with keto-friendly dietary choices, making traditional chili recipes too high in carbs.
So, to create a no-bean chili, simply omit the beans and opt for a more generous helping of meat for a hearty, low-carb delight. Don’t hesitate to throw in low-carb vegetables like cauliflower, zucchini, or cabbage to amp up the nutritional value!
To ensure a burst of flavor, this recipe is seasoned with ground black pepper, chili powder, and ground cumin. These seasonings elevate the taste of the keto chili recipes without jeopardizing your macros, making it a winning dish for those adhering to a keto diet.
Ingredients Needed
For many, the best chili recipe isn’t complete without beans; it’s a staple ingredient in traditional recipes. The concept of omitting beans may seem unconventional and may take a little getting used to for those who love the classic preparation.
While the ingredient list may appear extensive, many of the items are simply spices, making this a straightforward and easy-to-prepare meal, even on a busy weeknight!
- Ground Beef – Opt for any ground beef, but I recommend 85% lean beef for optimum flavor and browning. It strikes the right balance between leanness and fat content, delivering moist and flavorful chili.
- Low-carb vegetables – Incorporate vegetables like onion, celery, garlic, and red pepper for a nutritional boost and added flavor. Consider adding other low-carb veggies like zucchini or mushrooms for variety.
- Olive Oil – Although any oil will do, olive oil, with its unique flavor profile, complements tomato-based dishes splendidly.
- Onion and Garlic – These aromatic wonders, specifically chopped yellow or white onions, are preferred for their ability to enhance the overall flavor of this easy low carb chili recipe. If you’re out of fresh garlic, garlic powder can be a handy substitute.
- Crushed Tomatoes and Tomato Paste – These ingredients contribute a rich and delightful tomato essence, transforming the dish into a hearty stew.
- Seasonings–
- Chili powder, ground cumin, bay leaves, and oregano are essential for infusing your chili with bold and aromatic flavors. You can also use a few tablespoons of taco seasoning.
How to Make Keto Chili?
There are a few ways to make chili using different cooking methods; Instant Pot, Crockpot, or on the Stove.
Here’s how you can make keto chili without beans 3 ways :
How to Make Low Carb Chili in the Instant Pot
- Start with Sauté Mode: Set your Instant Pot to the ‘Sauté’ setting and add the olive oil. Once the oil is hot, add the onion, celery, and garlic, sautéing them until they are tender, which should take about 5-7 minutes.
- Brown the Beef: Add the ground beef to the pot and cook it until it is thoroughly browned. Use a large spoon to drain thee excess grease.
- Add the Seasoning and Ingredients: Add the seasoning along with the remaining ingredients. Stir everything well to ensure the flavors meld.
- Pressure Cooking: Secure the lid on your Instant Pot, making sure the vent is set to ‘Sealing’. Adjust the setting to ‘Manual’ or ‘Pressure Cook’ on high pressure for 20 minutes.
- Releasing Pressure: Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then proceed with a quick release for any remaining pressure.
- Final Touches: Before serving, don’t forget to remove the bay leaf. Enjoy your homemade chili!
Crock Pot Pot Instructions
- Sauteing the Vegetables and Beef: In a skillet over medium heat, add a tablespoon of olive oil. Saute the onion, celery, and garlic until they become translucent. Add the ground beef to the skillet. Use a spatula to break it apart, stirring frequently until it is browned and cooked through.
- Preparing the Crock Pot: In your crock pot, add the crushed tomatoes. Carefully stir in the seasonings to blend well with the tomatoes. Add the cooked ground beef-onion mixture and the remaining ingredients to the crock pot. If the chili appears too thick, feel free to stir in more water to reach your desired consistency.
- Slow Cooking the Chili: Set the crock pot to cook on low. Allow the chili to cook and infuse flavors for at least 6-8 hours. If you are short on time, cook it on high for 3-4 hours.
Stove Top Instructions
If an Instant Pot or a slow cooker isn’t your preferred method, a traditional stovetop approach in a large soup pot works wonderfully as well!
For precise measurements and steps, refer to the detailed recipe card provided below.
- Sautéing and Browning: Start by heating oil in a large pot over medium heat. Sauté the onions, celery, and garlic until they are translucent and aromatic. Add the ground beef, breaking it apart and stirring until it’s browned and cooked through.
- Adding Ingredients: Once the meat is browned, incorporate the crushed tomatoes, tomato paste, and seasonings. Mix well to ensure that all ingredients meld together.
- Simmering the Chili: After adding all the ingredients, let your chili simmer on low heat, allowing all the flavors to meld and the dish to become fragrant and well-cooked. This usually takes around 25 to 30 minutes but can be left simmering longer for more developed flavors.
- Finishing Touches: Adjust the seasoning if needed, and don’t forget to remove the bay leaf if you’ve added one.
- Serving: Once ready, ladle the chili into bowls, add your favorite toppings, such as cheese, and savor every bite of this exquisite and comforting meal!
How To Thicken Keto Chili?
If you find your keto chili a bit too watery, here are a couple of methods to reach your desired consistency without compromising the low-carb nature of the dish:
- Natural Reduction: The most straightforward method is to simply let the chili simmer on low heat, allowing the sauce to reduce and thicken. You may want to remove or set aside the veggies during this process to avoid overcooking them. Stir occasionally to prevent sticking and burning, and this method will allow the chili to thicken naturally without the need for flour or cornstarch.
- Using Xanthan Gum: Another effective low-carb thickening agent is xanthan gum. Sprinkle 1/4 tsp of xanthan gum over your chili and let it simmer for a few more minutes. It will help the child to reach a thicker, heartier consistency quickly. Always start with a smaller amount of xanthan gum and add more if needed, as a little goes a long way, and overdoing it can give your chili an undesirable texture. Enjoy your hearty, thickened keto chili!
Tips and Variations
- Reduce the Carbs: Because the tomato puree is the only substantial source of carbs in this dish, you may cut the amount in half if your carb demands are extremely low.
- Add Veggie Power: For a burst of veggie power, serve this chili over cauliflower rice, adding an extra layer of texture and flavor. Additionally, feel free to toss 1-2 cups of your favorite vegetables into the chili as it cooks. Options like chopped carrots, spinach, or kale can add more fiber.
- Meat Variations: Experiment with different types of meat, like ground turkey or chicken, for a lighter version, or try a combination of meats for a complex flavor profile.
- Add More Heat: If you like your chili spicy, consider adding diced jalapeños, red pepper flakes, or a splash of hot sauce. Adjust the heat level to suit your preference.
- Cook in Bulk: Consider making a double batch and freezing the leftovers in portion-sized containers. It’s a lifesaver for busy days when you need a quick and tasty meal.
Keto Chili Toppings
My favorite way to serve chili is topped with shredded cheddar, sour cream, diced avocados, and jalapeno slices. I love to make low carb cornbread and dip it in the juicy sauce to scrape clean the serving bowl.
Here are a few other things you can enjoy chili with:
- Diced Tomatoes: Adds a fresh and tangy flavor that complements the rich and hearty chili.
- Jalapeño Slices: Perfect if you love a spicy kick. Use fresh or pickled slices.
- Cheese Chips or Keto Tortilla Chips: A crunchy and cheesy alternative to traditional tortilla chips. They add texture without adding carbs.
- Diced Red Onion: Offers a sharp and sweet flavor that contrasts nicely with the spiced meat.
- Sliced Green Onions:Imparts a mild, fresh onion flavor and adds a pop of color to your bowl of chili.
- Lime Wedges: A squeeze of lime juice can brighten up the flavors and add a zesty twist to your chili.
- Shredded Cheese: Melts beautifully into the hot chili, adding a creamy texture and rich flavor.
How Many Carbs Are in Keto Chili Recipe?
This chili makes enough for 8 servings. Each serving of about 1 cup has 8 grams of net carbs. If you are counting total carbs, this recipe has 11 grams of carbs for one serving.
- Total Carbs: 11g
- Net Carbs: 8g
- Fiber: 3g
- Sugar: 6g
Explaining the Carbs:
The total carbs are calculated at 11g per serving, but when you subtract the fiber content (3g), which is a type of carb that your body doesn’t digest, you are left with 8g of net carbs. This amount fits perfectly within the daily carb limit for a ketogenic diet, making it a suitable choice for those watching their carb intake.
Can You Freeze Keto Chili?
Absolutely! Freezing chili is not only possible but also a great way to have a ready-to-go meal.
- Cool Completely: Allow the chili to cool entirely before the freezing process to maintain its quality and avoid ice crystal formation.
- Single Servings: Divide the chili into single servings and place each portion in freezer bags. This practice makes it convenient to thaw and reheat only what you need.
- Remove Air: Press out all the air from the freezer bags before sealing. This step helps prevent freezer burn and preserves the chili’s flavor and texture.
- Label: Don’t forget to label the bags with the date to keep track of the storage duration.
- Thawing and Reheating: When you are ready to enjoy your frozen keto chili, remove the desired portion from the freezer and thaw it in the refrigerator overnight. Reheat it on the stovetop over medium heat, stirring occasionally, until it’s hot and bubbling. You can also reheat it in a microwave-safe container using the defrost setting, followed by heating on high, stirring in between.
How To Store
- Fridge: Place keto chili leftovers in the refrigerator as soon as it has cooled. Properly stored, refrigerated chili will maintain its best quality for about 3 to 4 days.
- Reheating: Whether from the fridge or the freezer, always reheat the chili to a temperature of 165°F (74°C), stirring occasionally to ensure even heating.
Are Tomatoes Keto?
Yes, tomatoes are keto because they are low in carbs. I eat them frequently because I love their texture and taste. According to the USDA website, a medium tomato (62g) has:
- 2.41g carbs
- 0.55g protein
- 0.12g fat
- 11 calories
Other Ground Beef Recipes You Might Like:
Best Low Carb Keto Chili
Description
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 1/2 cup celery chopped
- 2 lb lean ground beef
- 1 medium red pepper chopped
- 1 (28 oz can) crushed tomatoes
- 1/2 cup water or beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp oregano
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cayenne pepper optional
- 2 tbsp chili powder
- 1 tbsp ground cumin
Instructions
- Preparation: Chop the medium yellow onion, red pepper, and celery. Mince the garlic cloves.
- Sauté Vegetables: In a large pot, heat 1 tbsp of olive oil over medium-high heat. Add the chopped onion, minced garlic, and chopped celery.
- Sauté the vegetables for about 5 minutes, or until the onion is translucent and the vegetables are soft.
- Brown the Beef: Add 1 pound of lean ground beef to the pot. Break the beef apart with a spatula and cook for about 8-10 minutes, or until the meat is browned and cooked through.
- Add Remaining Ingredients: Mix in the chopped red pepper.
- Stir in the 28 oz can of crushed tomatoes, 1 cup of water or beef broth, and 2 tbsp of tomato paste until well combined.
- Add 2 bay leaves, 1 tsp of oregano, 1 1/2 tsp of salt, 1/2 tsp of ground black pepper, 1/4 tsp of ground cayenne pepper (if using), 2 tbsp of chili powder, and 1 tbsp of ground cumin. Mix all the ingredients thoroughly.
- Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low-medium and let it simmer for about 25 minutes, stirring occasionally to prevent sticking and burning.
- Taste the chili and adjust the seasonings if necessary.
- Rest and Serve: After cooking, remove the pot from the heat and let the chili rest for a few minutes before serving. Discard the bay leaves before serving.
- Enjoy!
Notes
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
READER FAVORITES
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
Thanks for the recipe Ioana. I haven't made a chili since being keto and I'm looking forward to giving it a try.
It says a Can of crushed tomatoes but is it the 28oz can or the smaller one?
IT’s the 28oz one. I just added it this detail. Thank you, Donna!
When do you add the red pepper? 🙂
When I say add the rest of the ingredients
Do you drain the Beef once cooked? Do you drain the can of tomatoes first?
If there’s too much excess fat, you can drain the beef before adding tomatoes.
Excellent recipe!
I’m making this for the fifth time right now! The ONLY thing I do different is double the cayenne cause I like it hot!!! SO GOOD and the seasonings are PERFECT Thanks for my go-to chili recipe!
That’s awesome, Rachel! I’m thrilled you liked my recipe!!
Hi Ioana, I just finished eating a bowl of this chilli. It was really good! While eating it, I was planning to go back for a second bowl. However, after the first bowl, I was really full. Also, I added Jalapenos, a lot. It was great. Next time I will have to make your keto cornbread. You can’t eat chilli without cornbread.
Don
Thank you so much for your kind comment. I’m thrilled you liked my keto chili. I can’t wait to see how your keto cornbread turns out!
This was DELISH!! I tossed in some mushrooms and an extra can of chopped tomatoes. I really thought I would miss the beans…but NOPE! Topped with chedder cheese, sour cream and a few jalapeños!
Thank you for this recipe!!!